Preheat oven at 200º C. Thaw puff pastry sheet and roll out. Using the biscuit cutter, cut 9 rounds. Place all nine rounds on a baking sheet, brush them with egg wash and bake for 8 minutes until golden brown.
Peel the apples, then slice them with the VillaWare® Food Processor using the 4mm slicing disc blade.
In a medium hot sauté pan, add butter and cook the apple slices for 15 minutes until they become soft, then add the cranberries and cook for 7 minutes. When the cranberries begin to pop, add the sugar. Remove from heat and add vanilla and almond extracts.
Cut the puff pastry rounds in half, fill with the fruit mix and pour Cinnamon Crème Anglaise on top to serve.
Recipes by Chef Christina Yamada
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