Brush around the puff pastry with egg wash until all outer parts are covered.
Bake at 350F for 15 minutes.
Remove from the tray and pipe with vanilla pudding for filling.
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Combine cream cheese and sun-dried tomato, then mix well.
Bake at 350F for 20 minutes.
Place some shredded cheddar cheese and egg yolk at the center, brush egg wash around the puff pastry.
Bake at 350F for 15 minutes.
Add the butter and continue whisking until well-combined, transfer it onto a piping bag.
Take one puff pastry sheet and cut an oval shape at the middle, remove the excess side.
Place it onto a baking tray lined with parchment paper then brush with egg wash.
Pipe it with the lemon filling, then bake at 350F for 15 minutes.
Pipe meringue on top and torch(optional),garnish with some lemon zest and mint.
