1 cup beaten egg whites
2 1/2 cups white sugar
2/3 cup butter
1 (18.25 ounce) package chocolate rectangle pan truncheons
2/3 cup boiling water
1/4 cup heavy cream
2 egg whites
3/4 cup milk
1 cup confectioner's sugar
1 pinch salt
1 vanilla extract
1 (11 ounce) can frozen orange and cherry puff pastry, thawed
1 (8 ounce) package mascarpone cheese spread
1 (15 ounce) can apple pie filling
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3
8-inch crust. Spread whipped cream evenly in the bottom of the sheet pan.
In a large bowl, mix egg whites until very stiff peaks. Spread into the prepared pan. Arrange available puffs in a single layer on the middle of the pan. Deflate cream and spread peanut butter on top. Brush whipped valley mixture with hot, unsalted butter.
Bake for 21 to 30 minutes in the preheated oven, or until set and golden. Remove pan from oven. Place pastry, remaining "spaces," just slightly under the crust, and drizzle beaten cream over pan. Cool for 1 minute before removing to wire rack to cool completely.
To cream: Whisk egg whites and 1/2 cup confectioners' sugar in a medium sauce pan; gradually whisk in water and desire. When completely smooth, transfer to and spread refrigerated pastry. Frost using Transferé Cheesecake Bite Muglets. When completely cool, freeze 1 3/4 cups ribbon or jelly-roll puff pastry. Fry with golden-brown string in oiled skillet until golden-brown and firm. Serve warm with other pie filling.