Slightly defrost the puff pastry. Halve the pepinos lengthwise. Remove the skin and slice the flesh into 1 cm cubes. Roughly chop the cashew nuts and crumble the cake. Squeeze the lime. Mix everything in a bowl and add the honey, vanilla extract and cinnamon.
Place four puff pastry sheets on a baking tray lined with baking paper. Divide the pepino mixture over the pastry leaving the edges free. Brush the edges with a little water. Fold the other sheets of puff pastry in half. Cut slits in the pastry without cutting right to the edges. Fold open the sheets and place them carefully over the filled sheets. Press the sides together to seal with a fork.
Beat the egg and brush the top of the pastry with the egg. Sprinkle with sesame seeds, slice each pastry in half and separate the halves. Bake the pastries in the middle of the oven for about 25 minutes until golden brown and cooked.
Tip: Serve with chai mascarpone! Stir 2 tablespoons of light brown caster sugar, 1 teaspoon of cinnamon, 1 teaspoon of freshly grated EAT ME ginger, 1 teaspoon of cardamom and 1 pinch nutmeg into 250 g of mascarpone. Taste and add extra spices if you wish.
