Directions:

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. 

Lightly dust a clean work surface with flour. Roll the dough into a 12×14 inch rectangle. Using a ruler and pizza cutter (or knife if you don’t have a pizza cutter), cut the puff pastry into six 4×7 inch rectangles. Lay each puff pastry out on the prepared sheet tray in an even layer and then top with another piece of parchment paper. Top that parchment paper with another sheet tray to keep the puff pastry from puffing up in the oven. Place in the preheated oven and bake for 20-25 minutes or until golden brown on both sides and crisp. Remove from the oven and let cool on a cooling rack. 

In a medium saucepan whisk together the half and half, sugar, vanilla bean paste and salt. Bring the mixture to a simmer over medium-low heat. Meanwhile in a small bowl whisk together the egg yolks and cornstarch- it’s ok if this gets thick and paste-like, just combine the ingredients as best you can. Once the liquid is simmering, stir until all the sugar is dissolved. Ladle about 2 cups of the hot liquid into the egg yolks while whisking to temper the eggs. Add this all back into the saucepot and bring back up to a simmer, while whisking constantly. Once the mixture just begins to lightly boil, it will thicken into the consistency of a pudding. Immediately, strain through a fine mesh strainer into a bowl and allow to cool at room temperature before placing into the refrigerator to cool completely. 

When ready to serve, place one piece of puff pastry on a serving plate. Use an offset spatula, or a piping bag with a tip, to evenly top the pastry with some pastry cream. Sprinkle pomegranate seeds over the top and then repeat this process two more times so that there are three total layers. Dust the mille-feuille with powdered sugar and serve immediately. 

Serves 2-4