Preheat Oven: Set your oven to 425°F.

Cut Pastry Circles: Unroll the puff pastry and use a round cutter (about 3 inches) to cut out circles. You can choose the size you like. Keep in mind the pastry shrinks a bit when baked.

Prepare Baking Sheet: Place the circles on a baking sheet lined with parchment paper, about 2 inches apart.

Indent Pastry: Use a smaller cutter to lightly press the center of each circle without cutting all the way through. This makes room for the filling later.

Egg Wash: Beat the egg well. Brush the tops of the pastry circles with the egg wash and sprinkle graham cracker crumbs over them.

Bake: Bake for 10-15 minutes until the pastries are puffed and golden.

Create Centers: Right after removing from the oven, use a spoon handle or a pestle to press down the center where you made the indent. If it doesn't go through, use a small knife to help. Let the pastries cool.

Mix Filling: Beat the softened cream cheese for a minute. Add sweetened condensed milk, lime juice, and lime zest. Mix until smooth and combined.

Fill Pastries: Spoon or pipe the filling into the cooled pastries.

Whisk Ingredients: Combine all ingredients except the vanilla in a bowl.

Heat Over Water: Set the bowl over a pot of simmering water. Whisk constantly until the mixture reaches 140°F, making sure the bottom of the bowl doesn’t touch the water.

Whip Meringue: Transfer to a mixer and whip on high speed until stiff peaks form and the meringue is glossy. Use a hand mixer for best results.

Add Vanilla: Mix in the vanilla extract.

Pipe and Toast: Immediately pipe the frosting onto the pastries. Use a kitchen torch to lightly toast the marshmallow frosting.

Storage: Keep the pastries in the fridge for up to 2 days. Bring them to room temperature before serving.

Best Served: Enjoy the pastries on the day they're made for the best taste and texture.