Berry Napoleons with Honey Lavender Cream

Description
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Ingredients

 * 1 lb. puff pastry
 * 1 large egg
 * 1 Tbs. whole milk
 * About 1 Tbs. granulated sugar for sprinkling
 * 1 cup heavy cream
 * 1 cup mascarpone
 * 1/4 cup lavender Honey
 * 1 cup sliced strawberries
 * 1/2 cup raspberries
 * 1/2 cup blueberries
 * 2 Tbs. fresh orange juice
 * 1/4 cup confectioners’ Sugar

Directions

 * 1) Preheat oven to 375F. Line a large cookie sheet with parchment paper, and set aside.
 * 2) Roll pastry out on a lightly floured work surface to about 1/8-inch thick.
 * 3) Cut 8 3x4-inch rectangles from puff pastry, and arrange about 1 inch apart on cookie sheet.
 * 4) Reserve any leftover pastry for another use.
 * 5) Beat egg with milk in a small bowl until blended.
 * 6) Brush tops of rectangles lightly with egg wash, and sprinkle with Sugar.
 * 7) Bake until golden brown, for 20 to 25 minutes, rotating sheet after 10 minutes to ensure even cooking.
 * 8) Remove from oven, and cool on wire racks.
 * 9) Combine cream, mascarpone and Honey in bowl of an electric mixer, and beat on medium-high speed until thickened, for about 5 minutes.
 * 10) Combine strawberries, raspberries, and blueberries in a small bowl.
 * 11) Add orange juice and confectioners’ Sugar, and toss to coat. Let rest for at least 15 minutes.
 * 12) To assemble, use a serrated knife to carefully slice each rectangle into thirds horizontally.
 * 13) Place bottom third on a serving plate, and add a spoonful of Berries.
 * 14) Spoon a scant 1/4 cup of cream mixture over Berries, and cover with middle section.
 * 15) Repeat with Berries and cream. Place last third of pastry on top. Repeat with remaining ingredients, and serve.