Berry Napoleons with Honey Lavender Cream

Ingredients

 * 1 lb puff pastry
 * 1 large egg
 * 1 tbsp whole milk
 * about 1 tbsp granulated sugar for sprinkling
 * 1 cup heavy cream
 * 1 cup mascarpone
 * ¼ cup lavender honey
 * 1 cup sliced strawberries
 * ½ cup raspberries
 * ½ cup blueberries
 * 2 tbsp fresh orange juice
 * ¼ cup confectioners' sugar

Directions

 * 1) Preheat oven to 375°F. Line a large cookie sheet with parchment paper, and set aside.
 * 2) Roll pastry out on a lightly floured work surface to about ⅛-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.

Assembly

 * 1) Use a serrated knife to carefully slice each rectangle into thirds horizontally.
 * 2) Place bottom third on a serving plate, and add a spoonful of berries.
 * 3) Spoon a scant ¼ cup of cream mixture over berries, and cover with middle section.
 * 4) Repeat with berries and cream. Place last third of pastry on top. Repeat with remaining ingredients, and serve.