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.