Berry Napoleons with Honey Lavender Cream

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Cut puff pastry into 12 rectangles of equal size (each approximately 2×4 inches). Arrange on the prepared baking sheet, spacing them evenly apart.

Whisk together egg and whole milk in a small bowl until combined. Brush the egg wash over the top surface of each pastry rectangle, then sprinkle lightly with granulated sugar.

Bake pastry rectangles for 20-25 minutes until puffed, golden brown, and crispy. Remove from oven and let cool completely on the baking sheet.

While pastry cools, combine heavy cream and mascarpone in a bowl. Whisk together until smooth and stiff peaks form, then gently fold in lavender honey until evenly distributed.

Toss the sliced strawberries, raspberries, and blueberries together in a separate bowl with fresh orange juice, allowing the berries to macerate for 5 minutes.

Once pastry is cool, carefully split each rectangle horizontally using a serrated knife to create two layers, creating 12 bottom pieces and 12 top pieces.

Spread approximately 2 tablespoons of the lavender honey cream mixture onto each pastry base layer.

Divide the macerated berries evenly among the 4 napoleons, spooning the berries and juices generously over the cream layer on each base.

Top each napoleon with the pastry layer. Dust generously with confectioners' sugar just before serving to add visual appeal and sweetness.