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 confectioner's sugar

Directions

 * 1) Preheat oven to 375°F.
 * 2) Line a large cookie sheet with parchment paper, and set aside.
 * 3) Roll pastry out on a lightly floured work surface to about ⅛-inch thick.
 * 4) Cut 8 3x4-inch rectangles from puff pastry, and arrange about 1 inch apart on cookie sheet.
 * 5) Reserve any leftover pastry for another use.
 * 6) Beat egg with milk in a small bowl until blended.
 * 7) Brush tops of rectangles lightly with egg wash, and sprinkle with sugar.
 * 8) Bake until golden brown, for 20 to 25 minutes, rotating sheet after 10 minutes to ensure even cooking.
 * 9) Remove from oven, and cool on wire racks.
 * 10) Combine cream, mascarpone and honey in bowl of an electric mixer, and beat on medium-high speed until thickened, for about 5 minutes.
 * 11) Combine strawberries, raspberries, and blueberries in a small bowl.
 * 12) Add orange juice and confectioner's sugar, and toss to coat.
 * 13) Let rest for at least 15 minutes.
 * 14) To assemble, use a serrated knife to carefully slice each rectangle into thirds horizontally.
 * 15) Place bottom third on a serving plate, and add a spoonful of berries.
 * 16) Spoon a scant ¼ cup of cream mixture over berries, and cover with middle section.
 * 17) Repeat with berries and cream.
 * 18) Place last third of pastry on top.
 * 19) Repeat with remaining ingredients, and serve.