Mixed Berry Napoleon - cooking recipe

Ingredients

18 oz chilled puff pastry
1 None egg, beaten, to glaze
6 tbsp mixed berry compote
1 1/4 cups heavy cream, lightly whipped, plus extra to serve (optional)
None None powdered sugar, to dust

Preparation

Preheat oven to 400\u00b0F.
Roll out puff pastry into a 10x15 inch rectangle. Cut into 3 - 10x5 inch rectangles. Place on a baking tray and prick all over with a fork. Brush with beaten egg and bake for 15-18 mins, until golden brown. Remove from oven and let cool.
Trim edges of puff pastry then spread compote over 2 pieces of puff pastry. Top with whipped cream. Stack together.
Dust remaining piece of puff pastry heavily with powdered sugar. Heat a metal skewer over a gas flame until very hot. Press into powdered sugar to melt and caramelize sugar. Repeat to make a criss-cross pattern. Add to puff pastry stack. Serve Napoleon cut into slices with extra whipped cream, if desired.