A Simply Grand Napoleon Dessert

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• 1 sheet puff pastry (thawed)
• 1 egg, mixed with
• 1 tablespoon water
• 4 ounces crushed pineapple (drained)
• 1 large orange (peeled, sectioned & chopped, zest before peeling)
• 4 tablespoons grand marnier (divided per prep directions)
• 1 cup mascarpone cheese (softened, may sub cream cheese as needed)
• 2 tablespoons light brown sugar
• 2 tablespoons coconut milk
• 4 ounces unsweetened coconut (divided, unsweetened if available, otherwise use sweetened)
• 1 teaspoon orange zest

Recipe

• 1 preheat oven to 375°f and line a baking sheet with parchment paper.
• 2 on a lightly floured surface, roll out 1 cold pastry sheet to 1/8 inch thickness. cut six 4 ½ - 5 inch circles (i used a pint-size plastic container with a 4 ½ inch diameter and the circles shrank to a 3 ½ inch diameter).
• 3 gently transfer cut pastry circles onto parchment lined baking sheet & brush with an egg wash of 1 egg mixed with 1 tbsp water.
• 4 bake until pastry circles are light golden brown (approx 10 min, but watch as cooking times may vary).
• 5 remove from oven, allow to cool, gently transfer circles to an airtight storage container and set aside.
• 6 place crushed pineapple and chopped orange segments in a fine sieve and allow to drain of liquid until you see no continued active dripping. transfer mixture to a bowl, add 1 tbsp grand mariner, mix well and refrigerate 1 hour to allow flavors to blend.
• 7 return fruit mixture to fine sieve and press with the flat of a large spoon to remove all liquid. discard or reserve liquid for another use.
• 8 combine the softened mascarpone cheese with the light brown sugar, coconut milk, 1 tbsp grand marnier, pineapple/orange mixture and 2 oz coconut. refrigerate until ready to assemble desserts.
• 9 to assemble desserts:.
• 10 split each of the 6 pastry circles in half as evenly as possible using a sharp knife. using a pastry brush, brush the inside surface of 6 circles and the top surface of the other 6 circles with the remaining 2 tbsp of grand marnier.
• 11 gently spread blended cheese mixture over 8 of the pastry circles, stack them in groups of 2 and top with 4 of the browned circles.
• 12 garnish the top circle of each dessert with the orange zest and remaining 2 oz of coconut. (may also top with a dollop of any excess cheese mixture and then garnish with the orange zest & coconut) serve immediately.