A Simply Grand Napoleon Dessert Recipe

Directions:

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 1/2 - 5 inch circles (I used a pint-size plastic container with a 4 1/2 inch diameter and the circles shrank to a 3 1/2 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.