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