Persian Napoleon

Instructions

• Preheat the oven to 400°C.
• Make holes in the puff pastry sheets with a fork and place in the oven until the puff pastry is golden brown.
• To make the cream, mix the heavy cream with the rose water and vanilla extract, then add the sugar. Whip until cream forms soft peaks.
• Cut sheets in half to form 6 squares of puff pastry. Cover all (except one) with cream. Meanwhile, crumble the sixth sheet and set aside.
• Stack one sheet on top of the other until you have 5 layers. Top with crumbled puff pastry, crushed pistachios, and dried roses.
• Slice and serve.