Blueberry Lemon Napoleon

frozen puff pastry thawed according to package directions1 large egg room temperature2 teaspoons whole milk1 cup lemon curd divided2 tablespoons confectioners sugar for dusting1 ½ cups stabilized whipped cream divided
Instructions
Blueberry Filling
In a small saucepan over medium heat mix 2 cups of the blueberries sugar lemon juice and cornstarch. Heat until the sugar is dissolved the blueberries are broken down and it is thick and bubbly. You may need to break down the blueberries a little more with a fork. This will make about 1 ½ cups of filling. Set aside to cool while you prepare the rest of the ingredients.
Once cool mix in the remaining ¼ cup of blueberries with the filling.
Napoleon
Preheat the oven to 400F and line 2 large baking sheets with parchment paper.
In a small bowl whisk together the egg and milk until smooth.
Lay one puff pastry sheet onto each lined baking sheet. Brush the egg wash over the tops of the puff pastry sheets. Cut each pastry sheet into 6 equalsized rectangles. Leave about ½inch of space between each puff pastry.
Bake the puff pastries for 1314 minutes or until they puff up and turn golden brown.
Allow the pastries to cool before assembling 510 minutes. Once cooled separate the top layer from the bottom layer of each puff pastry. You will have a total of 24 rectangles.
Assembly
On a serving dish or large plate lay one rectangle of puff pastry. Pipe 23 tablespoons of stabilized whipped cream over the top spreading it out evenly.
Add 2 tablespoons of blueberry filling on top of the whipped cream.
Top with a second puff pastry rectangle cut side up. Spread 2 tablespoons of lemon curd on top of the second pastry spreading it out into an even layer.
Place a third pastry rectangle over the lemon curd and dust with the confectioners sugar. Repeat the process for the remaining pastries. You will have a total of 8 desserts.
Serve and enjoy!