Garnish the top circle of each dessert with the orange zest and remaining 2 oz of coconut.

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.

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. Split each of the 6 pastry circles in half as evenly as possible using a sharp knife.Refrigerate until ready to assemble desserts. Combine the softened Mascarpone cheese with the light brown sugar, coconut milk, 1 tbsp Grand Marnier, pineapple/orange mixture and 2 oz coconut.Discard or reserve liquid for another use. Return fruit mixture to fine sieve and press with the flat of a large spoon to remove all liquid.

Transfer mixture to a bowl, add 1 tbsp Grand Mariner, mix well and refrigerate 1 hour to allow flavors to blend.

Place crushed pineapple and chopped orange segments in a fine sieve and allow to drain of liquid until you see no continued active dripping.

Remove from oven, allow to cool, gently transfer circles to an airtight storage container and set aside.

Bake until pastry circles are light golden brown (approx 10 min, but watch as cooking times may vary).

Gently transfer cut pastry circles onto parchment lined baking sheet & brush with an egg wash of 1 egg mixed with 1 tbsp water.

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).

On a lightly floured surface, roll out 1 cold pastry sheet to 1/8 inch thickness.

Preheat oven to 375☏ and line a baking sheet with parchment paper.

Napoleon dessert