• Preheat oven to 425°F.
• Line a baking sheet with parchment paper; set aside.
• Using a lightly floured cutting board, stack the two thawed puff pastry sheets on top of each other. Roll into a 12”x12” square. Cut into three equal 4”x12” rectangles. Using a fork, prick the dough every 2”.
• Place the 3 rectangles on the prepared sheet pan. Place a sheet of parchment paper on top of the rectangles. Next, place a second rimmed baking sheet directly on top of parchment paper. Set a large oven-safe dish on top of this second baking sheet in order to weigh it down. (Note: This step ensures that the pastry rectangles bake flat and do not puff up too much in the oven.)
• Bake rectangles for 10 minutes.
• Remove the dish, extra baking sheet and top piece of parchment paper. Return the rectangles to the oven and bake for 6-8 more minutes, or until golden brown. Set baked rectangles aside to cool. (Note: The puff pastry will puff up during this last stage, but it will deflate as they cool.)

For the Almond Pastry Cream

• Using a medium bowl, whisk together the egg yolks, sugar and cornstarch until smooth and pale in color. Set aside.
• Using a medium saucepan, heat the milk over medium heat until it just begins to simmer. (Tip: Stir milk often to prevent it from scorching.)
• Slowly pour half of the hot milk into the egg yolk mixture, whisking vigorously the entire time. Pour this egg mixture back into the saucepan with the remaining milk. (Tip: Use a fine mesh strainer when you pour the egg mixture back into the saucepan. This will ensure a smooth pastry cream later.)
• Bring mixture to a boil and then continue cooking for 1 more minute, stirring constantly the entire time. Remove mixture from the heat, and continue stirring for another 2-3 minutes. Add the butter, vanilla extract and almond extract; stir until fully combined and cream is smooth.
• Let pastry cream cool at room temperature for 10 minutes.
• Refrigerate pastry cream for ~30 minutes.

For the Cherries

• Using a medium bowl, add cherries and sugar; toss until well combined.
• Let mixture stand for 30-60 minutes at room temperature.

For the Almonds

• Using a dry skillet, add sliced almonds. Place over medium heat for 5-6 minutes, stirring often. Remove from heat and let cool.

For the Whipped Cream

• Using an electric mixer, whip the heavy whipping cream and confectioner’s sugar together until stiff peaks form. Set whipped cream aside.

To Assemble

• Place one pastry rectangle on a large plate or cutting board. Spread or pipe half of the pastry cream on top.
• Place a second pastry rectangle on top; press gently into the pastry cream. Spread the remaining pastry cream on top.
• Place last pastry rectangle on top.
• Dust top lightly with confectioner’s sugar.
• Using a serrated knife, trim the edges of the Napoleon.
• Slice remaining rectangle into smaller pieces for serving.
• Top each piece with a dollop of whipped cream, cherries, toasted almonds and {optional} sprig of mint.