Cherry Almond Napoleons

• 1 large egg
• 2 large egg yolks
• ¾ c granulated sugar, divided
• ¼ c cornstarch
• ½ tsp kosher salt
• 2 c plus 2 tbsp whole milk
• ⅓ c smooth almond butter
• ¼ c unsalted butter, cut into 1 tbsp pieces
• 1 tbsp vanilla extract
• 1 box puff pastry (14 oz), thawed
• ½ c heavy whipping cream
• 2 tbsp powdered sugar, plus more for dusting
• 1½ c halved pitted cherries
• ½ c sliced almonds, toasted

Whisk together egg, egg yolks, 1/2 c sugar, cornstarch and salt in a medium bowl until very smooth and lightened in color, about 2 minutes. Set aside.

Heat all the milk in a medium saucepan over medium heat until steaming. Gradually whisk about 1 c of hot milk into egg yolk mixture until smooth. Slowly pour warmed egg yolk mixture into the saucepan, whisking constantly. Continue to cook over medium, whisking constantly until mixture thickens, about 5 minutes. Immediately remove from heat and stir in almond butter, butter and vanilla. Transfer to a heat safe bowl and place a piece of plastic directly on the surface of the pastry cream. Let stand at room temperature until no longer hot to the touch, about 30 minutes. Chill until cold, about 2 hours.

Place the puff pastry flat on a lightly floured surface and roll gently to an 11x13-inch rectangle. Cut into 12 equal rectangles about 3 inches by 4 inches each. Transfer to a parchment-lined baking pan and prick each piece in several places with a fork. Chill puff pastry for 30 minutes.

Preheat oven to 400°F. Place a piece of parchment over the top of the puff pastry and place a second baking sheet over the parchment. This will keep the puff pastry from rising and will make it very crisp. Bake in preheated oven until deep golden brown, about 20 minutes. Remove the top pan and parchment and let cool on a wire rack completely, about 30 minutes.

While the puff pastry cooks, stir together cherries and remaining 1/4 c of sugar in a medium bowl. Let stand at room temperature for at least 30 minutes and up to 1 hour.

To assemble, arrange puff pastry pieces on plates or a platter. Spoon or pipe about 1/4 c almond pastry cream over each. Repeat layers once more and top each with the last puff pastry pieces. Dust lightly with powdered sugar. Whisk together heavy cream and 2 tbsp powdered sugar until stiff peaks form. Dollop each pastry with a spoonful of whipped cream and top with cherries and toasted almonds.