Persian Napoleon

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.