Pre-heat oven to 180C. Cut cold, puff pastry sheets to 3 same size rectangles.
Egg-wash the tops and bake till it's puffed and browned.
Gently, press it down after it has slightly cooled to get that thin layer.
Place the first crisp puff pastry on a plate. Pipe some whipped cream along the sides. Scoop some compote into the middle. Pipe a dollop of whipped cream on top.
Press on the second layer of puff pastry and repeat process #11.
Garnish the top final layer to your liking.
Drizzle some of the syrup along the plate and place a small vessel with the pouring custard sauce on the side.