A) Prep Puff Pastry
Preheat oven to 400°F (200°C) (convection) or 425°F (220°C) (conventional).
Thaw the pastry properly, roll to around 1/8″ thickness. Use a fluted cutter or knife to cut uniform rectangles—aim for neat edges. Prick each with a fork to prevent uneven puffing, then arrange on parchment-lined sheets.

Brush lightly with egg wash, then bake ~12–15 minutes until puffed and golden. Transfer to a rack to cool fully before assembly—it’s crucial to avoid soggy layers.

B) Prepare Fruit Mincemeat
If using shop-bought mincemeat, warm gently in a pan to loosen and enhance flavors. For homemade, simmer chopped apples, sultanas, orange peel, brown sugar, cinnamon, nutmeg, cloves, and your choice of brandy or orange juice until thick and jammy.

C) Make Icing Drizzle
Combine powdered sugar with 1–2 Tbsp warm water or citrus juice until thick but pourable. Hold aside until assembly.

D) Assemble Towers or Large Mille‑Feuille
For mini towers, layer cooled pastry and warm mincemeat (not too hot or it will soften the pastry). Stack 3–4 layers, finishing with pastry top. Drizzle icing artistically, let set, and garnish.

For a single dessert, create a base with several pastry layers, spread equally with mincemeat, top with pastry, drizzle with icing, slice, and garnish.

E) Finishing Touches
Let set on a rack. Just before serving, enhance with candied orange peel, seeds, or fresh mint. Serve promptly to maintain crisp textures.