Place the puff pastry on a half sheet pan and coat with the egg wash.
Place parchment paper over the puff pastry and place another half pan on it.
Bake for 15 minutes or until brown. The top half pan will keep the puff pastry from rising.
Separate layers and layer the pudding and fruit on the bottom puff pastry. Repeat this for the second layer. Place the 3rd layer of puff pastry on top and sprinkle with powdered sugar. Refrigerate before serving.