Title: Peach Napoleons
Categories: Deserts, Pies
Yield: 4 Servings

Crust
1.00 Sheet Pepperidge
Farms Puffed
Pastry Sheets
0.50 ts Milk

: FILLING

: Mix and chill
: 1 lb peaches, pitted and sliced
: 3 tb granulated sugar
: 1 tb lemon juice
: WHIPPED CREAM

: 1 c heavy whipping cream
1/2 c powdered sugar
1/2 ts almond extract
: CARAMEL SAUCE

: 2 tb butter
3/4 c granulated sugar
1/2 ts vanilla
1/2 c heavy whipping cream
Crust: sheet Pepperidge Farms Puffed Pastry Sheets Defrost and place
on floured surface Roll out to measure 9 * 12 inches Cut into 6
rectangles, each measuring 3 * 6 inches Place on oiled baking sheet
Pierce all pieces with a fork Brush each pastry with 1/2 tsp. of milk
Bake at 350 for 20 -
25 minutes
WHIPPED CREAM:

Whip ingredients together until nearly double in volume and soft peaks
form. Keep chilled until ready to assemble.

CARAMEL SAUCE: Combine all in a small, heavy saucepan and cook on
high heat until sugar melts and mixture begins to bubble at the
edges. REMOVE IMMEDIATELY. Whisk in very slowly whipping cream. Allow
to cool.

TO ASSEMBLE:

With a sharp knife, carefully split each pastry into 2 layers. Place
one layer on a plate, spoon some of the whipped cream mixture on top.

Place second pastry layer over peaches. Dust with powdered sugar and
serve. Repeat with remaining pastries.
Notes: – I remove the skin from the peaches
: – It may take some practice to get the caramel sauce just
right, but the results of a perfected caramelizing technique produces
a first-rate flavor. Walt MM

MMMMM

Popularity: 5% [?]