Peach Napoleons

Title: Peach Napoleons

Categories: Deserts, Pies

Yield: 4 Servings

Crust

1.00 Sheet Pepperidge

Farms Puffed

Pastry Sheets

0 1/20 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

912 inches Cut into rectangles, each measuring 36 inches Place on oiled baking sheet

Pierce all pieces with a fork Brush each pastry with 1/2 tsp. of milk

350 for 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