Peach napoleons

Yield: 4 Servings

Measure Ingredient
1 \N Sheet Pepperidge
\N \N Farms Puffed
\N \N Pastry Sheets
½ teaspoon Milk
\N \N Mix and chill
1 pounds Peaches, pitted and sliced
3 tablespoons Granulated sugar
1 tablespoon Lemon juice
1 cup Heavy whipping cream
½ cup Powdered sugar
½ teaspoon Almond extract
2 tablespoons Butter
¾ cup Granulated sugar
½ teaspoon Vanilla
½ cup 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 ½ 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

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