Recipe - Peach Napoleons

Crust
1 Sheet Pepperidge
Farms Puffed
Pastry Sheets
One half teaspoon Milk

: FILLING

: Mix and chill
: 1 pound peaches, pitted and cut or sliced up
: 3 tablespoon granulated sugar
: 1 tablespoon lemon juice
: WHIPPED CREAM

: 1 cup heavy whipping cream
One half cup powdered sugar
One half teaspoon almond extract
: CARAMEL SAUCE

: 2 tablespoon butter
Three fourths cup granulated sugar
One half teaspoon vanilla
One half 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 One half 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 firstrate flavor. Walt MM
Posted to MMRecipes Digest V3 #244

Date: Fri, 6 Sep 1996 10:58:58 0500

From: Mary Lu orionluver@eosinc.com