Peach Napoleons Recipe




Peach Napoleons Ingredients


CRUST

1 sheet pepperidge
1 farms puffed
1 pastry sheets
1/2 tsp milk

FILLING

1 mix and chill
1 lb peaches, pitted and sliced
3 tbsp granulated sugar
1 tbsp lemon juice

WHIPPED CREAM

1 cup heavy whipping cream
1/2 cup powdered sugar
1/2 tsp almond extract

CARAMEL SAUCE

2 tbsp butter
3/4 cup granulated sugar
1/2 tsp vanilla
1/2 cup heavy whipping cream

A Recipe for
Peach Napoleons

 

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Food Tip
To prevent insects from getting into the flour, add a bay leaf to the flour container or store it in the freezer.




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Peach Napoleons

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Peach Napoleons Directions

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

Serves: 4

 

 

 

 

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