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
Whenever you eliminate the inedible, whatever remains, however unpalatable, must be food. |
| Anonymous |
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." |
| Erma Bombeck |
Life is a banquet, and most poor suckers are starving. |
| Rosalind Russell |
This Recipe for Peach Napoleons is one of thousands in the Recipes-to-go Fruit Cookbook.
When baking, follow directions. When cooking, go by your own taste. |
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If you enjoy this Peach Napoleons Recipe - you should enjoy the recipe collections you can find on the websites below:
Worries go down better with soup. |
| Jewish Proverb |
“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” |
| Doug Larson |
This is a recipe for Peach Napoleons from the recipe cookbook of Recipes-to-go (Fruit)
There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves. |
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Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
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Food Tip |
All happiness depends on a leisurely breakfast. |
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I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
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There is no love sincerer than the love of food. |
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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
Peach Napoleons Recipe brought to you by Recipes To-Go