Peach napoleons
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Peach napoleons
  Peach    Pastries  
Last updated 6/12/2012 12:48:56 AM. Recipe ID 10183. Report a problem with this recipe.
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      Title: Peach napoleons
 Categories: Deserts, Pastries
      Yield: 4 Servings
      1    Sheet Pepperidge
           Farms Puffed
           Pastry Sheets
    1/2 ts Milk

           Mix and chill
      1 lb Peaches, pitted and sliced
      3 tb Granulated sugar
      1 tb Lemon juice

MMMMM-----------------------WHIPPED CREAM----------------------------
      1 c  Heavy whipping cream
    1/2 c  Powdered sugar
    1/2 ts Almond extract

MMMMM-----------------------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
  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

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Recipe ID 10183 (Apr 03, 2005)

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