Peach Napoleons with Caramel Sauce

CRUST:
One sheet of Pepperidge Farms Puff Pastry

Defrost and place on floured surface. Roll out to measure 9x12-inches. Cut into 6 rectangles, each measuring 3x6-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

FILLING:
Mix together and chill:
1 pound of peaches, pitted and sliced
3 Tbsp. granulated sugar
1 Tbsp. lemon juice

WHIPPED CREAM:
Whip together until nearly double in volume and soft peaks form:
1 cup heavy whipping cream
1/2 cup powdered sugar
1/2 tsp. almond extract

Keep chilled until ready to assemble.

CARAMEL SAUCE*:
2 Tbsp. butter
3/4 cups granulated sugar
1/2 tsp. vanilla

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:
1/2 cup heavy 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.

Add a layer of sliced peaches** and top with some caramel sauce.

Place second pastry layer over peaches. Drizzle with caramel sauce, dust with powdered sugar and serve. Repeat with remaining pastries.

Notes:
*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.
**I remove the skin from the peaches

From: Gourmet Cooking, Helix Adult Education
Summer 1993; Lin Viavada, Instructor
Source: Heidi Awes