MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Peach Napoleons
 Categories: Deserts, Pies
      Yield: 4 Servings

             Crust:
        1    Sheet Pepperidge Farms
             - puffed pastry sheets
      1/2 ts Milk
             Filling:
        1 lb Peaches; pitted and sliced
        3 tb Granulated sugar
        1 tb Lemon juice
             Whipped Cream:
        1 c  heavy whipping cream
      1/2 c  powdered sugar
      1/2 ts almond extract
             Caramel Sauce:
        2 tb Butter
      3/4 c  Granulated sugar
      1/2 ts Vanilla
      1/2 c  Heavy whipping cream

  Filling:

  Mix and chill.

  Crust:

  Defrost Pepperidge Farms Puffed Pastry Sheets and place on floured
  surface Roll out to measure 9x12". Cut into 6 rectangles, each
  measuring 3x6". Place on oiled baking sheet. Pierce all pieces with
  a fork. Brush each pastry with 1/2 ts of milk. Bake at 350°F for 20
  to 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

MMMMM