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.
