MMMMM----- Recipe via Meal-Master (tm) v8.04
 
       Title: Peach Napoleons
  Categories: Deserts, Pies
       Yield: 4 Servings
 
            Crust
    1.00    Sheet Pepperidge
            Farms Puffed
            Pastry Sheets
    0.50 ts Milk
 
   :           FILLING
  
   :           Mix and chill
   :     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
   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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