Tuesday, June 23, 2009

Peach Puffs/Napoleons
Wow what a great and easy dessert. Versatile and refreshing, fast and painless. Anything with freshly whipped cream gets my stamp of approval.

1 sheet puff pastry, 10 minutes thawed
4 ripe peaches, peeled and sliced
1 pint whipping cream
2 tbsp sugar
Vanilla extract
1 8-oz package cream cheese, softened to room temperature
Confectioners sugar to taste
Zest of one lemon

Roll the puff pastry out with a rolling pin, just until it's 1/4 " thin (don't roll too much- just a few strokes in each direction). With a pastry cutter or paring knife, cut 8 3x3 inch rectangles. Place on a greased cookie sheet and bake according to package directions.

In a large bowl with fitted with a whisk attachment, whip cream until soft to stiff peaks form, adding sugar and vanilla extract to taste. Set aside.

In another bowl whip cream cheese with lemon zest and confectioners' sugar to taste.

Once puff pastries are baked golden brown, let them cool for a few minutes off of the cookie sheets. On the flat side of each pastry, spread cream cheese mixture, then place peaches on top with a dollop of whipped cream, and then end with the top puff pastry. Can add another bit of whip cream on the very top if you wish. I did wish and ate mine with extra whipping cream. No regrets.

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