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Dessert Recipes

Peaches-and-Cream Puff Pastry Napoleons

Store-bought puff pastry and prepared caramel sauce are the shortcut secrets to these tiered delights.

Serving Size:


Active Time:

15 min.

Total Time:

40 min.


  • 1 sheet puff pastry, thawed to room temp.
  • 2 cups whipped cream
  • 6 peaches, thinly sliced
  • 1 pint fresh raspberries
  • ½ cup caramel sauce


  1. Heat oven to 400°F. On well-floured surface, cut puff pastry into 3 strips. Cut each strip into 3 triangles. Place 2″ apart on parchment-lined baking sheet; bake 15 min. or until puffed and golden brown. Let cool 10 min. With serrated knife, slice each triangle in half horizontally.
  2. Spread 6 puff pastry bottoms with a dollop of whipped cream. Top each with a few peach slices and a few raspberries. Drizzle 1 tsp. caramel sauce over the fruit. Top with second puff pastry triangle; repeat layering with whipped cream, peaches, raspberries and caramel sauce. Top with third puff pastry triangle. Drizzle with remaining caramel sauce. Garnish with powdered sugar and fresh raspberries, if desired.

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