Peaches-and-Cream Puff Pastry Napoleons

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

Ingredients

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

Instructions

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.