Author Notes
The man might just take his hand out of his jacket to pick one of these up. Flaky puff pastry, a smooth creamy custard and amaretto spiked peaches with a toffee kissed icing make this a recipe a girl, or an empress will love. —lorigoldsby
Ingredients
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1/4 cup
amaretto
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5
mint leaves, chiffonade (opt)
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7 tablespoons
sugar
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5 tablespoons
flour
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1/2 teaspoon
kosher salt
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1 1/2 cups
fat free half and half
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1
egg, beaten
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2 tablespoons
almond extract or amaretto
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2 tablespoons
butter
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1/4 cup
brown sugar
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1/2 cup
heavy cream
-
3-5 tablespoons
toffee brickle pieces (not chocolate covered ones!)
-
1/2 cup
powdered sugar
-
additional whipped cream and mint (optional)
Directions
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Cut each sheet of puff pastry into 3 strips (along the folds) and bake according to your pkg.
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Slice peaches into thin slices. Marinade with amaretto and mint (if desired).
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Make cream filling: (If you are a Sandra Lee devotee, you can use jello pudding "cheesecake" flavor, otherwise, press on...its worth it!) "Softly" boil sugar, flour salt and milk. Pour into beaten egg in a small stream, whisking constantly. Cool, add almond extract or amaretto. cover with cling film and chill.
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To make toffee glaze: melt brown sugar and butter until melted and combined, add toffee pieces, stirring another 3 min. Add cream, stir to combine all ingredients. Add enough powedered sugar to thicken glaze. You don't want it "runny".
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To assemble napoleons: Cut each strip into 3 pieces. Cut each individual seving in half (sandwich style). Place a generous dollop of cream filling on bottom piece. Layer sliced peaches and top with puff pastry "lid". Pour glaze on top. Can serve with a side of whipped cream, additional mint ribbons.
I learned to cook with my Gran. I can still see her reading a recipe and figuring out how she would make it better. She was fearless about substituting ingredients--but also knowledgeable. She approached food in the same way she built her antique business--appreciate quality ingredients and workmanship, but don't be a snob. I think I carry those same beliefs in my approach to cooking. I love family style dinners, I love a fancy ladies' luncheon with my wedding china, or a backyard seafood boil to celebrate my husband's birthday...I love to share food with others.
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