Serves a Crowd

Josephine's Peche Napoleon

August 22, 2011
4.8 Stars
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

  • Serves 9
  • 1/4 cup amaretto
  • 5 mint leaves, chiffonade (opt)
  • 7 tablespoons sugar
  • 5 tablespoons flour
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups fat free half and half
  • 1 egg, beaten
  • 2 tablespoons almond extract or amaretto
  • 2 tablespoons butter
  • 1/4 cup brown sugar
  • 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)
In This Recipe
  1. Cut each sheet of puff pastry into 3 strips (along the folds) and bake according to your pkg.
  2. Slice peaches into thin slices. Marinade with amaretto and mint (if desired).
  3. 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.
  4. 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".
  5. 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.

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Recipe by: lorigoldsby

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.

1 Review

Author Comment
lorigoldsby August 23, 2011
BTW--the recipe will make 9 servings--but if you are smart enough to only have 8 for dinner--well then you have yourself a nice little "chef's treat"!