Instructions: FILLING

Mix and chill
1 lb peaches, pitted and sliced
3 tb granulated sugar
1 tb lemon juice
WHIPPED CREAM

1 c heavy whipping cream
1/2 c powdered sugar
1/2 ts almond extract
CARAMEL SAUCE

2 tb butter
3/4 c granulated sugar
1/2 ts vanilla
1/2 c heavy whipping cream

Crust: sheet Pepperidge Farms Puffed Pastry Sheets Defrost and place on floured surface Roll out to measure 9
* 12 inches Cut into 6 rectangles, each measuring 3
* 6 inches Place on oiled baking sheet Pierce all pieces with a fork Brush each pastry with 1/2 tsp. of milk Bake at 350 for 20 -
25 minutes
WHIPPED CREAM:
Whip ingredients together until nearly double in volume and soft peaks form. Keep chilled until ready to assemble.

CARAMEL SAUCE: Combine all in a small, heavy saucepan and cook on high heat until sugar melts and mixture begins to bubble at the edges. REMOVE IMMEDIATELY. Whisk in very slowly whipping cream. Allow to cool.

TO ASSEMBLE:
With a sharp knife, carefully split each pastry into 2 layers. Place one layer on a plate, spoon some of the whipped cream mixture on top.

Place second pastry layer over peaches. Dust with powdered sugar and serve. Repeat with remaining pastries.

Notes: - I remove the skin from the peaches - It may take some practice to get the caramel sauce just right, but the results of a perfected caramelizing technique produces a first-rate flavor.

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