Recipe courtesy of Food Network Kitchen
Save Recipe Print
Roasted Peach Napoleon
Total:
3 hr
Prep:
2 hr
Cook:
1 hr
Yield:
6 to 8 servings
Level:
Intermediate
Total:
3 hr
Prep:
2 hr
Cook:
1 hr
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Directions

Make the pastry cream: Whisk 1/2 cup milk, 1/3 cup granulated sugar, the salt, egg yolks and cornstarch in a medium bowl. Combine the remaining 1 1/2 cups milk and 1/3 cup granulated sugar with the vanilla seeds and pod in a medium saucepan; bring to a low simmer over medium heat. Slowly pour the hot milk mixture into the bowl with the yolk mixture, whisking constantly. Return to the pan and bring to a simmer, whisking; cook, whisking, until thickened, 1 more minute. Transfer to a bowl and remove the vanilla pod. Lay plastic wrap directly on the surface and refrigerate until cold, about 1 hour, 30 minutes.

Meanwhile, roast the peaches: Preheat the oven to 400 degrees F. Combine the peaches, granulated sugar, lemon juice, and vanilla seeds and pod in a medium bowl; toss gently to coat. Transfer to a rimmed baking sheet and spread in a single layer. Roast, tossing once, until tender and glossy, about 30 minutes. Let cool.

Cook the puff pastry: Coat a baking sheet with cooking spray. Unroll the puff pastry sheets on a generously floured surface and arrange them so they overlap by about 2 inches to make 1 large piece of pastry. Lightly flour a rolling pin and roll out the dough into a 17-by-12-inch rectangle. Carefully transfer the dough to the prepared baking sheet and prick all over with a fork. Bake, pricking it again halfway through, until golden and crisp, 25 to 35 minutes. Let cool completely on the baking sheet, then transfer to a cutting board and cut crosswise into 3 equal pieces.

Assemble the napoleon: Lay 1 piece of puff pastry on a platter. Spread with half of the pastry cream, then top with half of the roasted peaches. Repeat with another piece of puff pastry and the remaining pastry cream and peaches, reserving a few peach slices for topping. Top with the remaining piece of puff pastry and dust with confectioners' sugar. Top with the reserved peaches. Slice with a serrated knife.

Photograph by Yunhee Kim

Categories:

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Peach Crisp

Recipe courtesy of Anne Burrell

Peach and Raspberry Crisp

Recipe courtesy of Ina Garten

Roasted Salmon Tacos

Recipe courtesy of Ina Garten

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Roasted Artichoke Salad

Recipe courtesy of Ina Garten

Peach and Goat Cheese Napoleons

Recipe courtesy of Food Network Kitchen

Blueberry Peach Cobbler

Recipe courtesy of Sunny Anderson

Peach Melba Tart

Recipe courtesy of Food Network Kitchen

Hot Peaches and Cream

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories