Raspberry Peach Mille-Feuille
- 29 oz can sliced peaches in syrup
- 2 sheets frozen puff pastry, thawed in the refrigerator
- 3/4 cup sliced almonds
- 1 1/4 cup heavy cream
- 5 tbsp raspberry jam
- Preheat oven to 400u0b0F. Line two baking sheets with parchment. Drain peaches, reserving 1/3 cup syrup.
- Cut each pastry sheet in half. Cut each half into 3 rectangles (12 rectangles in total). Place pastry on prepared sheet pans.
- Sprinkle 4 rectangles with almonds. Bake pastry for 15 mins or until golden, swapping sheet pans halfway through cooking. Remove from oven. Using a tea towel, press pastry gently to flatten.
- Meanwhile, using an electric mixer, beat cream to soft peaks in a medium bowl. Combine reserved peach syrup and jam in a small saucepan over moderate heat. Cook and stir for 2-8 mins or until well combined. Cool slightly.
- To make each mille-feuille, place a piece of pastry on plate, top with one-eighth of cream and peaches. Repeat layers. Drizzle with jam mixture. Top with almond-crusted pastry. Serve at once.
peaches, pastry, almonds, heavy cream, raspberry
Taken from recipes-plus.com/api/v2.0/recipes/23019 (may not work)