Josephine'S Peche Napoleon

• 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)

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.

amaretto, mint, sugar, flour, kosher salt, egg, almond, butter, brown sugar, heavy cream, toffee, powdered sugar, additional whipped cream

Taken from food52.com/recipes/14104-josephine-s-peche-napoleon (may not work)