This Napoleon Pastry recipe has layers of whipped cream with thinly sliced peaches. It is topped with caramel syrup and glazed pecans.
I am excited that peaches are in season! All sorts of peach recipes have been running through my mind, from peach pies to peach ice cream and peach cobbler. I finally decided that I wanted to keep the fresh peach flavor and texture in my dessert instead of making something baked or frozen. I settled on a peaches and cream version of a napoleon pastry!
What You’ll Find In This Post
Napoleon Pastry Ingredients
- Puff Pastry: You’ll need one sheet of frozen puff pastry to make this layered dessert. If you want to make more layers, you can bake additional sheets.
- Filling: For this recipe, you’ll need two cups of maple whipped cream for the filling. You can also use traditional sweetened whipped cream, pastry cream, or whipped topping.
- Peaches: We layered fresh sliced peaches in the napoleon pastry for a delightful fruity flavor. Strawberries, blueberries, or even mangos would also be delicious.
- Garnish: The pastries are dusted with powdered sugar, drizzled with caramel syrup, and topped with glazed pecans.
Maple Whipped Cream
Maple whipped cream is like traditional whipped cream, but it is sweetened with maple syrup. It is the perfect complement to fresh peaches.
To make the maple whipped cream, use a stand mixer to beat the heavy cream in a chilled bowl until soft peaks form. Add the pure maple syrup, granulated sugar, and vanilla extract. Beat the whipped cream until stiff peaks form. Store the whipped cream in the refrigerator until ready to use.
How To Make A Napoleon Pastry
Start by preparing the napoleon pastry. Thaw a sheet of frozen puff pastry according to the directions on the package. I let mine thaw on the counter for 40 minutes.
Unfold the puff pastry and cut it into three strips along the fold marks. Bake on a baking sheet lined with parchment paper or a silicone mat, at 400 degrees for 15 minutes, until golden.
Split each cooled puff pastry in half lengthwise so that you have six layers of pastry. Top two of the layers with 1/2 cup of maple whipped cream and 1/4 of the peach slices. Top with another pastry layer. Add another 1/2 cup of whipped cream and more peach slices.
Top with a final pastry layer. Cut the two napoleons into three pieces for a total of six servings. Dust them with powdered sugar, drizzle on some caramel syrup, and sprinkle with glazed pecans before serving.
Frequently Asked Questions
A napoleon is made with layers of pastry and pastry cream. It originated in Naples, which is where the dessert’s name came from.
It is also called a mille-feuille which translates to thousand leaves, layers, or sheets in French.
More Peach Recipes
This Peach Cheesecake recipe tastes like summer with a creamy cheesecake layer topped with peach pie filling, whipped cream, and caramel syrup.
This Peach Pie recipe is easy to make with fresh peaches and simple ingredients just like grandma used to make. Includes how to freeze peach pie filling.
Peach Cobbler with bisquick is a classic summer dessert that is quick to assemble. Serve while warm topped with vanilla ice cream.
This homemade Peach Pie Filling recipe is SO EASY to make! Store the filling in the freezer and enjoy peach desserts all year long!
- 1 sheet puff pastry
- 2 fresh peaches thinly sliced
- 1/4 cup powdered sugar
- 1/4 cup caramel syrup
- 1/2 cup glazed pecans
Maple Whipped Cream
- 1 cup heavy cream
- 2 tablespoon pure maple syrup
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla
Maple Whipped Cream:
- Use the whisk attachment to beat the heavy cream in a stand mixer with a chilled bowl until soft peaks form.
- Add the pure maple syrup, granulated sugar, and vanilla.
- Beat until stiff peaks form.
- Store in the refrigerator until ready to use.
- Thaw a sheet of frozen puff pastry according to the directions on the package. I let mine thaw on the counter for 40 minutes.
- Preheat oven to 400˚F.
- Unfold the puff pastry and cut it into three strips along the fold marks.
- Bake on a baking sheet lined with parchment paper at 400˚F for 15 minutes, until golden.
- Allow the pastry to cool completely.
- Split each puff pastry in half lengthwise, so that you have six layers of pastry.
- Top two of the layers with 1/2 cup of whipped cream and 1/4 of the peach slices.
- Top with another pastry layer. Add another 1/2 cup of whipped cream and more peach slices.
- Top with a final pastry layer. Cut the two Napoleons into three pieces for a total of six servings.
- Dust them with powdered sugar, drizzle on some caramel syrup, and sprinkle with glazed pecans before serving.
Shannon @ Bake. Frost. Repeat. says
This is probably one of the most prettiest desserts I’ve ever laid eyes on. And maple whipped cream?!?!?! Swoon.
Jocelyn (Grandbaby Cakes) says
Say what? These are seriously incredible! Pinned!
Thanks so much, Jocelyn!
Julianne @ Beyond Frosting says
I want to face dive into this dessert!
Hmmmm…it was so good! Thanks, Julianne!