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 degrees.

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.

While allowing the puff pastry to cool, make the whipped cream. Beat 1 cup of heavy cream until soft peaks form.

Add 2 tablespoons of pure maple syrup, 1 tablespoon granulated sugar and 1 teaspoon of vanilla.

Beat until stiff peaks form.

Thinly slice two fresh peaches.

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 Peach Napoleons into three pieces for a total of six servings.

Dust them with powdered sugar, drizzle on some salted caramel ice cream topping and sprinkle with candied pecans before serving.