Napoleon Pastry

This Napoleon Pastry recipe has layers of maple whipped cream with thinly sliced peaches. It is topped with caramel syrup and glazed pecans.

Course Pastry

Cuisine French

Prep Time 1

Cook Time 15

Total Time 1 15

Servings servings

Calories 260kcal

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.

Serve immediately after assembly or store in the refrigerator for up to 4 hours.