TASTE THE LOVE



Peach Marmalade Napoleons

Homemade pastry cream is a real treat, but in a pinch substitute instant pudding.

2 15oz. packages of frozen pie crust, thawed
2 c. prepared pastry cream, or instant vanilla pudding
2 c. diced fresh peaches
1/2 c. Emily G’s Peach Marmalade
1 T. powdered sugar
1/2 c. fresh blackberries, for garnish

Preheat the oven to 350. Mix the peaches and marmalade together in a separate bowl. Roll pastry out to 1/16th inch thick. Using a round biscuit cutter or cookie cutter, cut 6 pieces out of each pie crust. Place the pieces on a baking sheet sprayed with non-stick spray (or parchment, or a silpat). Cook about 6-8 minutes until lightly browned, careful not to burn. Remove from the oven and cool. For each plate, place a pie crust, top with a little bit of pastry creme and then a little of the peach mixture. Continue the second layer in the same manor. Once you add the third pie crust, dust it with powdered sugar and garnish with blackberries. Build the remaining three Napoleons in the same manor. Serve immediately.

Groups: dessert, Peach Marmalade