Peach-Raspberry Pastry Stacks
Recipe from Better Homes and Gardens

Fruit and cream layered between flaky pastries make this dessert nice enough for entertaining.


Peach-Raspberry Pastry Stacks

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Servings: 12 servings
Prep Time: 35 mins
Total Time: 47 mins
Related Categories: 4th of July Dessert, Desserts, Fruit, Fruit, Lunch Desserts, Peaches, Raspberries, Summer
 
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Ingredients
  • 1/2  of a 17.3-ounce package
    frozen puff pastry (1 sheet), thawed
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  • 2  cups
    frozen unsweetened peach slices, thawed
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  • 1  cup
    whipping cream
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  • 1/2  cup
    purchased lemon curd
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  • 1/4  cup
    seedless red raspberry preserves or strawberry jelly
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  •  
    Fresh raspberries (optional)
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Directions
1.
Preheat oven to 375 degree F. Unfold puff pastry on a lightly floured surface. Cut puff pastry into 3 rectangles along the fold lines. Cut each rectangle in half; cut each rectangle half diagonally to form a total of 12 triangles. Place triangles 1 inch apart on an ungreased baking sheet.
2.
Bake in preheated oven for 12 to 15 minutes or until golden. Transfer to a wire rack; cool. (If desired, place cooled baked pastry triangles in an airtight container; cover. Store at room temperature overnight.)
3.
Coarsely chop peach slices; drain well in colander. Pat peaches dry with clean white paper towels.
4.
In a chilled large mixing bowl beat cream with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl); fold in lemon curd. Fold in chopped peaches. If desired, cover and chill for up to 4 hours.
5.
Spoon preserves or jelly into a small saucepan; heat over medium-low heat just until melted, stirring occasionally.
6.
Split puff pastry triangles horizontally and place bottom halves on dessert plates; top with lemon curd mixture. Top with remaining puff pastry halves. Lightly drizzle with melted preserves or jelly. If desired, garnish with fresh raspberries. Makes 12 servings.
Nutrition information
Calories 232, Total Fat 14 g, Saturated Fat 5 g, Cholesterol 37 mg, Sodium 96 mg, Carbohydrate 17 g, Fiber 2 g, Protein 1 g. Percent Daily Values are based on a 2,000 calorie diet
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