Ingredients
The following ingredients have 4 Servings
- 17.3 ounces puff pastry dough (I used Pepperidge Farms frozen puff pastry dough)
- 42 ounces peach pie filling ((2, 21-ounce cans))
- 16 ounces heavy whipping cream (or whipped topping)
- 3 tbsps. powdered sugar (*optional)
Instruction
- Allow puff pastry to full thaw until it is cool and workable.
- Preheat oven to 400 degrees Fahrenheit, and line a large baking sheet with parchment paper.
- Slice puff pastry into 9 even squares per sheet.
- Bake puff pastry for 13-15 minutes. Pastry will rise and be golden brown. Be sure not to over bake or the pastry will get scorched bottoms.
- Cool puff pastry for 15 minutes before carefully separating the tops from the bottoms.
- Add whipping cream and 2 tablespoons of powdered sugar to the stand mixer bowl. Whip for 3-5 minutes on high speed or until soft firm peaks appear. Do not over whip or you will be making butter. Place whipped cream in a large piping bag.
- After each puff pastry square is separated, layer the bottom with 1 large tablespoon of peach filling- about 2-3 clings.
- Pipe whipped cream onto each square. Add the top layer of the puff pastry and sprinkle each with a pinch of powdered sugar. Store in the fridge until ready to eat.
