View source for Desserts/roasted peach napoleon

Serves: 6-8

Active Time: 50 minutes

Total Time: 2 hours

From: July-August 2013 food network magazine

=Ingredients=

== Pastry Cream ==
2 cups whole milk

2/3 cup granulated sugar

pinch of salt

5 large egg yolks

1/3 cup corn starch

1/2 vanilla bean, split length-wise, seeds scraped out and reserved
== Peaches ==
4 peaches, cut into thin wedges

1/4 cup sugar

1 tbsp. fresh lemon juice

the other half of the vanilla bean, as above

== Puff Pastry ==
cooking spray

2 sheets frozen puff pastry (1 17 ounce package), thawed

1 dusting, all purpose flour

1 dusting confectioners sugar

=Directions=

== Step 1 - Make the pastry cream ==
Whisk 1/2 cup milk, 1/3 cup sugar, the salt, egg yolks and corn starch in a medium bowl.  Combine the remaining 1 1/2 cups milk and 1/3 cup granulated sugar with the vanilla seeds and pod in a medium sauce pan.  Bring to a low simmer over medium heat.  Slowly pour the hot milk mixture into the bowl with the yolk mixture, whisking constantly.  Return to the pan and bring to a simmer, whisking, cook, whisking, until thickened, 1 more minute.  Transfer to a bowl and remove the vanilla pod.  Place plastic wrap directly on the surface and refrigerate for 1 hour, 30 minutes, until cold.

== Step 2 - Roast the peaches ==
Preheat oven to 400 degrees.  Combine the peaches, sugar, lemon juice, and vanilla seeds and pod in a medium bowl.  Toss gently to coat.  Transfer to a rimmed baking sheet and spread in a single layer.  Roast tossing once until tender and glossy, about 30 minutes.  Let cool.

== Step 3 - Cook the puff pastry ==
Coat a baking sheet with cooking spray.  Unroll the puff pastry sheets on a generously floured surface and arrange them so they overlap by about 2 inches so they make one large pastry.  Lightly flour a rolling pin and roll out the dough into a 17x12 inch rectangle.  Carefully transfer the dough to the prepared baking sheet and prick all over with a fork.  Bake pricking it again 1/2 way through until golden and crisp, 25-35 minutes.  Let cool completely on the baking sheet then transfer to a cutting board.  Cut cross-wise into 3 equal pieces.

== Step 4 - Assemble the Napoleon ==
Lay 1 piece of puff pastry on a platter.  Spread with 1/2 the pastry cream.  Then top with 1/2 of the roasted peaches.  Repeat with another piece of puff pastry, remaining pastry cream and peaches, reserving a few peaches for topping.  Top with remaining piece of pastry and dust with confectionery sugar.  Garnish with reserved peaches.  Slice with a serrated knife.