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.
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.)
Coarsely chop peach slices; drain well in colander. Pat peaches dry with clean white paper towels.
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.
Spoon preserves or jelly into a small saucepan; heat over medium-low heat just until melted, stirring occasionally.
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.