Peach-Raspberry Pastry Stacks

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

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  • Makes: 12 servings
  • Prep: 35 mins
  • Bake: 12 mins 375°F

Peach-Raspberry Pastry Stacks

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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.
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Nutrition Facts (Peach-Raspberry Pastry Stacks)

  • Per serving:
  • 232 kcal ,
  • 14 g fat
  • (5 g sat. fat ,
  • 37 mg chol. ,
  • 96 mg sodium ,
  • 17 g carb. ,
  • 2 g fiber ,
  • 1 g pro.
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