Tonawanda News


September 22, 2013

Winner of the 2013 Lewiston Peach Festival recipe contest shares winner


Tonawanda News — Remove from heat and beat in cream cheese and cool 5 minutes, stirring occasionally.

Pour filling into crust and refrigerate at least 2 hours.

Place fresh sliced peaches on top and sprinkle with confectioner’s sugar.

— Jeanne Green, Grand Island

Peach cream cheese Napoleon

1 cup of cold milk

1 small package of instant vanilla pudding  

1 8-ounce package of cream cheese

1/4 cup peach preserves

2 cups of thawed Cool Whip

1 cup of chocolate candy, melted

1 box of frozen puff pastry sheets

1 tablespoon sugar and 1 teaspoon cinnamon mixed together

3-4 fresh peaches (peeled and sliced)

Heat oven to 400 degrees. Thaw pastry sheets at room temperature 40 minutes or until easy to handle. 

Lightly grease two baking sheets. Unfold pastry sheets on lightly floured surface. Cut into three strips along fold marks. Place on baking sheets, sprinkle with the sugar and cinnamon mixture.

Bake 15 minutes or until golden brown. Remove from baking sheets and cool on wire racks. 

Pour milk into a large mixing bowl. Add pudding mix. Beat at low speed with electric mixer for 2 minutes. Beat in cream cheese on medium speed until smooth. Gently stir in peach preserves. Gently stir in cool whip. Refrigerate until chilled, at least 1 hour.

Split each pastry into 2 layers, forming a total of 6 layers. Spread 3/4 cup of the cream cheese mixture on 1 pastry layer. Top with some of the sliced peaches. Repeat with another layer of puffed pastry, more cream cheese mixture and top with final puffed pastry. Repeat to make second dessert. Drizzle desserts with melted chocolate. Cut each pastry into six pieces. Serve Immediately or cover and refrigerate up to 4 hours. For easier slicing, refrigerate for at least 1 hour and use a wet, serrated knife.

— Mary Smeal, Ransomville

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