Raspberry Peach Mille-Feuille - cooking recipe

Ingredients

29 oz can sliced peaches in syrup
2 sheets frozen puff pastry, thawed in the refrigerator
3/4 cup sliced almonds
1 1/4 cup heavy cream
5 tbsp raspberry jam

Preparation

Preheat oven to 400\u00b0F. Line two baking sheets with parchment. Drain peaches, reserving 1/3 cup syrup.
Cut each pastry sheet in half. Cut each half into 3 rectangles (12 rectangles in total). Place pastry on prepared sheet pans.
Sprinkle 4 rectangles with almonds. Bake pastry for 15 mins or until golden, swapping sheet pans halfway through cooking. Remove from oven. Using a tea towel, press pastry gently to flatten.
Meanwhile, using an electric mixer, beat cream to soft peaks in a medium bowl. Combine reserved peach syrup and jam in a small saucepan over moderate heat. Cook and stir for 2-8 mins or until well combined. Cool slightly.
To make each mille-feuille, place a piece of pastry on plate, top with one-eighth of cream and peaches. Repeat layers. Drizzle with jam mixture. Top with almond-crusted pastry. Serve at once.