Mothers Day dessert idea, Peach Napoleon, simple, yet with a level of elegance. You have got to watch the video below and see my mothers face when she takes a bite. Priceless:). Peaches are one of the fruits that can be used in a bunch of ways, making peaches very versatile. From macerating, poaching, baking, canning/jamming/preserves, ice cream, tri-folds, napoleons, the list goes one.
Which makes Fredricksburg peaches a top pick for us here in Austin Texas.
Fredricksburg Tx is about an hour drive from downtown Austin. Fredricksburg is the kind of small Texas town in the hill country you’d want to be day tripping and getting lost in all the local goods, great local wineries which welcome guests, and all the little boutique shops. They also have a bunch of nice bed and breakfast destinations. Overall, it’s a special place here in the heart of Texas.
Let’s talk about peaches. The peach season starts in May and runs all the way thru August offering a lengthy growing and harvesting season. But you really don’t want to miss out on the opening season offerings. The peaches come off the trees sweet and begging to become a special mothers day dessert like, you guessed it, Peach Napoleon. Peach Napoleon might sound like a hard to dessert to make, but I would have to say that’s the farthest from the truth. A small few ingredients treated with respect and simplicity offers a fresh dessert you really can taste.
- 1 Package of Phyllo Dough
- 4 Peaches peeled & sliced into manageable bite-size pieces.
- 1/2 cup of Granulated Sugar
- 1 Tbsp of Brown Sugar
- 1 Tsp of Cinnamon
- Small pinch of Salt
- 3 Tbsp of Orange Juice Or Lemon - I like the sweetness from the Orange for this dessert
- 2 tbsp melted Butter
- 1 Cups of your Favorite Vanilla Ice Cream
- 1 Cup of Whip Cream
- 2 tbsp of the Peach filling base
- In a small mixing bowl. Add the peaches, the orange juice and the granulated sugar and allow them to get happy together. About 30 minutes to an hour.
- Next, notice the peaches have released some of their natural juices in the bowl. At this point, you can add the brown sugar, the cinnamon, pinch of salt into a small sauce pot and cook on low until the peaches have become soft and sauce-like but with plently of chunks of peach.
- Allow the Ice Cream to sit on the counter for a little bit. Long enough to soften so we can mix the cool whip in. Add the reserved 2 tbsp of peach filling and cool-whip and combine together. You can place the mixture back into the freezer until you're ready to serve.
- Allow the Phyllo Dough to sit out at room temperature to soften and become manageable. If the Phyllo Dough is too cold it will crumble.
- Layout one piece of Phyllo Dough and cut into fourths, cutting lengthwise and then crosswise. Two cuts making rectangles.
- Next paint on the butter to each piece and place on parchment paper lined cookie sheet. Laying out 12 pieces total. Cover all 12 pieces with 3 pieces of the Phyloo Dough covered with butter creating layers that will fluffy up in the oven.
- Take one stack of baked Phyllo Dough and place in the middle of the plate. Next spoon on some of the peach filling, try to resist using too much. Next, add another piece of baked Phyllo Dough, then more peach filling and finally add the top piece of baked Phyllo Dough.
- Try to pick out the nicest looking baked Phyllo Dough to be your presentation tops/layer.
- Place one large scoop of the whipped peach ice cream and top with a sprinkle of Cinnamon.
- Enjoy - Bake Phyllo Dough by package instructions, but be sure to keep a eye on it while cooking