1 package puff pastry dough, thawed 20 minutes
3-4 peaches, peeled and sliced
Custard:
3/4 cup flour
1/2 cup sugar
2 cups milk
4 egg yolks
1 teaspoon vanilla
1/4 cup finely sieved peach jam
1 cup whipped cream
Icing:
2 cups powdered sugar
2 tablespoons soft butter
1/4 tsp salt
1 teaspoon vanilla
1 tablespoon heavy cream
Preheat oven to 400 degrees. Roll thawed dough into 1/8 inch-thick sheets. Cut in four even 6-by-12 sheets. Place on cookie sheet, prick with fork and bake 12 minutes. Cool. In double boiler, combine flour and sugar, gradually add milk, egg yolks and vanilla, stirring until smooth. Cook in double boiler until mixture comes to a boil and thickens. Cool completely and add jam. Mix half of the custard mixture with whipped cream. Combine all icing ingredients and mix well. Spread a layer of puff pastry, then custard, whipped cream mixture and peaches. Repeat layers, topping finally with icing. Optional: drizzle melted chocolate on top.