I have this tendency to overbuy things. I’m guessing this problem is not unique to me.
Some of it comes from poor estimating skills. Hey, I’m a really creative person, but ask me to do complicated math and my eyes glaze over. It’s like that time I bought three packs of egg roll wrappers when one was more than enough. Which is why you have this Napoleon today, but more on that in a bit.
Most of it, though, comes from an inability to say no. why buy one package of Jelly Donut Oreos when I can have two????? Luckily I have friends who always take them off my hands (hi Linda and Dick!). And the rest of the leftovers go to work with dad where I am told they are typically devoured within just a couple hours.
And then there’s the fruit. Summer is fleeting and it’s my favorite time of year and it’s like if I buy ALL the fruit, then summer will last forever. It’s how my brain works. There’s no talking to it sometimes. So my fruit bowls are literally overflowing with peaches, nectarines, apricots, plums, and every hybrid there is. And there are enough cherries, blueberries, and blackberries in the refrigerator to feed my entire neighborhood.
So what’s a girl with all these leftovers to do? Make something tasty, duh. Peaches and Cream Napoleon is such a great summer dessert. It’s a fun breeze to make and super impressive. This is dying to be served at a dinner party.
While the components can all be made ahead of time, it’s important to assemble this dessert right before serving so the egg roll layers don’t get soggy. Or you could have guests at a party assemble their own with different fruits or even flavored whipped creams. Sounds fun to me! And it sounds like it’s time to buy more peaches!
- Preheat oven to 400 degrees F. oil a large piece of foil. Place a layer of egg roll wrappers on the foil, lightly oil them with your fingers, top with another layer, more oil, a third layer, and finish with oil. Bake for about 10 minutes, but keep an eye on them. Repeat with additional wrappers. Any not used for the napoleon can be stored in a zipper bag at room temperature for 1 week and eaten as chips. Yum!
- Whip the heavy cream using a hand or stand mixer (or just a whisk). Once it has reached soft peaks, add the sugar and vanilla bean paste and whip until rather firm.
- Assemble the napoleon. Place one crispy egg roll wrapper on a plate, top with a layer of whipped cream and sliced peaches. Add another wrapper and top with a thin layer of jelly and some chopped walnuts. Top with a third wrapper, another layer of cream, and some peaches. Add one last wrapper and decorate as you see fit.
- Napoleons are best served immediately.