Ingredients
Scale
- 1 package egg roll wrappers
- 1 tablespoon olive oil
- 1 pint heavy whipping cream
- 2 tablespoons confectioners’ sugar
- 1 tablespoon vanilla bean paste
- 3 peaches, pitted and sliced
- ½ cup chopped walnuts
- ¾ cup currant jelly
Instructions
- 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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes