Peach and Almond Milhojas

Directions

• 1

  Unroll the puff pastry and stretch with a rolling pin. Add a bit of flour to prevent it from sticking. Place the stretched dough over a metal baking dish.
• 2

  Cut the three layers of the dough with a sharp knife in the shape you want it. The 3 layers should be the same size. Use a fork to make several holes in the surface to make sure they don't arch, though I like it when it opens and gives me that milhojas effect.
• 3

  Bake the dough at 400°F for about 10 minutes or until browned. Let cool.
• 4

  Once the pastry is cool, you can begin to add the frosting and Chantilly cream in between each layer.
• 5

  To make sure the pastry is firm, place a dish on top and apply pressure so it doesn't crack and the pastry settles.
• 6

  Cover the cake with Chantilly cream and sprinkle with chopped almonds and peaches.