Nectarine Puff Pastry Triple- Layer Dessert

Table of Contents: DESSERTS (NON-FROZEN)


For me, timing is the most difficult part of this heavenly dessert.  Therefore, I will attempt to give instructions for easy success.  Just be aware that this dessert is best when served after the 1 hour chilling time.   It will probably not stay crisp more than 4 hours in the refrigerator, although it still tastes marvelous!


To get the most volume when whipping cream, have the cream stored in the coldest part of the refrigerator and keep it refrigerated until just before using.    Briefly chill the electric mixer bowl and the beaters in the freezer just prior to beating the heavy cream.


1-cup heavy whipping cream

6 T. confectioners’ sugar, divided

2 oz. cream cheese, softened

2 T. sour cream

4 large nectarines

Few drops lemon juice

1 sheet of frozen puff pastry (not pie pastry), thawed overnight in the refrigerator

(I use Pepperidge Farm brand)

Smucker’s Blueberry Syrup





Whip 1 cup of the heavy whipping cream according to the directions above and sweeten with 2 T. of the confectioners’ sugar; then refrigerate.


In an electric mixer bowl, beat the softened cream cheese with the remaining 4 T. confectioners’ sugar and the sour cream until well blended.  Remove the whipped cream from the refrigerator and gently fold it into the cream cheese mixture to blend.  Refrigerate until beginning to assemble the dessert.


Preheat the oven to 400 degrees.  Prepare a large baking pan with spray-oil.


Dust a large cutting board and a rolling pin with plain flour.  Unfold the thawed puff pastry sheet; then roll it out to a larger, thinner size, but keep the original shape.   Identify the 2 lines where the pastry sheet was folded and cut the sheet along those lines into 3 strips.  Bake the 3 strips on the prepared pan in the preheated oven for about 15 minutes or until the strips are puffed-up and golden brown.  Remove the pan from the oven and remove the 3 puffed pastry strips onto a wire rack to completely cool.


Peel the nectarines; then slice into a small bowl.  Sprinkle with 2 or 3 drops of lemon juice to prevent fruit from turning brown; then stir in 1 T. granulated sugar until dissolved.



When strips are completely cool, select a long serrated knife and run it under running cold water and slightly shake off excess water.  Horizontally, cut each puff pastry strip into 2 halves to make 6 half strips.   Like a cake, very lightly frost the top part of 2 of the strips with the cream filling; then set aside.


Spread the inside of both of the bottom strips of puff pastry with ÂĽ of the remaining cream filling.  Place one fourth of the sliced nectarines on the inside cream filling; then repeat the layer.  Finally, place a frosted puff pastry strip on top and drizzle with blueberry syrup.  Refrigerate the dessert for 1 hour before cutting to serve.


To cut into serving sizes, use the serrated knife dipped into cold water to slice smoothly.


Any remaining portion of the dessert should be immediately covered, and refrigerated.   Puff pastry picks up moisture quickly, and becomes less crisp.




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