Peach and vanilla mascarpone mille-feuille

For the compote: peel and dice all the peaches. Place four in a pot with the schnapps, vanilla and sugar. Stew until the juice is well reduced, approximately 30 minutes. Remove from the heat. Peel and dice the two remaining peaches and fold through. Set aside to cool completely.

For the pastry: pierce all the puff pastry sheets with a fork. Preheat a sandwich press to 200 degrees (if using an oven, preheat to 200 degrees/gas 6). Place the pastry sheets in the sandwich press.

Cook until crisp, approximately 10 minutes, then dust with sugar and cook until it melts; remove and they’ll harden up. Leave to cool. If using an oven, place the pastry rectangles on a sheet pan, cover with grease-proof paper then place weights on them and cook until crisp. For the final five minutes of cooking, dust with icing sugar and remove the weight. Cook until the sugar melts.

Whip the cream, vanilla and mascarpone together until stiff. Lay out six pieces of puff pastry. Pipe cream around the edges then spoon some peach compote into the centre. Add another layer of puff pastry and repeat.

Now top with the final layer of puff pastry and finish by dusting them well with the remaining icing sugar.