Use your favorite recipe for "puff pastry pie shells". After baked, sprinkle with cinnamon & sugar.

Filling: Slice 8 large peaches, sprinkle with cinnamon & sugar, set aside. Boil 1 c. water with about 2 ½ Tbsp. cornstarch (should have "gravy" consistency). Add 2 small packages of Peach Jello, set aside to cool. Toast sliced almonds. Sprinkle with cinnamon & sugar, & mix in a pat of butter. Bake almond mixture at 400° until crisp & caramelized. Combine the jello mixture & sliced peaches; use to fill your puff pastries. Garnish with fresh fruit, & cover with caramelized almonds.