Preheat the oven to 180 °C. Cut each layer of dough into 8 squares. Line 8 muffin tins of 250 ml capacity with 3 dough squares each: brush each piece with melted butter so that they stick to each other, making sure that the corners of the dough are staggered.
Now mix almond kernels, cinnamon and half of the sugar. Spread evenly on the bottoms of the pans and cover with 3 more squares, brushed with butter. Then bake for 10-15 minutes.
In the meantime, melt the remaining sugar in the orange juice. Allow juice to boil, reduce heat and simmer to a syrup.
Halve the peaches, cut into thin slices and add to the syrup form. Boil for 2-3 minutes. Remove with a slotted spoon. Shape the peaches into the pastry cases, dust with powdered sugar and serve with vanilla ice cream or whipped cream.
Note: You can remove the peel from the peaches or use canned peaches.