Yield: 4 servings
|6 tablespoons||Cold Butter|
|½ cup||Sour Cream|
|1 cup||Heavy Cream|
|½ teaspoon||Vanilla Extract|
|1 cup||Fresh Raspberries|
|1 tablespoon||Powdered Sugar|
Cut the butter into pieces. In the bowl of a food processor, combine the flour, salt and butter and pulse until the mixture resembles coarse meal. Add the sour cream and process until the dough just holds together. Press into a disc, wrap and refrigerate at least 2 hours. Flour the dough and roll out between 2 sheets of waxed paper to ⅛" thick, about an 11 x 11" square. Transfer the dough to a baking sheet and prick all over with a fork. Refrigerate 30 minutes.
Preheat the oven to 375øF. Bake the dough until lightly browned, 15-20 minutes. Let cool completely. Trim pastry to an 8 x 8" square and cut it into eight 2 x 4" rectangles.
Beat the heavy cream with the sugar and vanilla until it holds firm peaks. Put the whipped cream in a pastry bag fitted with a star tip and pipe half of it onto for of the rectangles. Arrange the raspberries on top of the cream, then pipe a second layer of cream over the raspberries. Top the cream with the remaining pastry rectangles, flat side up. Cover and refrigerate until serving. Before serving, dust each Napoleon with powdered sugar.
Per Serving: 522 calories, 5 g protein, 43 g fat, 168 g sodium, 32 g carbohydrate.
Source: Unknown TYped by Katherine Smith Kook-Net: The Shadow Zone IV ~ Stinson Beach, CA