Title: Raspberry Napoleon
Categories: Desserts, Fruit
Yield: 4 servings
6 tb Cold Butter 2 tb Sugar
3/4 c Flour 1/2 ts Vanilla Extract
1/4 ts Salt 1 c Fresh Raspberries
1/2 c Sour Cream 1 tb Powdered Sugar
1 c Heavy Cream
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 1/8" 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 375 F. Bake the dough
until lightly browned, 15-20 minutes. Let cool completely. Trim pastry to
an 8x8" square and cut it into eight 2x4" 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
