Title: Raspberry napoleon
 Categories: Desserts, Fruits, Kooknet, Cyberealm
      Yield: 4 Servings
 
      6 tb Cold Butter
    3/4 c  Flour
    1/4 ts Salt
    1/2 c  Sour Cream
      1 c  Heavy Cream
      2 tb Sugar
    1/2 ts Vanilla Extract
      1 c  Fresh Raspberries
      1 tb 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 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 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.