A delicious dessert, well suited to summer months when berries are in season. Raspberry Napoleon is a spectacular dessert for any occasion. Buy only the freshest, locally grown berries for maximum flavor.
- 6 Tablespoons cold butter
- 3/4 Cup flour
- 1/4 teaspoon salt
- 1/2 Cup sour cream
- 1 Cup heavy cream
- 2 Tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1 Cup fresh raspberries
- 1 Tablespoons 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-inch square.
- Transfer the dough to a baking sheet and prick all over with a fork. Refrigerate 30 minutes.
- Preheat the oven to 375 degrees F. Bake the dough until lightly browned, 15 to 20 minutes. Let cool completely.
- Trim pastry to an 8 x 8-inch square and cut it into eight 2 x 4-inch 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 four 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.
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