---------- Recipe via Meal-Master (tm) v8.02
 
       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=F8F. 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
 
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