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  1. -- Recipe via Meal-Master (tm) v8.02

  2. Title: Raspberry Napoleon

  3. Categories: Desserts, Fruit

  4. Yield: 4 servings

  5. 6 tb Cold Butter

  6. 2 tb Sugar

  7. 3/4 c Flour

  8. 1/2 ts Vanilla Extract

  9. 1/4 ts Salt

  10. 1 c Fresh Raspberries

  11. 1/2 c Sour Cream

  12. 1 tb Powdered Sugar

  13. 1 c Heavy Cream Cut the butter into pieces. In the bowl of a food processor, combine the

  14. flour, salt and butter and pulse until the mixture resembles coarse meal.

  15. Add the sour cream and process until the dough just holds together. Press

  16. into a disc, wrap and refrigerate at least 2 hours. Flour the dough and 2 sheets of waxed paper to

  17. 1/8 thick, about an

  18. 11 x 11 square. Transfer the dough to a baking sheet and prick all over with a

  19. 30 minutes. Preheat the oven to

  20. 8F. Bake the dough

  21. until lightly browned, 15-20 minutes. Let cool completely. Trim pastry to

  22. 8 x 8 square and cut it into eight

  23. 2 x 4 rectangles.

  24. Beat the heavy cream with the sugar and vanilla until it holds firm peaks.

  25. Put the whipped cream in a pastry bag fitted with a star tip and pipe half

  26. of it onto for of the rectangles. Arrange the raspberries on top of the

  27. cream, then pipe a second layer of cream over the raspberries. Top the

  28. cream with the remaining pastry rectangles, flat side up. Cover and refrigerate until serving. Before serving, dust each Napoleon with powdered

  29. sugar.

  30. 522 calories,

  31. 5 g protein,

  32. 43 g fat,

  33. 168 g sodium,

  34. carbohydrate.

  35. Source: Unknown TYped by Katherine Smith Kook-Net: The Shadow Zone IV Stinson Beach, CA --

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