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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 375 degrees F. 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