| 1 | Cut the butter into pieces. |
| 2 | In the bowl of a food processor, combine the flour, salt and butter and pulse until the mixture resembles coarse meal. |
| 3 | Add the sour cream and process until the dough just holds together. |
| 4 | Press into a disc, wrap and refrigerate at least 2 hours. |
| 5 | Flour the dough and roll out between 2 sheets of waxed paper to 1/8" thick, about an 11 x 11" square. |
| 6 | Transfer the dough to a baking sheet and prick all over with a fork. |
| 7 | Refrigerate 30 minutes. |
| 8 | Preheat the oven to 375°F. |
| 9 | Bake the dough until lightly browned, 15-20 minutes. |
| 10 | Let cool completely. |
| 11 | Trim pastry to an 8 x 8" square and cut it into eight 2 x 4" rectangles. |
| 12 | Beat the heavy cream with the sugar and vanilla until it holds firm peaks. |
| 13 | Put the whipped cream in a pastry bag fitted with a star tip and pipe half of it onto for of the rectangles. |
| 14 | Arrange the raspberries on top of the cream, then pipe a second layer of cream over the raspberries. |
| 15 | Top the cream with the remaining pastry rectangles, flat side up. |
| 16 | Cover and refrigerate until serving. |
| 17 | Before serving, dust each napoleon with powdered sugar. |
| 18 | Per serving: 522 calories, 5 g protein, 43 g fat, 168 g sodium, 32 g carbohydrate. |
