Napoleons

I'm not sure where I got this recipe. This is one that Mother never made. I made them a few times for my brother, Craig. He LOVED these. He could almost eat all 10 in one sitting. However, they are a little on the difficult side to complete.

Napoleons:

1 cup butter

1 1/2 cups all purpose flour

1/2 cup Dairy sour cream

3 tablespoons granulated sugar

1 tablespoon water

1 cup confectioner's sugar

1 tablespoon milk

1 square (1 oz.) semi-sweet chocolate, melted

1 box French Vanilla instant pudding, mixed according to directions. (Or chocolate fudge if you prefer.)

Cut butter into flour with pastry blender unitl completely mixed. (The dough will form a soft ball.) With a fork, stir in sour cream until thoroughly blended. Divide dough in half and wrap in foil. Chill at least 8 hours.  After dough has chilled, heat oven to 350. Roll 1/2 the pastry dough on a well floured cloth covered board into a rectangle 12 x 10 inches. Cut into 15 rectangles each 4 x 2 inches. Mix granualted sugar and water and brush on top of these rectangles. Bake on ungreased cookie sheet 15-18 minutes until lightly brown. Cool completely and repeat with other 1/2 of pastry dough. Mix confectioner's sugar and milk until smooth and spread on top of 10 rectangles. Stack 3 rectangles together with 1 tablespoon of pudding in between each rectangle. A frosted rectangle (with confectioner's sugar/milk mixture) should be on top.  Drizzle melted chocolate on top of frosting. Yields: 10 Napoleons.