Countertop Napoleons

2 sheets frozen puff pastry, thawed according to package directions (each 17.3-ounce package contains 2 sheets)

1 cup heavy cream

½ cup sour cream

2 tablespoons orange marmalade

1 tablespoon honey

12 ounces fresh raspberries

Powdered sugar

Heat a panini press or countertop grill.Cut each sheet of puff pastry into 9, 3-by-3-inch squares.Working in batches according to how many squares will fit on your press at once, cook the pastry squares with the cover set gently down on them until lightly browned and cooked through, about 3 to 4 minutes. As each batch cooks, transfer the squares to a plate to cool, then set aside.To make the filling, in a large bowl use an electric mixer to whip the heavy cream until stiff peaks form. Fold in the sour cream, orange marmalade and honey.To assemble the napoleons, spread a layer of the whipped cream over 6 of the pastry squares. Top each with a few of the berries, then another square of pastry. Repeat with another layer of whipped cream, fruit and a third pastry square. Finish the napoleons with a final layer of cream, then fruit. Dust with powdered sugar.Serves six.@Recipe nutrition:Nutrition values per serving: 287 calories, 22 g fat (13 g saturated), 22 g carbohydrates, 0 fiber, 3 g protein, 68 mg cholesterol 92 mg sodium.