Crab Appetizer Napoleons
Thaw Time: 40 minutes
Bake Time: 15 minutes
Prep Time: 20 minutes
Cool Time: 10 minutes
Makes: 12
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Ingredients
1/2 of a 17.3-ounce Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 package (8 ounces) cream cheese, softened
1 tablespoon milk
1 tablespoon prepared horseradish
1/4 teaspoon ground black pepper
1 can (about 6 ounces) refrigerated pasteurized crabmeat, drained
4 green onions, sliced (about 1/2 cup)
1/2 cup sliced almond
Paprika
Directions
Heat the oven to 400°F.
Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into
12
(2-inch) circles with a cutter. Place the pastry circles onto a baking sheet.
Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Split
each
pastry into
2
layers, making
24
in all.
Stir the cream cheese in a medium bowl until smooth. Stir in the milk, horseradish, black pepper and crabmeat.
Spread the crabmeat mixture on
12
bottom pastry layers. Top with the onions, almonds and top pastry layers. Sprinkle with the paprika.
Tip
:
To soften the cream cheese, remove from the wrapper. Place the cheese onto a microwaveable plate. Microwave on HIGH for 15 seconds or until softened.
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APPETIZERS
This recipe has been
rated by 11 members.
"Sorry, but this one just didn't do it for me. It's a great concept and the presentati
on is beautiful. The filling was very bland and ordinary
...
More >
."
"I make it without the almonds and it is excellent! Simple and elegant."
"I cut the pastry dough into small squares so it would go further and more people wou
ld get to taste it. It is an excellent appetizer
...
More >
."
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