Crab Appetizer Napoleons

Here's some tasty appetizers sure to impress your guests.  The crabmeat-cream cheese filling is flavored with a bit of horseradish...sliced green onions and almonds add both crunch and color.
  • thaw: 40 minutes
  • prep: 20 minutes
  • bake: 15 minutes
  • cool: 10 minutes
  • total: 20 minutes
  • Serves: 12

Recipe

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 black pepper
  • 1 can (about 6 ounces) refrigerated lump crabmeat, drained
  • 4 green onion, sliced (about 1/2 cup)
  • 1/2 cup sliced almonds
  • 1/4 teaspoon paprika

Directions

  1. Heat the oven to 400°F.

  2. 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.

  3. 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.

  4. Stir the cream cheese in a medium bowl until smooth.  Stir in the milk, horseradish, black pepper and crabmeat.

  5. Spread the crabmeat mixture on 12 bottom pastry layers. Top with the onions, almonds and top pastry layers.  Sprinkle with the paprika.

  6. 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.

Layered Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Puff Pastry can puff up to 8 times its original thickness. That means even a sheet rolled to a thin ¼-inch thickness will rise 2 inches.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

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