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.
Ingredients
0.5 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
0.25 teaspoon black pepper
1 can (about 6 ounces) refrigerated lump crabmeat, drained
4 green onion, sliced (about 1/2 cup)
0.5 cup sliced almonds
0.25 teaspoon paprika
1 package (8 ounces) cream cheese, softened
1 tablespoon milk
1 tablespoon prepared horseradish
0.25 teaspoon black pepper
1 can (about 6 ounces) refrigerated lump crabmeat, drained
4 green onion, sliced (about 1/2 cup)
0.5 cup sliced almonds
0.25 teaspoon paprika
Instructions
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.
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.
Crab Appetizer Napoleons
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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.
Instructions
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.
Ingredients
0.5 of a 17.3-ounce Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed1 package (8 ounces) cream cheese, softened1 tablespoon milk1 tablespoon prepared horseradish0.25 teaspoon black pepper1 can (about 6 ounces) refrigerated lump crabmeat, drained4 green onion, sliced (about 1/2 cup)0.5 cup sliced almonds0.25 teaspoon paprika
