Crab Napoleons
CRAB NAPOLEONS
1/2 of a 17.3-ounce pkg Puff Pastry sheets (1 sheet), thawed
1 package (8 ounces) cream cheese, softened (room temperature)
1 Tblsp milk
1 Tblsp prepared horseradish
1/4 tsp ground black pepper
1 can (about 6 ounces), drained crab meat
4 green onions, sliced (about 1/2 cup)
1/2 cup sliced almonds
Paprika
Heat the panggangan to 400 degrees 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 & 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 & crabmeat.
Spread the crabmeat mixture on 12 bottom pastry layers. Top with the onions, almonds & top pastry layers. Sprinkle with the paprika.
Makes 12 servings.
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