Crab Napoleons

 

Ingredients:

1/2 pkg. frozen Puff Pastry Sheets (1 sheet)

1 pkg. (8 oz.) cream cheese, softened*

1 tbsp. milk

1 tbsp. prepared horseradish

1/4 tsp. pepper

1 can (about 6 oz.) refrigerated pasteurized crabmeat, drained

4 green onions, sliced

1/2 cup sliced almonds

Paprika

Directions:

THAW pastry sheet at room temperature 30 min. Preheat oven to 400°F.

UNFOLD pastry sheet on lightly floured surface. Cut into 12 rounds, using 2" cookie cutter. Place 2" apart on baking sheet. Bake 15 min. or until golden. Remove from baking sheet and cool on wire rack.

STIR cream cheese until smooth. Stir in milk, horseradish, pepper and crabmeat.

SPLIT pastries into 2 layers, making 24 layers in all. Spread crabmeat mixture on 12 bottom layers. Top with onions, almonds and top layers. Sprinkle with paprika. Makes 12 Napoleons.

TIP: *To soften cream cheese, remove from wrapper. On microwave-safe plate, microwave on HIGH 15 seconds.

    Thaw Time: 30 minutes            Bake Time: 15 minutes
    Prep Time: 15 minutes              Serves: 6