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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Ingredients:
1 sheet pepperidge farm puff pastry, thawed |
1 8-ounce package(s) cream cheese, softened |
1 tablespoon(s) milk |
1 tablespoon(s) prepared horseradish |
1/4 teaspoon(s) ground black pepper |
1 can(s) (about 6 ounces) refrigerated pasteurized crabmeat, drained |
4 green onions, sliced (about 1/2 cup) |
1/2 cup(s) sliced almonds |
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.
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