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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 36 |
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Flaky and tender frozen puff pastry serves as the bread for these cold shrimp sandwiches. Bake the pastry and prepare the filling a day ahead, assemble before guests arrive. Mary Lou Wayman, Salt Lake City, Utah Ingredients:
1 package (17.3 ounces) frozen puff pastry, thawed |
2 packages (3 ounces each) cream cheese, softened |
1 tablespoon thinly sliced green onion |
1 tablespoon dijon mustard |
1 teaspoon worcestershire sauce |
2-1/2 cups chopped cooked peeled shrimp |
1/3 cup finely shredded carrot |
4 bacon strips, cooked and crumbled |
Directions:
1. Line two baking sheets with parchment paper. Unfold one puff pastry sheet on a lightly floured surface. Cut sheet into nine squares, about 3 in. Cut each square in half, forming 18 rectangles.
2. Place on one prepared baking sheet. Repeat with remaining puff pastry. Bake at 425° for 12-15 minutes or until puffed and golden brown. Remove to a wire rack to cool.
3. In a small bowl, beat the cream cheese, onion, mustard and Worcestershire sauce until well blended. Stir in the shrimp, carrot and bacon.
4. To assemble, use a fork to split each pastry in half horizontally. Spread a rounded tablespoonful of cream cheese mixture over the bottom halves; replace tops. Refrigerate until serving. Yield: 3 dozen.
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