Ingredients
1/2 package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 package cream cheese
1 tbsp. milk
1 tbsp. prepared horseradish
1/4 tsp. ground black pepper
1 can refrigerated pasteurized crabmeat
4 green onions
1/2 c. sliced almonds
paprika
Preparation
Step 1Heat the oven to 400 degrees F.Step 2Unfold 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.Step 3Bake 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.Step 4Stir the cream cheese in a medium bowl until smooth. Stir in the milk, horseradish, black pepper and crabmeat.Step 5Spread the crabmeat mixture on 12 bottom pastry layers. Top with the onions, almonds and top pastry layers. Sprinkle with the paprika.Step 6Tip: To soften the cream cheese, remove from the wrapper. Place the cheese onto a microwaveable plate. Microwave on HIGH for 15 seconds or until softened.
