Shrimp and Bacon Napoleons2

Shrimp and Bacon Napoleons2

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  • Prep Time


  • Total Time


  • Servings



  • 1

    (17-¼)oz. package frozen puff pastry sheet- 2 sheets

  • 2

    (3) oz. packages cream cheese, softened

  • 1

    T. white wine Worcestershire sauce

  • 1

    T. thinly sliced green onions or snipped chives

  • 2-½

    cups (1 pound bag large) cooked, chopped shrimp

  • cup shredded carrot

  • cup crumbled crisp-cooked bacon, about 4 slices


Preheat oven to 425 degrees. Line 2 large baking sheets with parchment paper. Unfold one sheet of puff pastry on a lightly floured surface. Using a pastry wheel or sharp knife, cut sheet into nine squares (about 3x3 inches each); cut each square in half to make a total of 18 rectangles. Place rectangles about 1 inch apart on prepared baking sheets. Bake in preheated oven for 12 to 15 minutes until golden. Carefully remove from baking sheet; cool or a wire rack. Repeat with remaining sheet of puff pastry. **Can make puff pastry a day ahead. For filling: combine cream cheese, mustard, Worcestershire sauce, and green onion or chives. Fold in cooked shrimp, carrot and bacon. To assemble, use tines of a fork to separate each pastry in half horizontally. Spread a rounded tablespoon of filling on the bottom portion of each pastry; replace top layer. Serve.


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