Shrimp and Bacon Napoleons2

By dmscott52

Ingredients

• 1 (17-1/4)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
• 2-1/2 cups (1 pound bag large) cooked, chopped shrimp
• 1/3 cup shredded carrot
• 1/3 cup crumbled crisp-cooked bacon, about 4 slices

Preparation

Step 1

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.