Crab Appetizer Napoleons
- 1 sheet pepperidge farm puff pastry
- 1 8 oz package cream cheese softened
- 1 tbsp milk
- 1 tbsp prepared horseradish
- 1/4 tsp black pepper
- 1 6oz can refrigerated pasteurized crabmeat; drained
- 4 green onions; sliced
- 1/2 cup sliced almonds
Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400 degrees
Unfold pastry sheet on lightly floured surface. Cut into 12 rounds, using a 2 inch cookie cutter. Place 2 inches apart on baking sheet. Bake 15 minutes or until golden. Remove from baking sheet and cool on wire rack.
Stir cream cheese until smooth. Stir in milk, horseradish, pepper and crabmeat.
Split pastries into 2 layers, making 24 layers in all. Spread crabmeat mixture on 12 bottom layers. Top with onions, almonds and top layers. Sprinkle with paprika.