Shelly's Recipe

CRAB NAPOLEONS

Category: Seafood

1/2 (17 1/4 oz) pkg frozen puff pastry sheets (1 sheet)
1 (8 oz) pkg cream cheese, softened
1 tbsp milk and prepared horseradish
1/4 tsp pepper
1 (6 oz) can crabmeat, drained
4 green onions, sliced
1/2 cup sliced almonds
Paprika

Thaw pastry at room temperature for 30 minutes. Preheat oven to 400. Unfold pastry on a lightly floured surface. Cut into 3 strips along fold marks. Cut each strips into 6 rectangles. Place 2 inch apart on baking sheet. Bake 15 minutes or until golden. Remove from making sheet and cool on wire rack.

Stir cheese until smooth. Stir in next 4 ingredients. Split pastries into 2 layers, making 36 layers in all. Spread crab mixture on 18 bottom layers. Top with onions, almonds and top layers. Sprinkle with paprika.

NOTE: To prepare round napoleons, use a 2 inch round cookie cutter to cut pastry into 12 circles. Bake as directed. When cooled, split in half and remove soft dough from each piece and fill with crab mixture. Return top to each.