Crab Appetizer Napoleons


Package of Pepperidge Farm Puff Pastry. Thawed

8 ounces cream cheese, softened

1 tablespoon milk

1 tablespoon prepared horseradish

1/4-1/3 teaspoon freshly ground black pepper

8 ounces fresh crabmeat, drained

4 scallions, sliced and then diced

½ cup sliced almonds, toasted


  1. Heat oven to 400 degrees.
  2. Unfold pastry sheet (do not allow to soften too much; otherwise, dough will stick together and be a mess), on a lightly floured surface. Cut pastry sheet into 12 (2-inch circles with cutter. Place on a parchment covered baking sheet.
  3. Bake for 15 minutes or until pastry is golden brown. Remove from baking sheet and allow to cool on a wire rack for 10 minutes. Split each pastry into 2 layers. Making 24 in all.
  4. Place cream cheese in bowl of electric mixer fitted with flat paddle. Beat until smooth. Stir in milk, horseradish, black pepper and crab.
  5. Spread mixture on 12 bottom pastry layers. Pop bottoms with filling back into oven and cook until just heated through – about 2 minutes. Top with onions, almonds and top with pastry top. Sprinkle with a little paprika.


Baking sheet covered with parchment paper Pastry knife

Bread knife Teaspoon

Measuring spoons small baking sheet for nuts

Electric mixer with flat paddle