- 1 sheet Pepperidge Farm® Puff Pastry
- 1 (8 ounce) package cream cheese, softened
- 1 tablespoon milk
- 1 tablespoon prepared horseradish
- 1/4 teaspoon ground black pepper
- 1 (6 ounce) can refrigerated pasteurized crabmeat, drained
- 4 green onions, sliced
- 1/2 cup sliced almonds
- Paprika
- Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400 degrees F.
- Unfold pastry sheet on lightly floured surface. Cut into 12 rounds, using 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. Makes 12 Napoleons.