½ pkg. Frozen puff pastry (one sheet)
1 pkg. (8oz) cream cheese, softened
1T. milk
1T. horseradish
¼ t. pepper
1 can (about 6 oz) refrigerated pasteurized
crabmeat, drained
4 green onions, sliced
½ c. sliced almonds
paprika
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 2”
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 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.