½ of a 17 ¼ oz. package frozen puff pastry(1 sheet)
½ of and 8 oz. container soft-style cream cheese
2 T. sliced green onions
2 T. finely chopped green pepper
2 T. finely chopped pitted ripe olives
1 6 oz. can crabmeat, drained, flaked, and cartilage
removed
Thaw the folded pastry sheet at room temperature for 20
minutes, unfold on a floured surface.
Roll out to a 10 ½ inch square, trim edges. Cut into 36 squares.
Place the squares on an ungreased baking sheet. Bake in a 425 degree oven for 10-12 minutes
or till golden. Cool. Place puffs in freezer containers. Seal, label and freeze for up to 2 months.
For filling: combine cream cheese, green onion, green
pepper, and olives. Stir in
crabmeat. Cover, chill up to 24 hours.
To serve:
thaw puffs at room
temperature. Split each square in half
horizontally. Spoon a slightly rounded
teaspoon of filling onto the bottom of each square. Replace tops. Cover and
chill up to 3 hours. Makes 36.