Recipe of the Week: Crab Appetizer Napoleons

I've been doing a lot of desserts lately, so I decided to post an appetizer for this week's recipe. This crab appetizer comes from Pepperidge Farm, and as you can see it looks very colorful on a party platter. This a great recipe for a summer party, a wedding, a shower, or for just snacking around the house.

1/2 pkg. Puff Pastry Sheets (1 sheet)

1 pkg. (8 oz.) cream cheese, softened

1 tbsp. milk

1 tbsp. prepared horseradish

1/4 tsp. ground black pepper

1 can (about 6 oz.) refrigerated pasteurized crabmeat, drained

4 green onions, sliced

1/2 cup sliced almond Paprika

Directions:

THAW pastry sheet at room temperature 30 min.

Preheat oven to 400°F.

UNFOLD pastry sheet on lightly floured surface.

Cut into 12 rounds, using 2" cookie cutter. Place 2" apart on baking sheet. Bake 15 min. 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.