Cooking Directions

• Heat the oven to 400°F.
• Unfold the pastry sheet on a lightly floured surface.  Cut the pastry sheet into 12 (2-inch) circles with a cutter.  Place the pastry circles onto a baking sheet.
• Bake for 15 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes.  Split each pastry into 2 layers, making 24 in all.
• Stir the cream cheese in a medium bowl until smooth.  Stir in the milk, horseradish, black pepper and crabmeat.
• Spread the crabmeat mixture on 12 bottom pastry layers. Top with the onions, almonds and top pastry layers.  Sprinkle with the paprika.

Ingredients

• 0.5 of a 17.3-ounce Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
• 1 package (8 ounces) cream cheese, softened
• 1 tablespoon milk
• 1 tablespoon prepared horseradish
• 0.25 teaspoon black pepper
• 1 can (about 6 ounces) refrigerated lump crabmeat, drained
• 4 green onion, sliced (about 1/2 cup)
• 0.5 cup sliced almonds
• 0.25 teaspoon paprika