Fancy Crab-Filled Crown Tartlets
- Thaw: 40 minutes
- Prep: 20 minutes
- Serves: 36
Made With
-
(17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed View Product
Ingredients & Directions
- 1 can (6 ounces) lump crabmeat, drained
- 1 package (5.2 ounces) spreadable garlic & herb cheese, softened
- 1/4 cup drained diced jarred sun-dried tomatoes
- 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
- 1 bunch baby arugula
Heat the oven to 400°F. Stir the crabmeat, cheese and tomatoes, if desired, in a medium bowl. Cover and refrigerate until ready to fill the pastries.
Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10-inch square. Trim to make a 9-inch square. Cut the pastry into 9 (3-inch) squares. Cut each pastry square in half diagonally to make 2 triangles. Repeat with the remaining pastry sheet, making 36 triangles in all.
Fold the 2 bottom corners of each pastry triangle to the center and press to seal. Press the pastries into 36 (1 1/2-inch) mini muffin-pan cups, with the pointed end slightly higher on one side of the muffin-pan cup.
Bake the pastries for 15 minutes or until the pastries are golden brown. Using the back of a spoon, press down the centers of the hot pastries to form an indentation. Let the pastries cool in the pans on wire racks for 10 minutes.
Arrange about 3 leaves arugula in each pastry. Spoon about 1 teaspoon crabmeat mixture into each pastry. Serve immediately.