Fancy Crab-Filled Crown Tartlets
4
1
Four distinctive ingredients come together easily to make these cheesy bite-sized appetizers. Sun-dried tomatoes add unexpected flavor and a sophisticated touch.
serves
36
people
Ingredients
cost per recipe: $11.90
The price is determined by the national average.
-
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
How to Make It
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.
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.
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Arrange about 3 leaves arugula in each pastry. Spoon about 1 teaspoon crabmeat mixture into each pastry. Serve immediately.
Ratings & Reviews
-
Annabel
November 9, 2012
great and easy
I made the stuffing mixture a couple days ahead and saved it in the fridge. Then used an inexpensive cresant roll package to make and bake the pastry right before company was due. Then stuffed the rolls and served. They loved them! YAY!
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Made with
Pepperidge Farm® Puff Pastry Sheets
-
calories
69
-
calories-fat
44
-
fat-total
4.9g
-
saturated-fat
2.6g
-
transfat
0g
-
sugars
0.54g
-
vitamin-a
4
-
vitamin-c
0.7mg
-
calcium
12mg
-
iron
0.31mg
-
potassium
36mg
-
cholesterol
7mg
-
sodium
88mg
-
carbohydrate-total
5.2g
-
dietary-fiber
0.4g
-
protein
1.5g
-
fat-total-dv
6%DV
-
sat-fat-dv
13%DV
-
vitamin-a-dv
0%DV
-
vitamin-c-dv
1%DV
-
calcium-dv
1%DV
-
iron-dv
2%DV
-
cholesterol-dv
2%DV
-
carbohydrate-total-dv
2%DV
-
potassium-dv
1%DV
-
fiber-dv
1%DV
-
added-sugars
0.33g
-
vitamin-d
0mg
-
vitamin-e
0.06mg
-
vitamin-k
3.6mg
-
thiamine
0.003mg
-
riboflavin
11.929mg
-
niacin
0.122mg
-
vitamin-b6
0.006mg
-
folate
5mg
-
vitamin-b12
0.11mg
-
biotin
0mg
-
pantothenic-acid
0.04mg
-
phosphorus
17mg
-
iodine
0mg
-
magnesium
7mg
-
zinc
0.196mg
-
selenium
1.4mg
-
copper
0.031mg
-
manganese
0.009mg
-
chromium
0mg
-
molybdenum
0mg
-
chloride
0mg
-
choline
0mg
-
sodium-dv
88mg
-
added-sugars-dv
1%DV
-
vitamin-d-dv
0%DV
-
vitamin-e-dv
0%DV
-
vitamin-k-dv
3%DV
-
thiamin-dv
0%DV
-
riboflavin-dv
0%DV
-
niacin-dv
1%DV
-
vitamin-b6-dv
0%DV
-
folate-dv
1%DV
-
vitamin-b12-dv
5%DV
-
biotin-dv
0%DV
-
pantothenic-acid-dv
1%DV
-
phosphorus-dv
1%DV
-
iodine-dv
0%DV
-
magnesium-dv
2%DV
-
zinc-dv
2%DV
-
selenium-dv
3%DV
-
copper-dv
3%DV
-
manganese-dv
0%DV
-
chromium-dv
0%DV
-
molybdenum-dv
0%DV
-
chloride-dv
0%DV
-
choline-dv
0%DV
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.