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Shrimp Napoleons

1 package (17.3 ounces) frozen puff pastry, thawed
2 packages (3 ounces each) cream cheese, softened
1 tablespoon thinly sliced green onion
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
2-1/2 cups chopped cooked peeled shrimp
1/3 cup finely shredded carrot
4 bacon strips, cooked and crumbled

Line two baking sheets with parchment paper. Unfold one puff pastry
sheet on a lightly floured surface. Cut sheet into nine squares,
about 3 in. Cut each square in half, forming 18 rectangles. Place
on one prepared baking sheet. Repeat with remaining puff pastry. Bake

Printed from tasteofhome.com Jul 25, 2008

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Shrimp Napoleons cont.

at 425° for 12-15 minutes or until puffed and golden brown.
Remove to a wire rack to cool. In a small mixing bowl, beat the
cream cheese, onion, mustard and Worcestershire sauce until well
blended. Stir in the shrimp, carrot and bacon. To assemble, use a
fork to split each pastry in half horizontally. Spread a rounded
tablespoonful of cream cheese mixture over the bottom halves; replace
tops. Refrigerate until serving.

Yield: 3 dozen.