Shrimp Napoleons

Name: Shrimp Napoleons
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3 dozen.
Ingredients: 1 package (17.3 ounces) frozen puff pastry, thawed; 6 ounces 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

Flaky and tender frozen puff pastry serves as the bread for these cold shrimp sandwiches. Bake the pastry and prepare the filling a day ahead, and assemble before guests arrive. —Mary Lou Wayman, Salt Lake City, Utah

Ingredients

1 package (17.3 ounces) frozen puff pastry, thawed
6 ounces 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

Directions

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 at 425° for 12-15 minutes or until puffed and golden brown. Remove to a wire rack to cool.
In a small 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.