Shrimp Napoleons

Shrimp Napoleons

1 package (17.3 ounce.s) frozen puff pastry, thawed
2 package.s (3 ounce.s) 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, formatting 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 mixing bowl, beat the cream cheese, onion, mustard and
Worcestershire sauce until well blended. Stir in the shrimp, carrot and

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.