Fancy Crab-Filled Crown Tartlets

Four distinctive ingredients come together easily to make these cheesy bite-sized appetizers.  Sun-dried tomatoes add unexpected flavor and a sophisticated touch.
  • thaw: 40 minutes
  • prep: 20 minutes
  • bake: 15 minutes
  • cool: 10 minutes
  • total: 20 minutes
  • Serves: 36

Recipe

Ingredients

  • 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

Directions

  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. 

  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.

  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.

  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.

  5. Arrange about 3 leaves arugula in each pastry.  Spoon about 1 teaspoon crabmeat mixture into each pastry.  Serve immediately.

Tartlets Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

Make sure the edges of your Puff Pastry are cut - a folded edge will not rise and puff.

Place Puff Pastry in the muffin pan cups before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it.

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