Buttery, flaky, puff pastry filled with crab, pancetta and Gruyère cheese makes an elegant appetizer. Their heart-shape makes them perfect for Valentine’s Day!
Prep Time: 30 mins • Cook Time: 15 mins • Makes: 3 dozen
INGREDIENTS
- 1 large egg, lightly beaten
- 1 tablespoon mayonnaise
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
- 1 teaspoon Dijon mustard
- 1/2 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon prepared horseradish
- 1/4 teaspoon Worcestershire sauce
- 1 can (6 ounces) lump crabmeat, drained
- 4 ounces sliced pancetta, chopped
- 1 package (17.3 ounces) frozen puff pastry, thawed
- 1/2 cup shredded Gruyère or Swiss cheese
DIRECTIONS
- Preheat oven to 400°F. In a small bowl, combine the first 8 ingredients; fold in crab.
- In a small skillet, cook pancetta over medium heat until partially cooked but not crisp; drain on paper towels.
- Unfold 1 sheet of puff pastry. Spread half the crab mixture to within 1/2 in. of edges. Sprinkle with half the pancetta and half the cheese.
- Roll up the left and right sides toward the center, jelly-roll style, until rolls meet in the middle. Repeat with remaining pastry and ingredients. Refrigerate until firm enough to slice, about 30 minutes.
- Cut each roll crosswise into 1/2-inch slices. Place 2 inches apart on parchment-lined baking sheets. Bake until golden and crisp, 15-20 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.
Please follow and like us:
