Sherley's Crab Puffs

Note: 1 serving = 2 puffs 1/2 sheet makes 8

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 375° and grease a pan for the pastries (can be with butter, oil, or cooking spray)

Step 2

1 oz at a time, mix together crab meat and cream cheese until filling is creamy

Step 3

Add worcestershire sauce in filling and season to taste preference (I prefer to add parsley).

Step 4

Set filling aside and prepare the egg wash

Step 5

Whisk together the egg and the other tbsp of water.

Step 6

Set egg wash aside and prepare crust

Step 7

Take 1 puff pastry sheet and divide the sheet into 16 rectangles. Do this by first cutting the sheet width wise to get two halfs. Then make 7 length wise cuts to get eight pieces for one half. Do the same to the other half

Step 8

For one of the pastry pieces, take 1 oz of the filling and scoop it into the center.

Step 9

Using the egg wash from step 5, dip a spoon into it and trace the edge of pastry that surrounds the filling. Fold the rectangle in half width wise.

Step 10

Press down on the outer rim of the pastry to make sure that the it is sealed.

Step 11

Repeat steps 8-10 until you have 16 pastries

Step 12

Lightly brush the top of the pastries with the eggs wash and put them in the greased pan from step 1.

Step 13

Put the pastries in the oven to bake for about 15 minutes, or until they are golden brown. All may not fit in one pan, so you may have to do it in batches