1cupBlack Creek® Cheddar with Parmesan Notes, shredded or grated
12ouncescrab meat
2,9 inch sheets of frozen puff pastry sheets, thawed
egg wash for puffs
Instructions
Preheat oven to 350 degrees.
Heat about 2 tablespoon of olive oil (or butter) over medium heat.
Add spinach and cook just until spinach wilts. About 2 minutes.
Transfer to mixing bowl.
Add cream cheese, 1 cup of shredded Black Creek® Cheddar, and crab meat. Stir to combine.
Spray a small casserole dish with cooking spray and spoon mixture into the dish.
Bake for 15-20 minutes.
Allow to cool slightly and get ready to to stuff pastry puffs. Follow the steps for the pastry puffs below.
Directions for Pastry Puffs
Preheat over to 400 degrees.
Have egg wash ready and place to the side.
Unfold sheet of pastry on lightly floured surface. Roll gently to remove creases.
Cut the pastry sheet into even squares that will comfortably fit into your pan. (I used a 3 x 4 for muffin pan. There are many different sizes).
Line muffin pan with pastry squares and press center to the bottom. Allow the corners to drape sides.
Spoon hot crab dip (about a heaping tablespoon) in the center of the flattened pastry square. Do this for each pastry sheet.
For each pastry sheet: brush draped corners, then bring together two points of pastry square across from each other. Then do the same for the remaining two points. (Similar to wontons).
Bake for about 20 minutes or until golden brown.
Allow pastry puffs to cool for about 3-5 minutes.
Serve and enjoy!
Notes
You can use any type of cheese you like. The cheese I used for this recipe is amazing!