Monday, June 18, 2012


makes 9-10 pastries

2 puff pastry sheets (thawed)
4 oz of cream cheese (1/2 cup softened to room temperature)
1/4 lb fresh crab meat
1/4 cup ricotta cheese
1/4 cup diced scallion
1 egg yolk
3 slices of applewood smoked bacon
Pinch salt
Pinch pepper

To begin, thaw your frozen puff pastry dough by following the directions on the box. Preheat the oven to 400 degrees. Cook your bacon on low heat, letting it cook in its juices. Once it begins to brown on the edges, take them out of the pan and set off to the side. In a medium sized bowl, add the scallion, egg yolk, cream cheese, ricotta cheese, and crab meat. Mix together and set aside while you work with the puff pastry dough. Take your thawed puff pastry and lay it out on a lightly floured surface. Begin cutting the dough using a medium sized circular cookie cutter. Once you've cut through the dough, you should have enough for 9 or 10 little bites. Then place about 1-2 tbsp of the crab, cream cheese and ricotta mixture on one of the rounds. Place a second puff pastry on top of the mixture and press down lightly. Arrange the assembled puffs on a lightly greased cookie sheet, and place in the oven to bake for 15-17 minutes or until golden brown. Let cool slightly, serve and enjoy.

bacon recipe courtesy of: Teresa Vogelpohl, Ellicott City Food Examiner, June 13, 2012