Creamy and luxurious, these tender little turnovers will be the first to go at a party. Tangy goat cheese is the perfect foil for the rich, delicate crabmeat, and purchased puff pastry makes these sophisticated bites a snap to pull together.
4 oz. cream cheese, softened
4 oz. soft goat cheese, room temperature
2 tablespoons finely chopped fresh Italian parsley
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel
1/4 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups canned claw or lump crabmeat (8 oz.)
1 egg
1 tablespoon whipping cream or milk
1 (17.3-oz.) pkg. frozen puff pastry, thawed
1. Heat oven to 400°F. Combine cream cheese, goat cheese, parsley, lemon juice, lemon peel, salt and pepper in large bowl. Gently fold in crab.
2. Whisk egg and cream in small bowl.
3. On lightly floured surface, roll half of the puff pastry into 15x12-inch rectangle (keep other half refrigerated). Cut into 20 (3-inch) squares. Place scant 1 tablespoon filling in center of each square; brush edges lightly with egg mixture. Fold into a triangle, enclosing filling; crimp edges with fork.
4. Cut small steam vent in top of each turnover; brush tops lightly with egg mixture. Place on parchment paper-lined baking sheet. Repeat with remaining dough and filling. (Turnovers can be made to this point 1 month ahead. Freeze in single layer on baking sheet; store in freezer bags. Bake frozen, adding 3 to 4 minutes to baking time.)
5. Bake 15 to 20 minutes or until golden brown. Serve warm.
40 appetizers
PER APPETIZER: 100 calories, 6.5 g total fat (2 g saturated fat), 3.5 g protein, 6 g carbohydrate, 20 mg cholesterol, 100 mg sodium, 0 g fiber