Crab Napoleons

Source: Pepperidge Farms

1/2 package Pepperidge Farm Frozen Puff Pastry Sheets (1 sheet)
1 package (8 ounces) Cream Cheese, softened (see NOTE)
1 Tablespoon Milk
1 Tablespoon Prepared Horseradish
1/4 Teaspoon Pepper
1 Can (about 6 ounces) refrigerated pasteurized Crabmeat, drained
4 Green Onions, sliced
1/2 Cup Sliced Almonds
Paprika

Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400-degrees F.

Unfold pastry sheet on lightly floured surface. Cut into 12 rounds, using a 2-inch cookie cutter. Place 2 inches apart on baking sheet. Bake 15 minutes or until golden. Remove from baking sheet and cool on wire rack. Stir cream cheese until smooth. Stir in milk, horseradish, pepper and crabmeat. Split pastries into 2 layers, making 24 layers in all. Spread crabmeat mixture on 12 bottom layers. Top with onions, almonds and top pastry layers. Sprinkle with paprika. Makes 12 Napoleons.