I have been reading a lot of my friends and fellow food bloggers complaining about their lack of warm spring time weather. While I can be sympathetic to their cold weather woes, I would like to state: Be careful what you wish for, my friends.
I reside in Florida, and I have my whole life. Sure, it is the sunshine state. It’s so fantastic to have warm weather most of the year (said dripping with sarcasm). Yadda-yadda. From northerners to vacationers, or people who use to live here, I have heard all about how lucky I am to live here. (I am looking at you Ben and Karrie). Well, let me tell you, that it isn’t all rainbows, butterflies and terrific tans up in here. Especially when your air conditioning unit decides it wants to go on the fritz. When that happens, there is no place to go to find comfort. You are consumed with humid, stale, suffocating, hot air. It set most people off, and on to the verge of angry rage. There is no productive working, talking or moving. Your brain is fully focused on coming up with ideas of how you can possibly shrink yourself, so you can fit in the freezer.
This happened to Boy and I recently. And, oh my God, I have never been more miserable. While I was contemplating sleeping in my car, with it running, parked out in the street (for the love of all things with air conditioning) I realized I had, luckily, already baked up these beauties – Crab Rangoon Mini Pastry Puffs. These saved the day. And my sanity. Because, if you are going to be absolutely wretched, at least eat something delicious while you are soaking in your sorrows.
These are inspired by traditional crab rangoons, with a No Spoon twist. Flaky, buttery puff pastry stuffed with a creamy, cheesy, savory crab Rangoon-esque mix. I made them mini because, mini is très chic. That, and you can devour more of them without the added guilt, or at least this is my train of thought. These puffs are highly addictive and marvelously delicious. These crab rangoon puffs are perfect for your next party, a weekend snack while lounging, or you can be like me, and eat a plate full of these flaky mini bad boys for dinner. #CoolLikeThat. Regardless of when and how you eat these, you absolutely must give them a try!
- The crab Rangoon mix makes more than you will need. However, it makes a delicious dip. Scoop it into a small baking dish or individual ramekins, sprinkle with a little panko, and bake at 350 degrees F. until warm and melted throughout. (baking time will vary depending on dish size)
- You can get make more puffs than I did if you collect all of the scrap puff pastry, roll it into a ball, then roll it out and cut more circles. I didn’t do this because I was in a hurry, and thankfully my brain had ESP and knew my air unit was about to blow.
- These can be prepared in advance a few ways. You can make just the filling in advance, or you can fill and assemble the puff pastries and store them in the refrigerator until ready to use. I have included notes for this in the recipe.
I know you are going to love these! So be kind to your belly and whip up a batch of these Crab Rangoon Pastry Puff. Oh, and while you are at it, be thankful for cold air. 🙂 Cheers!
Flaky, buttery, mini pastry puffs with a creamy crab rangoon filling. This fun spin on traditional crab rangoons are perfect for entertaining!
- For the Crab Rangoon Filling:
- 6 ounces Lump Crab Meat – picked over for shells (and drained if canned)
- 4 ounces Cream Cheese – room temperature
- 2 Scallion , white and light green part only – finely sliced
- 1 clove Garlic – minced
- ¾ tsp Ginger - minced
- ½ Cup White Cheddar Cheese – grated
- 2 TBS Parmesan – grated
- 1 tsp Sake
- ½ tsp Worcestershire Sauce
- 1 tsp Sesame Oil
- 1 tsp Soy Sauce
- ¼ tsp Sriracha , or more to taste (can substitute favorite hot sauce)
- ¼ tsp Kosher Salt
- Black Pepper , to taste
- For the Pastry Puffs:
- 1 Box Puff Pastry (2 sheets), thawed
- 1 Egg – beaten with 1 teaspoon of water (egg wash)
- Sea Salt , to taste
- Optional for Serving: thinly sliced Scallions, Chili Garlic Sauce, Duck Sauce, Sweet and Sour Sauce
- In a medium sized mixing bowl, combine all the ingredients for the Rangoon stuffing. Mix together to thoroughly incorporate.
- Preheat oven to 375 Degrees F. Line a large baking sheet with parchment paper.
- On a lightly floured work surface, unfold the puff pastry (working one sheet at a time). Use a rolling pin to slightly roll out the pastry. Use a 2 ½’’ -3’’ cookie cutter to cut out rounds from puff pastry.
- Place half (6) of the rounds on the prepared baking sheet. Use a pastry brush to apply egg wash to puff pastry ½’’ boarder (this will act like a glue).
- Place about 1 heaping tablespoon of Rangoon filling onto the center of each round. Roll out the puff pastry tops slightly and brush boarder with egg wash. Cover each filled round bottom with puff pastry tops. Use a fork to crimp the sides of the puff pastry together to close.
- Use a paring knife to cut a small slit in the top of each mini pie. Brush the filled Rangoon pastry puffs with egg wash and sprinkle with sea salt.
- Transfer to oven and bake for 20-25 minutes, or until pastry is golden brown and cooked through.
- Remove from the oven and allow to cool slightly before serving. Serve garnished with scallions and with sauces on the side for dipping.
*Yields approximately 12 puffs
*Rangoon filling can be prepared in advance, covered and refrigerated until ready to use.
*Mini pastry puffs can be filled and assembled in advance, through step 5. Cover lightly with plastic wrap and refrigerate or freeze until ready to use. If frozen, allow to defrost overnight in the refrigerator before proceedingwith step 6.