Elegant Topped Puff Pastry
|Frozen puff pastry||17 1⁄4 Ounce, thawed (1 Package, 2 Sheets)|
|Cream cheese||8 Ounce, softened (1 Package)|
|Butter||1⁄4 Cup (4 tbs), softened|
|Medium shrimp||1 Pound, cooked, peeled|
|Chopped fresh dill||1⁄4 Teaspoon|
|Roasted red pepper/Roasted green peppers||1 , cut into thin strips|
|White worcestershire sauce/Worcestershire sauce||1 Tablespoon|
|Lemon juice||2 Teaspoon|
|Roasted yellow peppers/Roasted green peppers||1 , cut into thin strips|
|Caviar||2 Ounce, well drained (1 Jar, Black Lump-Fish)|
|Grated lemon peel||1⁄4 Teaspoon|
Heat oven to 400°.
On lightly floured surface roll 1 sheet puff pastry into 14xl2-inch rectangle.
Place on large cookie sheet; set aside.
On lightly floured surface roll second sheet puff pastry into 14xl2-inch rectangle; cut into 12 (14-inch) long strips.
Place strips on outside edges of first pastry rectangle, trimming to fit as needed and brushing with milk to adhere.
Repeat with strips forming 2 more layers and building up edge.
(Strips on edges are forming sides.) Brush entire surface of puff pastry with remaining milk.
Prick bottom of pastry well with fork.
Bake for 15 to 20 minutes or until golden brown.
Gently press center down if puffing too high.
Shield edges with aluminum foil if browning too quickly.
Cool completely; place on large serving platter.
In small bowl stir together all filling ingredients.
Spread over bottom of pastry.
Place shrimp over filling in center third of pastry; sprinkle with dill.
Edge shrimp with a few strips of roasted peppers.
Place remaining peppers on one third of pastry.
Place caviar on remaining third of pastry; sprinkle with lemon peel.
To serve, cut into 42 squares.