Puff pastry Turnovers with Crab

A puff pastry turnover with crab meat, cream cheese and rice is an airy dough with a delicate filling. A great choice for lunch and an excellent addition to breakfast, lunch or dinner.

  • Pastry
  • 20 mins
  • Opilio crab
  • Medium
  • Russian
  • 10 servings
  • altalt
  • altalt

Simple and delicious turnover baked in the oven. Fresh or pre-thawed Opilio crab meat and ready-made puff pastry are used for the dish.

Preheat the oven to 180 °C.

Be careful when cutting the crab. There are long white thin plates inside the meat of the phalanges. They have to be removed as they are inedible.


Puff pastry without yeast 500 g
Opilio crab meat 200 g
Short grain rice 40 g
Cream cheese (Hochland or Cremette) 15 g
Egg (yolk) 2 pcs
Flour 80 g
Salt and pepper to taste


  • Put the crab in boiling water for 30 seconds. Get it out of the water.
  • Cut the shell with scissors and take the meat out.
  • Cook the rice in a large amount of water, put it on a sieve and cool it.
  • Mix rice, crab meat and cream cheese. Add salt and pepper. Stir well.
  • Defrost and roll out the dough into a 2-3 mm sheet.
  • Cut into squares, put the filling, grease the edges with beaten egg yolk and form triangular pastries.
  • Place on a baking pan on a sheet of baking paper, grease with yolk on top, pierce several times with a fork and bake in a preheated to 180 °С oven for 15 minutes.
  • When the pastry is browned, take it out of the oven and serve it on the table. Puff pastry turnovers are ready.

    Enjoy your meal!