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1
Preheat the oven to 400 degrees F. Line a baking sheet with parchment or waxed paper.
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2
Thaw the pastry at room temperature for 20 to 30 minutes before gently unfolding.
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3
With a sharp knife, divide the pastry in half, wrap the remaining piece in plastic wrap, and return to the freezer for another use.
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4
Cut the pastry into 4 equal triangles.
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5
With the tip of a sharp knife, make a 1/4-inch score on all edges of the triangles, being careful not to cut all the way through.
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6
Put them on the prepared baking sheet and brush the tops lightly with the beaten egg.
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7
Bake until golden brown, 8 to 10 minutes.
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8
Remove from the oven and let cool.
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9
With the tip of a sharp knife, carefully remove the top of each pastry and set aside.
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10
In a skillet over medium heat, combine the butter and flour and cook, stirring slowly and constantly for 2 to 3 minutes, to make a blond-colored roux.
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11
Add the onion and garlic and cook, stirring, for 2 minutes.
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12
Slowly whisk in the broth and cook, whisking occasionally, until it thickens slightly, about 25 minutes.
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13
Season the crawfish with the Creole seasoning and add to the sauce.
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14
Cook, stirring, for 2 to 3 minutes.
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15
Add the cream, Worcestershire, and hot sauce.
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16
Cook, stirring, for 1 minute, then stir in the green onions.
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17
Spoon equal amounts of the crawfish and sauce into the center of the pastries and top with the pastry tops.
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18
Serve warm.
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19
Mix all of the ingredients together and store in an airtight container.
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20
Can be stored this way for up to 3 months.
