Step 1

Preheat the oven to 400°F. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the bread crumbs and 1/4 teaspoon of garlic powder. Cook and stir until the bread crumbs are golden brown, three to four minutes. Transfer them to a small bowl and wipe the skillet clean. Editor’s Tip: Bread crumbs can quickly go from toasted to burnt, so don’t walk away from the stove. Frequent stirring will help them brown evenly and prevent scorching.

Step 2

In the same skillet, melt the remaining 3 tablespoons butter over medium heat. Add the shrimp and the remaining 3/4 teaspoon of garlic powder. Cook and stir until the shrimp turn pink and opaque, six to eight minutes . Reduce the heat to low and stir in 1/3 cup of cream cheese, the sherry, parsley, tarragon and nutmeg. Remove the skillet from the heat.

Step 3

On a lightly floured surface, unfold the puff pastry sheet and roll it into a 12-inch square. Cut the pastry into four 6-inch squares. Spread the remaining 1/3 cup of cream cheese over the squares, leaving a 1/2 inch border around the edges. Use a slotted spoon to place roughly 1/2 cup of the shrimp filling on one side of each square. Editor’s Tip: Spoon the filling on one side of each square, not the center, to ensure enough dough to fold over and seal each pastry.

Step 4

Pick up the opposite corner of the dough and fold it over the shrimp filling, creating a triangle. Seal the edges by pressing them with the tines of a fork. Brush the top of each pastry with beaten egg and prick the tops with a fork. Sprinkle with the reserved bread crumb mixture, lightly pressing to adhere. Editor’s Tip: Time is of the essence when working with puff pastry. It puffs and crisps best when it’s super cold going into the oven, so work as quickly as possible to fill and seal the shrimp triangles. If the pastries have been at room temperature for too long, you can pop them in the fridge for about 15 minutes before baking.

Step 5

Place the pastries on a parchment-lined baking sheet. Bake them until they turn golden brown, 20 to 25 minutes. Serve the shrimp triangles warm with lemon wedges.