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Two-Cheese Party Pastries

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These savory Napoleon appetizers feature layers of puff pastry with a delicious blue cheese-walnut filling.  They're just perfect for your next cocktail party.

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 15 minutes
  • Cool: 10 minutes
  • Serves: 18
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Recipe

Ingredients

  • 1/2 of a 17.3-ounce Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 1 1/2 cups crumbled blue cheese

  • 1/2 of an 8-ounce package cream cheese, softened

  • 1/4 cup heavy cream

  • 1 tsp. lemon juice

  • 1/4 cup chopped walnuts

  • Chopped fresh parsley

  • 1 medium Granny Smith apple, peeled, cored and thinly sliced

Directions

  1. Heat the oven to 400°F.

  2. Unfold the pastry sheet on a lightly floured surface.  Cut the pastry sheet into 3 strips along the fold marks.  Cut each strip into 6 rectangles, making 18 in all.  Place the pastry rectangles onto a baking sheet.

  3. Bake for 15 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes.  Split the pastries into 2 layers, making 36 in all.

  4. Beat the blue cheese, cream cheese, heavy cream and lemon juice in a medium bowl with an electric mixer on low speed until the mixture is smooth.

  5. Spread 1 tablespoon cheese mixture on 18 bottom pastry layers.  Top with the top pastry layers and spread with the remaining cheese mixture.  Sprinkle the walnuts and parsley on the pastries.  Top each with 1 apple slice.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

If you want a flaky thin and crispy pastry that’s not very puffy, prick the unbaked Puff Pastry all over with a fork, which lets steam escape while baking.

When using an egg wash, be sure it doesn’t run down the cut sides of the pastry, as that will make edges stick together and stop the pastry from rising.

If bubbles appear on the surface while baking Puff Pastry, prick with a fork to deflate them.

Remove only as many pastry sheets as you need. Wrap unused sheets in plastic wrap or foil and return to the freezer.

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