Gorgonzola & Walnut Napoleon Bites


Imagine the compliments you'll get when you serve these light and flaky puff pastry squares oozing with melted cheese, sun-dried tomatoes and walnuts. They're absolutely delicious.

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 15 minutes
  • Cool: 10 minutes
  • Serves: 24
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4 27



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

  • 1 egg

  • 1 tbsp. water

  • 4 oz. gorgonzola cheese, crumbled

  • 4 oz. (1/2 of an 8-ounce package) cream cheese, softened

  • 1/3 cup walnuts, toasted and chopped

  • 2 tbsp. minced sun-dried tomatoes

  • 1 tbsp. chopped fresh parsley

  • to taste cracked black pepper


  1. Heat the oven to 375°F.  Beat the egg and water in a small bowl with a fork or whisk.

  2. Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12-inch square.  Cut into 24 (3x2-inch) rectangles.  Place the pastry rectangles onto a baking sheet.  Brush with the egg mixture.

  3. Bake for 10 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 48 in all.

  4. Stir the Gorgonzola cheese, cream cheese, walnuts, tomatoes and parsley in a medium bowl with a fork.  Season with the black pepper.  Spread 1 tablespoon cheese mixture onto 24 bottom pastry layers and top with the top pastry layers.

  5. Bake for 5 minutes or until the filling is hot.

Watch a how-to demonstration of this recipe technique.


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


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.


  • VIEW:
  • Traditionally, sun-dried tomatoes are dried in the sun for 4-10 days. The process intensifies the flavor and retains the nutritional value.

On Social Media, Use #Puffpastry

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Submitted by:
Dave S.
Date: 2/6/2009

5 star rating

"They were great!"

Submitted by:
Susan R.
Date: 11/14/2009

5 star rating

"It was amazing! Everyone wanted the recipe!!"

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