Gorgonzola & Walnut Napoleon Bites
Thaw Time: 40 minutes
Bake Time: 15 minutes
Prep Time: 20 minutes
Cool Time: 10 minutes
Makes: 24
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Ingredients
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 egg
1 tablespoon water
4 ounces Gorgonzola cheese, crumbled
1 package (3 ounces) cream cheese, softened
1/3 cup walnuts, toasted and chopped
2 tablespoons minced sun-dried tomatoes
1 tablespoon chopped fresh parsley
Cracked black pepper
Directions
Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork or whisk.
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.
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.
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.
Bake for 5 minutes or until the filling is hot.
DID YOU KNOW?
Blue-veined beauty gorgonzola was named for an Italian town outside Milan where it was first made.
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