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

Recipe

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
  • 4 ounces (1/2 of an 8-ounce package) cream cheese, softened
  • 1/3 cup walnuts, toasted and chopped
  • 2 tablespoons minced sun-dried tomatoes
  • 1 tablespoon chopped fresh parsley
  • 0 to-taste cracked black pepper

Directions

  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.

Layered Recipe
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