Gorgonzola and Walnut Napoleon Bites
Recipe from Pepperidge Farm Puff Pastry
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.
Prep Time: 1 hr
Total Time: 1 hr 25 mins
see savings1/2 17.3 ounce packagePepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
see savings1 tablespoonwater
see savings4 ouncesGorgonzola cheese, crumbled
see savings1 3 ounce packagecream cheese, softened
see savings1/3 cupwalnuts, toasted and chopped
see savings2 tablespoonsminced sun-dried tomatoes
see savings1 tablespoonchopped fresh parsley
see savingsCracked black pepper
Heat the oven to 375 degrees 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.