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.
Servings:
24
Prep Time:
1 hr
Total Time:
1 hr 25 mins
Ingredients
-
1/2of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawedsee savings
-
1eggsee savings
-
1 tbsp.watersee savings
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4 oz.Gorgonzola cheese , crumbledsee savings
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1 pkg.(3 ounces) cream cheese , softenedsee savings
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1/3 cupwalnuts , toasted and choppedsee savings
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2 tbsp.minced sun-dried tomatoessee savings
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1 tbsp.chopped fresh parsleysee savings
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Cracked black peppersee savings
Directions
1.
Heat the oven to 375 degrees 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.
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