Gorgonzola and 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.



by 7  people


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Servings: 24
Prep Time: 1 hr
Total Time: 1 hr 25 mins
Related Categories: Appetizers
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Ingredients
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    1/2 17.3 ounce package 
    Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
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    1   
    egg
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    1   tablespoon 
    water
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    4   ounces 
    Gorgonzola cheese, crumbled
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    1  3  ounce package 
    cream cheese, softened
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    1/3  cup 
    walnuts, toasted and chopped
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    2   tablespoons 
    minced sun-dried tomatoes
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    1   tablespoon 
    chopped fresh parsley
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    Cracked black pepper

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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