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.

Gorgonzola and Walnut Napoleon Bites
SERVINGS
24
PREP TIME
1 hr
TOTAL TIME
1 hr 25 mins
by 7  people
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Appetizers
Ingredients
  • 1/2 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
  • 1 egg
  • 1 tablespoon water
  • 4 ounces Gorgonzola cheese, crumbled
  • 1 3 ounce package cream cheese, softened
  • 1/3 cup walnuts, toasted and chopped
  • 2 tablespoons minced sun-dried tomatoes
  • 1 tablespoon chopped fresh parsley
  • Cracked black pepper
Related Video
What is Aioli--Counter Intelligence

Aļoli is a garlic mayonnaise, originally from the Provence region of France. It's used as a condiment for potatoes, fish, and vegetables.

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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