Gorgonzola & Walnut Napoleon Bites

By pattie_d

Ingredients

• 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.
• 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
• 1 package (3 ounces) cream cheese, softened
• 1/3 cup walnuts, toasted and chopped
• 2 tablespoons minced sun-dried tomatoes
• 1 tablespoon chopped fresh parsley
• Cracked black pepper

Details

Servings 24
Preparation time 60mins
Cooking time 75mins
Adapted from puffpastry.com

Preparation

Step 1

Heat the oven to 375°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.