Gorgonzola & 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.

Directions

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.

Ingredients

0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 egg
1 tablespoon water
4 ounces gorgonzola cheese, crumbled
4 ounces (1/2 of an 8-ounce package) cream cheese, softened
0.333 cup walnuts, toasted and chopped
2 tablespoons minced sun-dried tomatoes
1 tablespoon chopped fresh parsley

Quick Mini Quiche Cups

How creative!  Tortillas are pressed into...

Summer Bruschetta

The fresh flavors of the Tuscan countrysid...

Apple Walnut Cups

Tender, flaky puff pastry cups are filled ...

Glazed Carrot Raisin Cupcakes

Spicy muffins are filled with raisins and ...