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.
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
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
Instructions
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.
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.
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
Print
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), thawed1 egg1 tablespoon water4 ounces gorgonzola cheese, crumbled4 ounces (1/2 of an 8-ounce package) cream cheese, softened0.333 cup walnuts, toasted and chopped2 tablespoons minced sun-dried tomatoes1 tablespoon chopped fresh parsley
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