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Gorgonzola & Walnut Napoleon Bites

Gorgonzola & Walnut Napoleon Bites

5 1

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.

serves 24 pieces

Ingredients

cost per recipe: $7.20

The price is determined by the national average.

  • 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

  • 4

    ounces (1/2 of an 8-ounce package) cream cheese, softened

  • 1/3

    cup walnuts, toasted and chopped

  • 2

    tablespoons minced sun-dried tomatoes

  • 1

    tablespoon chopped fresh parsley

  • to taste cracked black pepper

view nutrition info

How to Make It

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.
Step 1

Heat the oven to 375°F.  Beat the egg and water in a small bowl with a fork or whisk.

Step 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.

Step 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.

Step 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.

Step 5

Bake for 5 minutes or until the filling is hot.

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Made With
of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

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Ratings & Reviews

(1)
  • Yvonne H.

    November 15, 2009

    Gorgonzola & Walnut Napoleon Bites

    It was amazing! Everyone wanted the recipe!!

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