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Gorgonzol and Walnut Napoleon Yammy 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.
Prep Time: 1 hr
Total Time: 1 hr 25 mins
Servings: 24
Ingredients
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 egg
1 tbsp. water
4 oz. Gorgonzola cheese , crumbled
1 pkg. (3 ounces) cream cheese , softened
1/3 cup walnuts , toasted and chopped
2 tbsp. minced sun-dried tomatoes
1 tbsp. chopped fresh parsley
Cracked black pepper
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.
