These deliciously earthy, flaky appetizers are perfect served with refreshing Pirtle Blueberry Wine!-

Makes: About 24 napoleons

Ingredients:
- 1/2 of a 17.3 oz package Puff Pastry sheets (I usually use Pepperidge Farm)
- 1 LG egg
- 1 TBSP water
- about 4 oz gorgonzola cheese, crumbled
- 1 3oz pkg cream cheese, softened
- 1/3 C walnuts, chopped
- 2 TBSP sun dried tomatoes, minced
- 1 TBSP fresh parsley, chopped (optional)
- cracked black pepper (to taste)

Instructions:
1) Heat the oven to 375F. Beat the egg and water in a small bowl with a fork or a whisk.
2) Unfold the pastry sheet onto a lightly floured surface. Roll the pastry sheet into a 12" square. Using a knife or pizza cutter, cut into 24 (3"X2") rectangles. Place the pastry rectangles onto a baking sheet. Brush with the egg mixture.
3) Bake for 10 mins or until golden brown. Remove the pastries from the sheet and let cool on a wire rack for 10 mins. Split pastries into 2 layers, making 48 in all (24 tops, 24 bottoms)
4) Using a stand or hand mixer combine the gorgonzola cheese, cream cheese, walnuts, tomatoes, and parsley, if desired. Season with black pepper. Add the softened cream cheese and mix until combined.
5) Spread about 1 TBSP onto each of the pastry bottom layer, and top with the pastry top layer.
6) When ready to serve, bake for about 5 minutes, or until filling is hot.

Adapted from a recipe from puffpastry.com