Filled Phyllo with Caramelized Onions and Peppers with Apricot Dipping Sauce

This is only my second time using phyllo sheets; the first being a disaster.  I wanted to try it again.  Using phyllo sheets takes patience and time….unfortunately I don’t have much patience.   The sheets cannot sit out long or they will dry out unless they are covered with a damp towel. Either way, get all of your ingredients completely ready before you start messing with the phyllo. These are teeny tiny and delicate  and need to be pampered.  I decided I wanted to do something savory with the phyllo……..but what to do……….so many options.  Here is what I came up with on this go around……next time maybe I will try something more substantial.

About 15-20 sheets of Phyllo

1 onion, sliced thin

1/2 yellow bell pepper, sliced thin

Brie – use your judgment.. in my opinion I didn’t add enough; you’ll see pics below

Butter

Olive Oil

1 tsp sugar

Apricot Dipping Sauce

3 tbsp apricot preserves

2 tbsp Dijon mustard

Preheat oven to 375 degrees.  Generously drizzle olive oil into a large saute pan.  Heat pan to medium and when oil is shimmering; add onions and peppers.  Wait a minute or two and stir.  Let onions and peppers saute about 10 minutes, stirring occasionally.  If you see them start to really brown, turn the heat down a little (that’s what mine did because they were spiteful little onions).  All appliances are different; I find mine cooks and bakes much faster than most.  After about 8-10 minutes add the sugar and stir.  Continue to cook over medium heat for about 20-30 minutes, stirring every couple of minutes.  Set aside.  

Melt the butter in a small bowl and prepare your work space – you will need a clean area to lay out the phyllo, the onion mixture and brie, and the butter with a pastry brush.  Lay out half of the phyllo; cover the rest with plastic wrap or damp towel.  I cut this into rectangular strips with a pizza cutter; you could use kitchen scissors also.  Place one rectangle on a buttered or sprayed baking sheet.  In the center of one rectangle, carefully layer the onions, peppers, and dot with the brie. 

brie

With a pastry brush outline the dough with butter or water.  Now carefully pick up another rectangle and place it on top.  Press down on the edges to form a seal, and then lightly brush butter over the entire top, down to the edges.   Repeat the same steps with the rest of your phyllo.  Bake for about 15-20 minutes or until light golden brown. 

While the phyllo pockets are baking, combine mustard and apricot preserves in a small bowl………..once the pockets are done baking and cool enough to eat……….

bite

forkfull3

Enjoy~

Author

  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

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