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
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.
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……….