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


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. 


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……….




This Post Has 2 Comments

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