Phyllo star clusters w/ caramelized onions
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 1½ | cup | Onion; coarsely chopped |
| ¾ | cup | Fresh mushrooms; chopped |
| ⅓ | cup | Roasted red peppers; chopped |
| 2 | tablespoons | Black Olives; chopped |
| ¼ | teaspoon | Salt |
| 8 | Frozen phyllo pastry; thawed | |
| ½ | cup | Butter; melted |
| ½ | cup | Soft spreadable garlic herb & chees |
Directions
FILLING
PASTRY
Heat oven to 350F. In 10-inch skillets melt 2 tbsp. butter; add onions.
Cook over med. heat; stirring occasionally, until onions are golden and caramelized (4-7 min.). Stir in remaining filling ingredients. Continue cooking until heated through (1-2 min). Set aside. Cool at least 10 min.
Filling can be made one day in advance and refrigerated.
Unfold phyllo; place between damp towels to prevent drying. Place 1 sheet of phyllo on dry work surface. Lightly brush phyllo sheets, brushing top sheet with butter. With sharp knife, cut phyllo into 4-inch squares. In center of each square place 1 rounded tsp. onion mixture. Top with 1 tsp cheese. Pull all four corners of pastry to center; pinch and twist tops to seal. Repeat with remaining squares. Place on ungreased cookie sheets. Bake for 16-20 min. or until golden brown. Serve warm Note: Phyllo dough is available in 1-pound pkgs in the freezer section. To thaw phyllo, follow directions on pkg.
Nutrition Facts per serving: 80 cal., 1 g pro., 5 g carbo., 7 g fat, 15 mg chol., 130 mg sodium.
Source: News-Enterprise, Elizabethtown, Ky. Nov⅛, 97 Recipe From: Land O' Lakes
Posted to recipelu-digest Volume 01 Number 353 by P&S Gruenwald <sitm@...> on Dec 09, 1997