Phyllo
Onion Rolls by 25blackdogs
Bake just before serving - since you actually make the
pastries ahead of time that is no problem. I bake the recipe one cookie sheet at
a time, so you will have crispy hot rolls to pass around again. They even taste
wonderful as they cool.
This appetizer recipe also freezes beautifully before
baking. Just bake them, while they are still frozen, for about another 10
minutes until golden brown.
8 oz. cream cheese, softened
2 cups grated Gruyere cheese
2 onions, chopped
1/4 cup butter
9 sheets phyllo dough, thawed
More melted butter -about 1/3 cup
Mix cream cheese and Gruyere. Set aside. Sauté onions in
1/4 cup butter until very soft and beginning to brown, 10-15 minutes. Cool 20
minutes. Mix together onions and cheese mixture and refrigerate. Place one sheet
phyllo dough on work surface. Brush with melted butter. Lay another sheet on
top, brush with butter, and put one more sheet on top.
Take the onion mixture, divide it into thirds, and form a
roll about 1 inch in diameter down one long edge of the stacked phyllo. Roll up
carefully, cut the long roll in half, and place on cookie sheet. Brush
thoroughly with more butter. Repeat with remaining phyllo and filling, making
three long rolls total, or six halves when cut. Place three halves on each
cookie sheet. Chill overnight.
When ready to bake, remove cookie sheets from oven and
cut each roll into 1 inch pieces. Bake at 375 degrees 10-17 minutes or until
rolls begin to brown and cheese filling melts. Let stand 5 minutes, then serve.
Serves 8-10 (usually fewer here!)