Sweet and sticky onions with soft melting cheese are always a great combo
Sticky onion, Camembert and sesame seed phyllo rolls
- 15ml (1 tbsp) olive oil
- 3 red onions, thinly sliced
- 2,5ml (½ tsp) dried chilli flakes
- 45ml (3 tbsp) brown sugar
- 15ml (1 tbsp) balsamic vinegar
- salt and freshly ground black pepper, to taste
- 4 sheets phyllo pastry
- 50g butter, melted
- 1 Camembert wheel, thinly sliced
- 45ml (3 tbsp) sesame seeds
Heat the olive oil in a medium saucepan. Add the onions, chilli flakes, brown sugar and balsamic vinegar and season well. Cook over medium heat for 20 minutes, stirring every 5 minutes, until the onions have softened and become sticky.
Preheat the oven to 180°C and line a baking tray with baking paper. Place two sheets of phyllo pastry on top ofone another. Cut into 8 squares and lightly brush with butter. Repeat withthe remaining two sheets of pastry.
Place a slice of cheese and 10ml (2 tsp) of sweet onions in each pastry square. Fold over, roll up tightly (if the parcels aren’t tight enough the cheese will ooze out) and place on the baking tray.
Brush with the remaining butter and sprinkle with sesame seeds. Bake until golden and crisp, about 12 – 15 minutes.