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Ingredientes
- 1 Tbsp. Butter
- 4 med Onions, cut in thin wedges, (2 c.)
- 2 tsp Sugar
- 1/4 c. Toasted hazelnuts Or possibly walnuts, minced
- 8 sht phyllo dough, frzn,, thawed
- 1/4 c. Butter, melted
- 2 x 4-1/2 ounce. rounds Brie Or possibly camembert cheese
- 1/4 c. Apricot jam
- Â Â French bread baguette, sliced
- Â Â Pear or possibly apple wedges
- Â Â Crackers
Direcciones
- 1. Heat the 1 Tbsp. butter in a large saucepan. Add in onion. Cover and cook over medium low heat about 15 min or possibly till onion is tender and golden brown, stirring occasionally. Sprinkle sugar over onion. Cook, covered, for 10 to 15 min more or possibly till browned, stirring occasionally. Stir in hazelnuts or possibly walnuts. Cold.
- 2. Work with one sheet of phyllo at a time, keeping remaining sheets covered with plastic wrap till needed. Lightly brush one sheet of phyllo dough with some of the 1/4 c. melted butter. Place another sheet of phyllo dough on top of the first sheet, and brush with butter. Repeat with two more sheets of phyllo, brushing with butter. Cut a 12" circle from the stack; throw away trimmings.
- 3. Slice one round of Brie or possibly camembert in half horizontally. Place bottom half in center of phyllo stack. Spread with 1 Tbsp. apricot jam; top with 1/4 of the carmelized onion-hazelnut mix. Top with other half of Brie, 1 Tbsp. jam and another 1/4 onion mix. Wrap phyllo up and over filling, pleating phyllo as needed to cover and slightly twisting phyllo on top. Brush phyllo with butter. Repeat with remaining phyllo, butter, brie, jam and onion mix.
- 4. Place one wrapped brie round in an 8x8x2 inch baking pan or possibly two rounds in a 13x9x2 inch baking pan. Cover and refrigerateup to 24 hrs. Bake in a 400 degree oven about 20 min or possibly till golden brown. Let stand 5 - 10 min.
- Serve with bread, fruit wedges, or possibly crackers.
- Makes 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 12 servings | |
| Calories 125 | |
| Calories from Fat 73 | 58% |
| Total Fat 8.3g | 10% |
| Saturated Fat 4.85g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 101mg | 4% |
| Potassium 93mg | 3% |
| Total Carbs 10.67g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 6.74g | 4% |
| Protein 2.74g | 4% |
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