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Category: Hot
Prep Time: Cook Time: Total Time:
4 med.-sized onions, sliced thin
1/4 cup butter
3 tbsp packed brown sugar
1/2 tsp salt
1 tsp white wine vinegar
2 sheets puff pastry, fully thawed
8 oz. brie cheese (weight without rind), chopped
1 tbsp caraway seeds
1 egg, beaten with 2 teaspoons water
Parchment paper (for baking)
Line a baking sheet with parchment paper. Melt the butter in a large frying pan. Add the onions, brown sugar, salt, and vinegar. Cook onions until tender and brown, stirring often. Set aside and allow to cool completely.
Roll one sheet of puff pastry into a rectangle of approximately 11 x 8 inches. Sprinkle pastry with half of your chopped brie, half of your caramelized onions, and half of your caraway seeds.
Roll each end (roll the long ends in, not the short ones) towards the center of the pastry, until they meet in the middle. Wrap firmly in plastic wrap and refrigerate at least 30 minutes. Repeat with remaining pastry and remaining ingredients.
When your dough has chilled, remove it from the fridge. Slice each roll into 1/2 inch slices and place on your parchment-lined pan. Flatten each slice until it's about 1/4 inch thick. Refrigerate slices another 10 minutes.
Preheat oven to 375. Brush pastries with egg/water mixture. Bake about 14 minutes, or until golden brown. Serves 18 (two pastries each).
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CARAMELIZED ONION AND BRIE PALMIERS
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Category: Hot
Prep Time: Cook Time: Total Time:
4 med.-sized onions, sliced thin
1/4 cup butter
3 tbsp packed brown sugar
1/2 tsp salt
1 tsp white wine vinegar
2 sheets puff pastry, fully thawed
8 oz. brie cheese (weight without rind), chopped
1 tbsp caraway seeds
1 egg, beaten with 2 teaspoons water
Parchment paper (for baking)
Line a baking sheet with parchment paper. Melt the butter in a large frying pan. Add the onions, brown sugar, salt, and vinegar. Cook onions until tender and brown, stirring often. Set aside and allow to cool completely.
Roll one sheet of puff pastry into a rectangle of approximately 11 x 8 inches. Sprinkle pastry with half of your chopped brie, half of your caramelized onions, and half of your caraway seeds.
Roll each end (roll the long ends in, not the short ones) towards the center of the pastry, until they meet in the middle. Wrap firmly in plastic wrap and refrigerate at least 30 minutes. Repeat with remaining pastry and remaining ingredients.
When your dough has chilled, remove it from the fridge. Slice each roll into 1/2 inch slices and place on your parchment-lined pan. Flatten each slice until it's about 1/4 inch thick. Refrigerate slices another 10 minutes.
Preheat oven to 375. Brush pastries with egg/water mixture. Bake about 14 minutes, or until golden brown. Serves 18 (two pastries each).
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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