Phyllo Star Clusters With Caramelized Onions
24
appetizers
60 min
PREP TIME
1 hr 35 min
TOTAL TIME

Ingredients

Filling

2 tablespoons Land O Lakes® Butter

1 1/2 cups coarsely chopped onions

3/4 cup chopped fresh mushrooms

1/3 cup chopped roasted red pepper

2 tablespoons chopped ripe olives

1/4 teaspoon salt

Pastry

8 to 12 sheets frozen phyllo pastry, thawed

1/2 cup Land O Lakes® Butter melted

1/2 cup soft spreadable garlic and herb cheese

How to make

  1. STEP 1

    Heat oven to 350°F. 

  2. STEP 2

    Melt 2 tablespoons butter in 10-inch skillet; add onions. Cook over medium heat, stirring occasionally, 4-7 minutes or until onions are golden and caramelized. Stir in remaining filling ingredients. Continue cooking until heated through. Set aside. Cool at least 10 minutes.

  3. STEP 3

    Unfold phyllo pastry; place between damp towels to prevent drying. Place 1 sheet of phyllo on dry work surface. Lightly brush phyllo sheet with melted butter. Top with second phyllo sheet; brush with butter. Repeat with 2 more sheets, brushing top sheet with butter.

  4. STEP 4

    Cut phyllo into 4-inch squares with sharp knife. Place 1 rounded teaspoon onion mixture in center of each square. Top with 1 teaspoon cheese. Pull all four corners of pastry to center; pinch and twist top to seal. Repeat with remaining squares. Place onto ungreased baking sheet. Repeat process with remaining phyllo sheets.

  5. STEP 5

    Bake for 16-20 minutes or until golden brown. Serve warm.

Tip #1

- Phyllo dough is available in 1 pound packages in the freezer section. To thaw phyllo dough , follow directions carefully on package.

Tip #2

-Filling can be made 1 day ahead and refrigerated.

Nutrition

80Calories
7Fat (mg)
15Cholesterol (mg)
130Sodium (mg)
5Carbohydrates (g)
0Dietary Fiber
1Protein (g)

Reviews

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  September 09, 2008

I made these for Christmas Eve last year and they were gone in a matter of minutes. Everyone, including my 5 year old nephew, loved them. They've already been requested for this year's holiday.

— says Carissa
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