Sautéed onions, caraway and a cream cheese/Monterey Jack blend create a winning combination in these flaky appetizers.
- 2 tablespoons butter
- 3 cups chopped onions
- 1 teaspoon caraway seeds
- 3 ounces cream cheese, softened
- 3/4 cups shredded Monterey Jack cheese
- Salt and pepper to taste
- 16 sheets Athens Phyllo dough
- 1/2 cup butter
Melt butter in large skillet over medium heat. Add onions and caraway seeds. Cook for 20 minutes over medium heat, stirring occasionally until golden but not brown. Cool slightly.
In processor bowl, process cream cheese until smooth. Add cheese and process until blended. Pulse in cooled onions and season with salt and pepper. Scrape mixture into a bowl.
Prepare 32 small Phyllo triangles by following directions for triangles linked to the right. Spoon 1-1/2 tablespoons onion mixture on each triangle.
Brush outside of triangles with butter and place seam side down on cookie sheet. Bake in preheated 350° F oven for 15 minutes or until golden brown. Serve hot.