Filo Onion Rolls
From Linda Larsen,Your Guide to Busy Cooks.

These appetizer pastries need to be baked just before serving - but that's okay, since you actually make the pastries ahead of time. I bake the recipe one cookie sheet at a time, so there are fresh, crispy hot rolls to pass around again. They even taste wonderful as they cool. This appetizer recipe also freeze beautifully before baking. Just bake them, while they are still frozen, for about another 10 minutes until golden brown.

Prep Time : 25min
Cook Time : 15min



In medium bowl, mix cream cheese and Gruyere. Set aside. In heavy skillet, sauté onions in 1/4 cup butter until very soft and beginning to brown, 10-15 minutes. Cool 20 minutes. Mix together onions and cheese mixture and refrigerate. Place one sheet filo dough on work surface. Brush with melted butter. Lay another sheet on top, brush with butter, and put one more sheet on top.

Take the onion mixture, divide it into thirds, and form a roll about 1 inch in diameter down one long edge of the stacked filo. Roll up carefully, cut the long roll in half, and place on cookie sheet. Brush thoroughly with more butter. Repeat with remaining filo and filling, making three long rolls total, or six halves when cut. I place three halves on each cookie sheet. Cover well with plastic wrap and chill overnight.

When ready to bake, remove cookie sheets from oven and cut each roll into 1 inch pieces. Bake at 375 degrees 10-17 minutes or until rolls begin to brown and cheese filling melts. Let stand 5 minutes, then serve. Serves 8-10 - or 4-6, at my parties!