52 Weeks of Cooking: Week 19 – Caramelization

October 01 , 2014 by: Marga Munson 52 Weeks of Cooking, Brunch, Main Dish

Years ago I was introduced to an appetizer that has become pretty much my favorite thing in the universe. There are 3 main ingredients; puff pastry, onions and feta.

Do you see where I am going with this???

Ugh. The combination of caramelized onions, tangy feta cheese and flaky puff pastry. I just can’t even explain how happy it makes me. But I’m sure my lovely friends and family know exactly how I feel, as I have subjected them to these decadent morsels of deliciousness countless times.

To make matter even simpler, all you have to do to enjoy these little morsels of joy is pick up a box in the freezer section at Trader Joe’s (if you have one near you… if not, I apologize… you’re missing out). I love it. Mike and I will sometimes grab a box, and have them for dinner with a salad. However, over the years, I’ve come to really enjoy making them as well. And it’s very easy. They are a great appetizer to show off your kitchen skills to friends, because they always look impressive, even though they’re a cinch to make!

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Feta Bites

Makes 9

1 sheet puff pastry, thawed
1 large onion, sliced thinly
8 oz feta cheese, crumbled
1 tbsp olive oil
Salt & freshly ground black pepper

Preheat your oven to 375 degrees. Heat the olive oil over low heat in a large skillet. Toss the onion slices in, and stir to coat in the olive oil. Season liberally with the salt and pepper. Stir every few minutes. The process is called caramelization folks. It takes time, but you will be rewarded for your effort. For this amount of onions, they will take around 45 minutes to an hour to fully caramelize. Don’t rush the process. You want them to do their thing and become sweet.

Once you have caramelized onions, set them aside, off the heat. Take your puff pastry sheet and lay it out on a clean work surface. It would be wise to sprinkle the surface with a bit of flour to help with stickiness. Cut the sheet into 3 long strips, the cut again crosswise, creating 9 equally sized squares.

Place a tablespoon each of onion and feta into each of the squares. Dab the edges of the pastry with water (or an egg wash if you prefer) and then bring two far ends together to seal. Use a fork to fully seal the edges, from one side to the other. Bake until golden brown, about 20 minutes.

Now go ahead and make these. If you can even leave some behind for your guests, I’ll be really impressed!!!

XOXO,
Marga

 

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