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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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These can be made up to 2 days in advance. Store them in an airtight container lined with thick paper towels to help absorb any excess butter. Then, warm them in a moderate 350F degree (180C) oven for 10 minutes before serving. This recipe is very adaptable. Try parmesan and thyme by substituting the Gruyere with 3/4 cup of coarsely grated parmesan and replace the parsley with 2 teaspoons of thyme. Can also make these sweet twists for dessert. Experiment and have fun! Ingredients:
2 tablespoons olive oil |
2 onions, thinly sliced |
1/4 cup dry white wine |
3 teaspoons sugar |
1 cup fresh flat-leaf parsley, chopped |
8 anchovies, drained and finely chopped |
1 cup gruyere cheese, coarsely grated |
6 sheets phyllo pastry |
2 ounces unsalted butter, melted |
Directions:
1. Preheat oven to 425F degrees (220C). Place a baking tray in the oven to warm it up.
2. In medium-sized frying pan, heat oil and cook onion over low heat for about 5 minutes.
3. Add white wine and sugar. Cook another 10-15 minutes, or until the onion is soft and golden (about 5 minutes). Remove from heat and cool.
4. In a bowl, combine parsley, anchovies, grated Gruyere, and cooled onion mixture.
5. Keeping the filo covered while you work, take one sheet of filo, brush it lightly with butter, cover with another sheet of filo. Repeat until you have 3 buttered sheets.
6. Spread the parsley mixture over the pastry. Top with remaining 3 sheets of filo, buttering each layer as before.
7. Press down firmly and then cut the pastry in half widthways. Cut each half into strips, 5/8-3/4-inch wide.
8. Brush strips with butter. Carefully twist each strip. Season with black pepper.
9. Place on baking tray (warming in oven) and bake 10 minutes, or until crisp and golden.
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