This recipe is a little tricky for first timers but well worth the attempt. I could not stop eating these when we tested them. I polished off about 10 and they are delicious!
Preheat a medium frying pan over medium-high heat. Add 1 tablespoon of butter and onions. Sautee onions until they begin to turn brown. Add 2 tablespoons of brown sugar. Once sugar is melted add water and continue to cook until onions are soft and water has evaporated, approximately 1 minute. Set aside in a bowl.
Place ham and brie separately into two small bowls.
Preheat the oven to 400°F
Here comes the tricky part. The secret is to be prepared and move quickly. Remove one piece of phyllo (being sure to keep the other pieces covered with a slightly damp tea towel). Cut phyllo in half width-wise. Melt remaining butter in small bowl. All to cool for a couple of minutes.
Lightly butter half of each piece and fold in half (see step 1 in the attached folding instructions document). Place approximately 2 teaspoons of ham, 1 piece of brie and ½ teaspoon of onions in the top middle of each sheet, lightly butter 1/3 of each sheet and fold over (see step 2 in attached document).
Lightly butter the bottom ¾ of each sheet and fold the ¼ down (see step 3 in attached document).
Fold over 1/3 of each sheet (see step 4 in attached document). Lightly butter the remaining portion of each sheet and roll up (see step 5 in attached document). Seal the end with a little butter.
Repeat steps 4 through 7 until filling is used up.
Place on a greased cookie sheet, place in preheated oven and cook until pastry is golden brown, approximately 15 minutes.
As a substitute for ham use small pieces of cooked chicken breast or your favourite precooked protein.
Brie is our favourite but gorgonzola would also worked very well for blue cheese lovers
Dessert option: Omit the ham and substitute with fresh blueberries or a small piece of chocolate