Ham and Brie Phyllo BitesRecipe by Chef Michael Williams

Directions

1.  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.
2.  Place ham and brie separately into two small bowls.
3.  Preheat the oven to 400°F
4.  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.
5.  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).
6.  Lightly butter the bottom ¾ of each sheet and fold the ¼ down (see step 3 in attached document).
7.  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.
8.  Repeat steps 4 through 7 until filling is used up.
9.  Place on a greased cookie sheet, place in preheated oven and cook until pastry is golden brown, approximately 15 minutes.