We got the idea for this fabulous app when we heard a commercial on the radio. Trader Joes was advertising puff pastries with caramelized onions and feta, which could be found in their frozen foods section.
Homemade would taste better, we reasoned. And they wouldn't be hard to pull together.
So here you have our version.
Here's what you need and how you do it
2 small onions, sliced thinly
Olive oil
1-2 Tablespoons balsalmic vinegar
Feta cheese (Or any kind of cheese)
1 box Pepperidge Farm Puff Pastry sheets (found in the frozen foods--desserts section of your grocery store)
Preheat oven to 400 F degrees.
Caramelize onions by sauteing in olive oil over low heat for 45 minutes to an hour, stirring occasionally. They should turn golden, but not dark brown or charred. After 45 minutes, stir in balsalmic vinegar and heat for another 5 to 10 minutes.
Lay out one puff pastry sheet on lightly floured surface. Cut into small squares, about 1 inch by 1 inch. In the center of each square, place a few of the caramelized onion slices and some crumbled feta. Cut second sheet of puff pastry into small squares and lay one over each little mound of onion and feta (creating a sandwich effect).
Bake for 15 to 17 minutes. Can brush tops with butter/margarine or an egg wash (one egg beaten with 1 Tablespoon water) for a more golden finish.
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These look tasty!!! You didn't have to fork-crimp the edges, the filling just stayed in place as the pastry puffed? Might have to make these for a party this weekend!
Posted by: Melody C | December 17, 2008 at 11:32 PM
This look so easy and scrumptious!!
Posted by: Culinarywannabe | December 18, 2008 at 03:49 AM
I wonder if you could just do it all as big sheets and then cut after filling and layering.
Posted by: Kristy | December 18, 2008 at 05:39 AM
I wouldn't cut it after it's been cooked because the puff pastry will flatten (a lot) and not be nearly as pretty. If you do it all as one big sheet before cooking and then cut into squares, I think that could work! The filling might not stay tucked in quite as nicely, but that might make it even tastier.
Posted by: All Adither | December 18, 2008 at 06:47 AM
Oh My God, where have you been all my life? I have Pioneer Woman to thank for the introduction and I'm heading to HyVee tomorrow for the Puff Pastry. I've got the onions, basalmic, olive oil, and feta on hand. xoxo.
Posted by: Laurie on the Prairie | December 18, 2008 at 05:09 PM
You are my new favorite person. If only I had discovered you a week earlier before I agreed to make this cauliflower dish I've never tasted for a Christmas Eve party!
Posted by: WhiteTrashInDenial | December 19, 2008 at 11:08 PM
These look and sound so good!
My only question is, is that 1 inch by inch measurement right? Do you think it would be okay to make them slightly bigger,(2x2 or 3x3) since my guy would probably love them, but not if they look too little...LOL!
I just don't want to mess with the ratio and ruin a good thing. :o)
Posted by: Tatersmama | December 22, 2008 at 04:57 PM
2x2 might be okay, as long as you fill up the pastry. I did some that were 3x3 and they were just too big for apps. At least in my opinion.
Good luck!
Posted by: All Adither | December 22, 2008 at 06:52 PM
Those sounds so good...I love all the ingredients so I'm sure I'd love the result. I may add this to my already overloaded new year's day line up.
Posted by: Julie | December 25, 2008 at 05:57 PM
I love this! I adapted it and linked back to your site. Thanks!
Posted by: zoe | July 05, 2009 at 05:38 PM