Chicken, Onion, and Apple Phyllo Rolls
- Ready In:
- 45mins
- Ingredients:
- 10
- Yields:
-
24 rolls
- Serves:
- 12
ingredients
- 2 tablespoons butter
- 2 cups onions, chopped
- 1 cup apple, peeled and grated (McIntosh is recommended)
- 1⁄2 lb ground chicken
- 2⁄3 cup gruyere cheese, grated
- 2 teaspoons thyme, fresh
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 6 phyllo pastry sheets, thawed
- 1⁄3 cup butter, melted
directions
- Melt the first amount of butter in a large frying pan on medium then add onion, cooking for 5 to 10 min, stirring oftern until softened.
- Add apple, stir, and reduce heat to med-low, cooking for about 20 min, stirring occasionally until onion is very soft and golden - transfer to med bowl and cool for 10 minute.
- Add next 5 ingredients to bowl (chicken to pepper) and mix well.
- Lay pastry sheets on top of each other and cut in half crosswise, making 12 sheets.
- Place 1 sheet on work surface with long side closest to you, keeping remaining sheets covered with a damp tea towel to keep them from drying out.
- Brush sheet with melted butter and cut sheet in half crosswise. Put about 1 tbsp chicken mixture on lowest end of 1 half sheet, about an inch from the edge.
- Fold bottom edge over chicken mixture, then fold in sides, and roll up from the bottom, fully enclosing filling (kind of like wrapping a baby burrito!).
- Place seam side down on greased baking sheet with sides and cover with a separate damp towel.
- Repeat with remaining phyllo and chicken mixture.
- brush top of rolls with any remaining melted butter and bake at 400 degrees for about 15 minutes until pastry is golden and chicken is no longer pink!
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RECIPE SUBMITTED BY
<p>Picture taken just for Zaar - mmmm milkshake...</p>
<p>I'm a brand new single mommy to my tiny perfect human, so thank you to everyone who takes the time to make and review my recipes - I try to send a zmail to each of you, but baby girl has a different idea.</p>
<p>I'm a good ol' prairie girl from Canada with one side of the family being Ukrainian/Slovakian and the other side is German/Russian. In other words, when we cook we take carbs, cover them in more carbs, fry'em and serve it smothered in onions and cream. <br />No pro chefs in my family, just grandmas and aunts and cousins and a mom that had me pinching perogies and stuffing strudel before I could form a complete sentence. <br />The most dreaded / laughed at phrase I say is, So last night, I invented this thing for supper... - I would probably publish more recipes if I actually remembered everything I put in or had an idea of how much I added!!</p>