Chicken, Onion, and Apple Phyllo Rolls

"From Company's Coming - made them for a potluck and everyone loved them, and I didn't tell a soul how easy they were. :) I didn't really measure the spices - just guess-timated! You can use margarine instead of butter and dried thyme if you don't have fresh!"
 
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photo by a food.com user photo by a food.com user
Ready In:
45mins
Ingredients:
10
Yields:
24 rolls
Serves:
12
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ingredients

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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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Reviews

  1. Wow this was really fantastic! I was a bit labour intensive wrapping all the phyllos but soooo worth it! I added a bit of goat cheese to half and it also added a really nice flavour as well (though I think I prefer the original ones). Thanks for sharing this is definitely a keeper!!
     
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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.&nbsp;<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>
 
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