-
1
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.
-
2
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.
-
3
Add next 5 ingredients to bowl (chicken to pepper) and mix well.
-
4
Lay pastry sheets on top of each other and cut in half crosswise, making 12 sheets.
-
5
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.
-
6
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.
-
7
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!).
-
8
Place seam side down on greased baking sheet with sides and cover with a separate damp towel.
-
9
Repeat with remaining phyllo and chicken mixture.
-
10
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!
