Filled Phyllo with Caramelized Onions and Peppers with Apricot Dipping Sauce

1. 1

   Preheat oven to 375 degrees F.

2. 2

   Generously drizzle olive oil into a large saute pan.

3. 3

   Heat pan to medium and when oil is shimmering, add onions and peppers.

4. 4

   Wait a minute or two and stir.

5. 5

   Let onions and peppers saute about 10 minutes, stirring occasionally.

6. 6

   If you see them start to really brown, turn the heat down a little.

7. 7

   All appliances are different; I find mine cooks and bakes much faster than most.

8. 8

   After about 8-10 minutes add the sugar and stir.

9. 9

   Continue to cook over medium heat for about 20-30 minutes, stirring every couple of minutes.

10. 10

    Set aside.

11. 11

    Melt the butter in a small bowl and prepare your work space you will need a clean area to lay out the phyllo, the onion mixture, the brie, and the butter.

12. 12

    Lay out half of the phyllo; cover the rest with plastic wrap or a damp towel.

13. 13

    I cut this into rectangular strips with a pizza cutter; you could use kitchen scissors also.

14. 14

    Place one rectangle on a buttered or sprayed baking sheet.

15. 15

    In the center of one rectangle, carefully layer the onions, peppers, and dot with the brie.

16. 16

    With a pastry brush outline the edges of the dough with butter or water.

17. 17

    Now carefully pick up another rectangle and place it on top of the first.

18. 18

    Press down on the edges to form a seal, and then lightly brush butter over the entire top, down to the edges.

19. 19

    Repeat the same steps with the rest of your phyllo.

20. 20

    Bake for about 15-20 minutes or until light golden brown.

21. 21

    While they are baking, combine preserves and mustard to make the dipping sauce.

22. 22

    Enjoy!

* Per serving · 4 servings · Values may vary.