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1
Preheat oven to 375 degrees F.
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2
Generously drizzle olive oil into a large saute pan.
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3
Heat pan to medium and when oil is shimmering, add onions and peppers.
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4
Wait a minute or two and stir.
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5
Let onions and peppers saute about 10 minutes, stirring occasionally.
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6
If you see them start to really brown, turn the heat down a little.
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7
All appliances are different; I find mine cooks and bakes much faster than most.
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8
After about 8-10 minutes add the sugar and stir.
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9
Continue to cook over medium heat for about 20-30 minutes, stirring every couple of minutes.
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10
Set aside.
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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.
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12
Lay out half of the phyllo; cover the rest with plastic wrap or a damp towel.
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13
I cut this into rectangular strips with a pizza cutter; you could use kitchen scissors also.
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14
Place one rectangle on a buttered or sprayed baking sheet.
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15
In the center of one rectangle, carefully layer the onions, peppers, and dot with the brie.
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16
With a pastry brush outline the edges of the dough with butter or water.
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17
Now carefully pick up another rectangle and place it on top of the first.
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18
Press down on the edges to form a seal, and then lightly brush butter over the entire top, down to the edges.
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19
Repeat the same steps with the rest of your phyllo.
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20
Bake for about 15-20 minutes or until light golden brown.
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21
While they are baking, combine preserves and mustard to make the dipping sauce.
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22
Enjoy!
