8 oz. pkg. cream cheese, softened
2 cups grated Gruyere or Swiss cheese
2 onions, chopped
1/4 cup butter
1/8 tsp. pepper
9 sheets filo dough, thawed
More melted butter (I use about 1/3 cup)
In medium bowl, mix cream cheese and Gruyere. Set aside. In heavy skillet, saut onions in 1/4 cup butter until very soft and beginning to brown, 10-15 minutes. Cool 20 minutes. Mix together onions and cheese mixture and refrigerate.
Place one sheet filo dough on work surface. Brush with melted butter. Lay another sheet on top, brush with butter, and put one more sheet on top.
Take the onion mixture, divide it into thirds, and form a roll about 1 inch in diameter down one long edge of the stacked filo. Roll up carefully, cut the long roll in half, and place on cookie sheet. Brush thoroughly with more butter. Repeat with remaining filo and filling, making three long rolls total, or six halves when cut. I place three halves on each cookie sheet. Cover well with plastic wrap and chill overnight.
When readyy to bake, remove cookie sheets from oven and cut each roll into 1 inch pieces. Bake at 375 degrees 10-17 minutes or until rolls begin to brown and cheese filling melts. Let stand 5 minutes, then serve
|Barbara from Richmond, VA