Recipe Fried Phyllo Dough stuffed with Red Wine Caramelised Onions

MypinchofItaly

Forum GOD!
Joined
17 Feb 2017
Local time
2:12 PM
Messages
8,641
Location
Milano, Italy
Website
mypinchofitaly.co.uk
58154

58155

58156

Serves 2-3, Preparation 10 min, Cooking about 25-30 mins
  • 2 White or even red onions - medium
  • 3 tablespoons of brown sugar
  • 20 g unsalted butter + butter for brushing phyllo dough
  • 1 cinnamon stick or 1 teaspoon cinnamon powder
  • 1 teaspoon aniseed seeds
  • Full-bodied red wine, to taste
  • Sheets of phyllo pastry, to taste
  • Peanut oil, to taste

Method

Peel the onions and cut them into thin slices or into rings.

Melt the butter in a saucepan, add the sliced onions and cook over a medium heat until the onions are slightly wilted.

Add enough red wine to completely cover the onions and cook over high heat until the alcohol has evaporated.

Add the brown sugar, anise and cinnamon and keep cooking over a low heat until the onions are floating in a thick syrup.
Remove the onions from the saucepan, allow them to cool to room temperature, chop them up with a knife.
Pour the wine syrup into a bowl and keep aside.


Cut out the sheets of phyllo pastry needed to make the dumplings, brush them with melted butter and put a quantity of caramelised onions in each sheet, close and seal the phyllo pastry with water and flour, heat the peanut oil and fry the dumplings until golden brown. Place them on a plate lined with paper towels to absorb the excess oil, the serve with wine syrup kept aside.
 
Last edited:
Back
Top Bottom