Famous Recipes - Cheesy Onion and Tomato Puffs

Cheesy Onion and Tomato Puffs

1 sheet frozen puff pastry from a 17.3 oz. package, thawed 2 T. butter or margarine 1 sweet onion, cut lengthwise into fourths and thinly sliced (2 1/2 cups) 2 t. packed brown sugar 1/4 cup sun dried tomatoes in oil and herbs, drained and finely chopped 1 round Camembert cheese, cut into 3/4 x 3/4 x 1/4" pieces

Heat oven to 400. Spray 2 cookie sheets with cooking spray. Unfold pastry on lightly floured surface. Roll into 12" square, trimming edges to make even. Cut into 6 rows by 6 rows to make 36 (2") squares. Place on cookie sheets. Bake 12 to 15 minutes rearrange cookie sheets after 6 minutes until puffed and golden brown. Remove from cookie sheets to a wire rack. Cool until slightly warm. Meanwhile, melt butter in 8" skillet over medium heat. Cook onion in butter 15 to 20 minutes, stirring occasionally, until tender. Stir in brown sugar. Cook and stir until onions are coated. Stir in tomatoes. Remove from heat. Keep warm. Place cooled pastry squares on same cookie sheets. Press cheese pieces into center of each pastry square.Fill with about 1 t. onion mixture. Bake about 1 minute or until cheese is melted. Tip: Do Ahead: The onion filling can be cooked, covered and refrigerated up to 24 hours ahead. Just before serving, assemble the appetizers and bake as directed. Special Touch: Sprinkle some chopped fresh parsley on top of these puffed bites. Add a few sprigs of fresh marjoram and sliced grape tomatoes to the serving platter for an instant touch of holiday. Makes 36 servings. Source: Betty Crocker Appetizers and Desserts

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