I wanted to try something new for our holiday party tomorrow, so I tested these out last night for book club.
Make the phyllo cups:
Layer the phyllo dough, brushing olive oil between each layer. I made five layers. Cut the layered phyllo into squares; this will depend on the size of your phyllo sheets, but I cut mine into six smaller squares, about 3 inches across. Make little cups in greased muffin tins, then bake at 375 degrees for 7 minutes. For mini-muffin tins, make smaller cups, and bake for 5 minutes.
Caramelize the onions:
Slice 2-3 sweet onions, depending on the size. Sautee in butter and olive oil for about 15 minutes or until caramelized. Season with salt, pepper, thyme, and herbs de provence. Deglaze the pan with a little bit of red wine, then allow the red wine to cook off.
Prepare the figs:
I wanted to use fig preserves, but couldn’t find any, so I settled for dried figs. Here you can either put a 1/2 tsp of preserves at the bottom of each phyllo cup, or add a slice or two of dried fig. I rehydrated mine in water for 15 minutes beforehand. Fresh figs would be even better.
Stuff the phyllo cups with the caramelized onion, then bake for 3 more minutes. Baking them again is entirely option, I think I’ll skip this step next time and just brown the cups a little bit more initially.