Crispy filo rolls with caramelised onions, feta, mature havarti and hot honey – an easy appetiser.
These crispy filo rolls are seriously irresistible – perfect as an appetiser for everything from New Year’s Eve to summer parties and tapas spreads.
The filling is sweet caramelised onions, crumbled feta, mature havarti and fresh thyme, rolled up in crisp filo pastry and baked until golden in the oven. They have it all: crunch, sweetness, salt and a little heat – and it all comes together with a drizzle of homemade hot honey on top.
Hot honey is very simple to make: honey and chilli are warmed gently in a small saucepan, then seasoned with a touch of apple cider vinegar – which gives just the right hint of sharpness to lift the whole thing. Just before serving, the warm, crisp rolls are drizzled with the warm honey – and it tastes wonderful.
Start by making the caramelised onions – they take about 1.5 hours, but they can easily be made ahead and kept in the fridge. Just warm them through gently before rolling them up in the filo with the cheeses.
The roll is cut into smaller pieces and baked in a muffin tin until crisp and golden all the way round and between every layer.
They stay crisp for several hours, so you can easily make them a little ahead and leave them out uncovered. If they go in the fridge, give them 5-8 minutes in the oven at around 200°C before serving.
An easy, festive bite your guests will love.
Crispy filo rolls with caramelised onions, feta and hot honey
Ingredients
Caramelised onions
- 1/2 kg onions
- 25 g butter
- 5 sprigs thyme (optional)
- 1/2 tbsp sugar
- 1 tsp balsamic or red wine vinegar
- Salt
For the rolls
- 1 pack fresh filo pastry
- 100 g feta
- 75 g mature havarti, grated
- 6-7 sprigs fresh thyme, leaves picked
- Salt and freshly ground pepper
- Oil
Hot honey
- 100 g runny honey
- 1 tbsp chilli flakes
- 1/2 tbsp apple cider or white wine vinegar
Method
Caramelised onions
- Peel and halve the onions, then slice them into thin strips.
- Melt the butter in a deep frying pan over a medium heat, let it foam up, then add the onions. Cook the onions for about 5 minutes until they begin to soften, then season with a little salt and add the bunch of thyme. Cook the onions over a low-medium heat for about 30-40 minutes, or until they start to turn lightly golden – stirring regularly.
- Remove the thyme once the onions are lightly golden. Sprinkle over the sugar and let them continue cooking until they begin to brown. Now keep a close eye on them. Stir them regularly and scrape the bottom of the pan with a spatula so all the browned bits are stirred back into the onions.Let the onions cook until they brown, then stir – don’t stir constantly. The onions release their natural sugars, along with the sugar you added – and that is what browns on the bottom of the pan and needs to be scraped up and stirred back into the onions. But take care it doesn’t burn.If they seem dry, add a couple of tablespoons of water.
- Add the balsamic vinegar, stir it well into the onions and turn off the heat.
Crispy filo rolls and hot honey
- Lay 5 sheets of filo pastry on top of one another, brushing a little oil between each layer.
- Spread the caramelised onions, crumbled feta and grated havarti along one long edge. Sprinkle with fresh thyme and season, if you like, with a little salt and freshly ground pepper.
- Now roll the filo up tightly so you have one long roll. Cut it into 12 equal pieces.
- Brush the holes of a 12-hole metal muffin tin with oil. Place a roll in each hole, cut side up, and drizzle the tops with a little oil.
- Bake in a preheated oven at 200°C, conventional (top and bottom heat), for about 20-25 minutes.
- Meanwhile, pour the honey into a small saucepan with the chilli flakes and warm it gently over a low heat. The heat should only just warm the honey, so it takes on the flavour of the chilli more readily.Remove from the heat and stir in the apple cider vinegar.
To serve
- Top the crispy filo rolls with hot honey and a little fresh thyme, if you like. The rolls stay nicely crisp for 2-3 hours at room temperature – as long as they aren’t wrapped up. So they can easily be made ahead and don’t need reheating before serving.
Nutrition
Premium
Virkelig lækkert! Også dagen efter, mums
Hejsa
Ej hvor gør det mig glad at høre – tusind tak 🙂
tænker er skal flere varianter på bloggen, skøn lille hapser 🙂
Warm wishes, Dianna
Kan filorullerne laves dages i forvejen, så de bare skal varmes op lige før servering?
Hej Annette
Det tænker jeg godt ja. Bag dem gerne 5 minutter mindre end opskriften beskriver, og fortsæt ved samme temperatur dagen efter og bag dem videre i 5 minutter + 4-6 minutter til de er gennemvarme:)
Warm wishes, Dianna
Er der en måde at gøre disse glutenfrie?
Hej Julie
Det har jeg desværre ikke erfaring med:)
Warm wishes, Dianna
Hej. Kan man mon lave dagen før og lune? 🙂
Hej Victoria
Har ikke prøvet, men det tænker jeg godt. Bag dem evt. 5 minutter mindre end i opskrift og så i ovnen dagen efter ved samme temperatur og giv dem resten af tiden på 4-6 minutter:)
Warm wishes, Dianna