Crispy filo rolls with caramelised onions, feta and hot honey

Recipe for easy, crispy rolls of filo pastry filled with caramelised onions, feta and havarti.

Course Appetiser, Snack

Cuisine Danish

Nøgleord Filo bites, Party bites

Total Time 35

Servings rolls

Calories 151kcal

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.

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.

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.