This easy appetizer from food editor Amy Traverso’s book, The Apple Lover’s Cookbook, makes the most of a classic flavor combination.
Photo: Dylan Leavitt
Apple, Cheddar, and Caramelized Onion Pastry Bites
Apples and caramelized onions are an unbeatable combination, especially when paired with Cheddar cheese. Using store-bought puff pastry and cooking the onions ahead of time makes this a very simple appetizer that you can assemble and bake right before your party.
Any firm-tart apples will work well here, but I particularly like aromatic varieties, such as Northern Spy, Esopus Spitzenburg, Newtown Pippin, Arkansas Black, or Stayman Winesap.
Total Time: 1 hour, 10 minutes
Hands-On Time: 45 minutes
Yield: About 40 puffs
Ingredients
- 2 tablespoons salted butter
- 2 large yellow onions, sliced crosswise into 1/8-inch-thick rings
- 1 tablespoon fresh thyme leaves
- 1 teaspoon kosher salt
- 6 tablespoons fresh apple cider, divided
- 1 sheet good-quality store-bought puff pastry, such as Dufour brand, kept cold
- 1 medium firm-tart apple, unpeeled, cored and cut into thin slices
- 3 cups finely grated sharp Cheddar cheese
Instructions
In a skillet or sauté pan over medium-low heat, melt the butter, then add the onions, thyme, and salt. Cover and cook, stirring occasionally, until the onions are translucent but do not change color, 8 to 10 minutes. Remove the cover, raise the heat to medium, and pour in 4 tablespoons of the cider, scraping the pan with wooden spoon to pick up any browned bits. Cook the liquid down until reduced to a tablespoon or so, about 8 minutes, then add the remaining 2 tablespoons of cider, scraping the bottom once more, and cook until the onions are golden brown, about 10 minutes.
Preheat the oven to 375° and set the rack in the second-to-lowest position. Put the chilled pastry on the ungreased baking sheet and roll out to a rectangle about 12 by 15 inches. If the pastry becomes soft or sticky during the process, put it in the freezer for 4 minutes to chill. Using a sharp knife or pizza cutter, cut the pastry in crisscrossing diagonal lines to form diamond-shaped pieces, each about 3 inches wide at the widest point. Top the center of each piece with an apple slice (trim to fit), a small pile of onions, and a sprinkling of cheese. Bake until the cheese is melted and the pastry is puffed and golden brown, 30 to 35 minutes. Transfer to a warmed platter and serve immediately.
