Fillo Dough: 6 sheets, divided in half lengthwise for turnovers or 4 sheets divided into 4 rectangles for nests
¼ cup of melted butter or substitute vegetable spray
3 Dandy® clementines, peeled and segments diced
1 small sweet onion, thin sliced (about 1 heaping cup)
2 Tbsp. butter
1/3 cup crumbled blue cheese, Roquefort or gorgonzola
1/3 cup chopped candied pecans (1/4 inch chop)
Additional garnish of 12 candied pecan halves for top of nests*
- In a heavy bottomed pan melt 3 Tbsp. of butter and add sliced onions, cooking slowly as not to burn but to caramelize. This can take 30 to 45 minutes. Stir from time to time. When caramel color add diced clementine segments and cook for 2 to 3 minutes more. Cool to room temperature. Add crumbed cheese and candied pecans.
- For turnovers, cut six sheets of fillo dough lengthwise 4+” by 12”. Brush with melted butter or spray lightly with vegetable spray. At the bottom place a heaping teaspoon of mixture and fold like a flag in triangles. Brush top and bottom with butter or spray. Bake in preheated 375 degree F oven for about 4 to 5 minutes in center of oven.
- For fillo nests: Cut 3 sheets of fillo in half and then half again so you get even rectangles. Use a mini muffin pan. Brush each rectangle with melted butter or lightly spray with vegetable oil. Free form and crumple each rectangle into the muffin opening. Bake in the middle of a 375 degree F preheated oven for about 4 minutes until golden color. Fill with a heaping teaspoon of mixture and top with a candied pecan.
Notes: In working with fillo be sure to keep some plastic wrap over dough because it will dry out quickly. Some of the fillo dough now comes with 2 8 ounce rolls of dough in each box. Sheets are 8 ½ inches by 12 inches. This recipe is based on this size sheet of dough.
Serves: 12 turnovers/nests