Puff Pastry with Onions and Apples

I made these little sweet and savory puff pastry squares for a New Year's Eve party (I know I'm a little late in posting!) and they seemed to go over well. I liked the different layers of flavor and texture-the crispy, buttery puff pastry and the sweet and tart apples and onions. I didn't taste the Gruyere cheese all that much, which was disappointing, since I thought the squares could have used the creaminess. But overall a solid snack. I used this recipe from Williams-Sonoma, with a few minor tweaks.

Makes 32 squares (16 per sheet of puff pastry)
Total time to cook: 1.5 hours

2 tbsp vegetable oil
1.5 lbs yellow or white onions, cut in half and thinly sliced
1 tsp kosher salt
2 tbsp margarine or butter
1 lb granny smith apples (or another tart apple), peeled and thinly sliced
1 tsp white sugar
1.5 oz shredded Gruyere cheese
1/8 tsp black pepper
1 lb frozen puff pastry dough, thawed (it usually comes with two sheets)
1 egg, whisked with 2 tbsp water

- In a medium pan, heat the oil over medium heat. Add the sliced onions and salt, and cook for about 30 minutes, stirring every five minutes or so (more frequently as they start to turn brown.) They should be golden brown when they're done.
- Transfer the onions to a bowl and set them aside. Keep the pan as is, you'll use it again soon.
- Preheat the oven to 400 degrees, putting one rack near the top of the oven and the other near the bottom.
- Line two baking sheets with parchment paper.
- In the same pan you used to cook the onions, melt the margarine or butter over medium heat. Add the apples and the sugar. Cook until the apples start to soften and start to turn golden brown.
- Mix the apples with the onions and stir in the Gruyere and black pepper.
- Cut the puff pastry sheets into squares, you should be able to do four rows of four on each. Arrange the squares evenly on the prepared baking sheets.
- Brush a thin layer of the egg wash onto each square. Spoon the onion and apple mixture into the middle of each square, about one tablespoon per square.
- Bake for about 25 minutes, putting one sheet on the top rack and the other on the bottom. Switch them halfway through.
- Let the squares cool to room temperature before serving. The travel well in a sealed container, as long as they've completely cooled. If they're still warm, they'll start to steam up the container and lose their crispiness.

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