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Sent with Love from CALIFORNIA in the Sierra Nevada Foothills.

Fantastic olive oils....make sure you try the black truffle.....amazing....a little bit o' Heaven in a bottle!"

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Puff Pastry Onion & Brie Appetizer

An Olive Oil and Wine Vinegar Recipe

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Prep Information

Prep Time

45 minutes

Cook Time

12-14 minutes


6-8 adult(s)


Butter Olive Oil,
Champagne Wine Vinegar

This appetizer is shaped like palmiers but is savory, rather than sweet in taste. The puff pastry rolled up and baked with brie, onions and caraway is delicious.


  • 2 medium onions, thinly sliced
  • 4-6 Tablespoons Butter Olive Oil
  • 2 Tablespoons brown sugar
  • 1/2 teaspoon Champagne Wine Vinegar
  • 1 sheet frozen puff pastry, thawed
  • 4 oz. Brie cheese or 4 oz. Camembert cheese, softened and with rind removed
  • 1-2 teaspoons caraway seeds
  • 1 egg
  • 2 teaspoons water


  • In a large skillet, cook the onions, butter, brown sugar and Champagne Wine Vinegar over medium-low heat until onions are golden brown, stirring frequently.
  • Remove with a slotted spoon and cool to room temperature.
  • On a lightly floured surface, roll puff pastry into an 11x8 rectangle. Spread softened Brie over pastry. Cover with cooked onions and sprinkle with caraway seeds.
  • Roll up one long side to the middle of the dough and then roll up the other side so the two rolls meat in the center.
  • Using a sharp, serrated knife, cut into 1/2 inch slices.
  • Place on parchment paper-lined baking sheets; flatten slices to 1/4 inch thickness. Refrigerate for 15 minutes.
  • In a small bowl, beat egg and water together and brush the mixture over the slices.
  • Bake at 375 degrees for 12-14 minutes, or until puffed and golden brown.