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Serves 6 | Prep Time | Cook Time

Why I Love This Recipe

The sweet crisp of the filo cracker, the bite of the wasabi caviar, the savory delight of the onion confit is memorable. This is a sure winner and a very unique recipe. Make your own mayonnaise well in advance. It will last weeks in the refrigerator. That is if you don’t use it before. The caramelized filo’s stay fresh in the freezer once made. They are then ready to use whenever you need them.

Ingredients You'll Need

Make mayonnaise and reserve

1 tablespoon mayonnaise Homemade Mayonnaise:
1 tablespoon olive oil
1 shallot, minced
2 garlic cloves, minced

1 egg yolk or 1 egg white
1 tablespoon sugar
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
¼ cup red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon dry mustard
1 cup canola oil
Chili Vinaigrette - see recipe in dressings
Homemade Mayonnaise - see recipe in dressings
3 phyllo slices
¼ cup canola oil
1/3 cup sugar
¼ cup olive oil
½ large red onion, thinly sliced
Sea salt to taste
6 tablespoons homemade mayonnaise
6 tablespoon Crème Fraiche – can be purchased in the market
1 teaspoon horseradish
3 ounces Wasabi caviar
6 herb leaves


Preheat oven to 425 degrees.cut each phyllo sheet in half. You should have 6 sheets. Spread each phyllo sheet on board and brush generously with canola oil. Dust with sugar. Stack one sheet on top of the other. Brush with remaining canola oil and sugar. Keep repeating this process until all six sheets of filo are used. Cut phyllo into 1-inch squares. Carefully place squares on parchment-lined cookie sheet. Cover phyllo squares with another sheet of parchment paper and top with a cookie sheet that is weighed down with a brick, to prevent from curling up. Bake for 10 minutes or until golden brown. Lift brick to check if golden brown. If so, remove cookie sheet and parchment paper. Turn phyllo over and bake 5 minutes more. Set aside.

Prepare Chili Vinaigrette as per instructions.

Prepare Homemade Mayonnaise as per instructions.

Sauté onion in olive oil until caramelized and golden brown. Season with sea salt. Reserve. May be made earlier in the day or the day before.

Mix together Homemade Mayonnaise, Crème Fraiche and horseradish. Place one caramelized square on plate and top with a little horseradish cream. Layer, starting with another phyllo square, then onions and caviar. Top with 3rd remaining phyllo square. Dot plate with Chili Vinaigrette and herb leaf. Repeat to make desired amount. Serve and enjoy!

Questions, Comments & Reviews

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