Cretons Phyllo with Classic Fillings

20 minutes
10 minutes


  • ½ red onion, thinly sliced
  • 15 mL (1 tbsp.) of wine vinegar
  • Salt and fresh ground pepper
  • 4 sheets of phyllo dough
  • 30 mL (2 tbsp.) of olive oil or melted butter
  • 2 – 150 g (⅓ lb.) packages of duBreton Old-Fashioned Cretons
  • Yellow mustard, to taste
  • 60 mL (¼ c.) of gherkin pickles, chopped


Preparation steps


  1. In a bowl, mix the onion, vinegar, salt and pepper. Let marinate for at least 30 minutes.
  2. Preheat oven to 190°C (375°F).
  3. Spread out a sheet of phyllo dough on the counter and brush half with oil. Fold the sheet in two to adhere the oiled and non-oiled halves together. Again brush half with oil and fold in the same way. Brush and fold again to create a rectangle. Place on a baking sheet lined with parchment paper.
  4. Repeat with the other sheets of phyllo dough.
  5. Spread cretons on the phyllo dough rectangles, leaving a margin of about 1.25 cm (½”) around the sides.
  6. Bake for 10 minutes or until the dough is flaky and golden brown.
  7. Drain the marinated onion.
  8. Garnish the cretons phyllo pastries with drizzled mustard, marinated onion and chopped gherkin.
  9. Serve with salad or soup.