Cheesy Onion and Tomato Puffs

1 sheet frozen puff pastry (from 17.3 oz. pkg.) thawed
2 T. butter or margarine
2 ½ c. thinly sliced sweet onion or yellow onion
2 tsp. packed brown sugar
¼ c. sun dried tomatoes in oil & herbs, drained and finely chopped
1 round (4 ozs.) Camembert cheese, cut into 3/4×3/4×1/4 in. pieces

Heat oven to 400 degrees; spray baking sheets with cooking spray. Unfold pastry on lightly floured surface. Roll into 12 in. square, trimming edges to make even. Cut into 6 by 6 rows to make 36 (2 in.) squares. Place on baking sheets. Bake 12-15 mins. until puffed and golden brown. Remove from baking sheets to wire rack. Cook until slightly warm.

Meanwhile, melt butter in 8 in. skillet over med. heat. Cook onion in butter 15-20 mins., stirring occasionally, until tender. Stir in brown sugar. Cook and stir until onions are coated. Stir in tomatoes. Remove from heat; keep warm.

Place cooled pastry squares back on the baking sheets. Press the cheese piece into center of each pastry square. Fill with about 1 tsp. onion mixture. Bake about 1 min. or until cheese is melted. Makes 36 appetizers.

Deborah Stanley