Preheat the oven to 200°C. Line two large baking trays with baking paper.

Caramelise

Heat the olive oil in a large saucepan over medium heat. Add the sliced onions with a pinch of salt. Cover and cook for 10 minutes, stirring occasionally, until softened.

Remove the lid, add the balsamic vinegar and brown sugar, and cook for a further 2 minutes, until glossy and caramelized. Set aside to cool.

Layer

Lightly dust your bench with flour and place one sheet of pastry on top. Spread a thin, even layer of roasted capsicum and onion dip over the pastry, leaving a ½-centimetre border.

Scatter over half the capsicum strips and half the caramelized onions, then finish with a sprinkle of Gruyere.

Place a second sheet of pastry over the top and press down gently to seal. Repeat with the remaining pastry and fillings.

Brush the surface with melted butter. Using a pizza cutter or sharp knife, cut the pastry into 2 cm strips.

Twist

Twist each strip 4–5 times and place on the prepared trays. Brush again with melted butter, then sprinkle with flaked salt and black sesame seeds.

Bake and Serve

Bake for 15–20 minutes, or until golden and puffed.

 Allow to cool slightly before serving with an extra bowl of roasted capsicum and onion dip for dipping.