Milopita (greek apple pastry)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Karen Mintzias | ||
| 8 | Apples* | |
| ½ | cup | Sugar |
| ½ | teaspoon | Cinnamon |
| ½ | teaspoon | Allspice |
| 1 | cup | Powdered sugar |
| 1 | pounds | Commercial filo sheets |
| 1 | tablespoon | Cornstarch |
| ¼ | cup | Currants or raisins |
| ½ | cup | Walnuts |
| ½ | cup | Butter; melted |
Directions
FILLING
TOPPING
*Note- Apples should be cored, peeled and chopped. If desired, 2 cups canned apples (drained) may be substituted.
Defrost frozen filo to room temperature, 2 to 4 hours. Mix filling in a bowl tossing ingredients with a spoon. Set aside.
Lay 5 sheets filo flat, one on top of each other, with a little melted butter brushed between the sheets. Spread 1 cup of filling along one end. Roll filo over the apple filling so you will have a long filled tube. Fold side edges over ½" so filling won't fall out. Continue rolling.
Place in a buttered baking pan or cookie sheet. Brush tops generously with melted butter. Bake at 350 degrees for 1 hour. Sift powdered sugar over tops and sides as soon as it is taken out of the oven and while still hot. When cool, cut into 2" pieces and serve.
Source: "The Complete Greek Cookbook" by Theresa Karas Yianilos; Avenel Books, New York.
Typed for you by Karen Mintzias
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