Milopita ( Greek Apple Pastry )
Milopita ( Greek Apple Pastry ) recipe
phyllo (filo) pastry sheets
*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.
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 inch so filling won't fall out.
Place in a buttered baking pan or cookie sheet.
Brush tops generously with melted butter.
Bake at 350℉ (180℃) 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.
First published: 1996-01-27 last updated: 2016-06-03