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.