Milopita ( Greek Apple Pastry )
Milopita ( Greek Apple Pastry ) recipe
Yield
8 servingsPrep
25 minCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
phyllo (filo) pastry sheets
|
|
| Filling | |||
| 8 | each |
apples
* |
|
| ½ | cup |
sugar
|
|
| ½ | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
allspice
|
|
| 1 | tablespoon |
cornstarch
|
|
| ¼ | cup |
currants
or raisins |
|
| ½ | cup |
walnuts
|
|
| ½ | cup |
butter
melted |
|
| Topping | |||
| 1 | cup |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
phyllo (filo) pastry sheets
|
|
| Filling | |||
| 8 | each |
apples
* |
|
| 118 | ml |
sugar
|
|
| 2.5 | ml |
cinnamon
|
|
| 2.5 | ml |
allspice
|
|
| 15 | ml |
cornstarch
|
|
| 59 | ml |
currants
or raisins |
|
| 118 | ml |
walnuts
|
|
| 118 | ml |
butter
melted |
|
| Topping | |||
| 237 | ml |
powdered sugar
|
|
Directions
*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 inch 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℉ (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.
