Title: Greek Apple Pastry (Milopita)
Categories: Dessert Pastry Ethnic
Yield: 8 Servings
|1||lb||Commercial filo 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. 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 1/2" 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.