| previous | next |
Title: Milopita (Greek Apple Pastry)
Categories: Dessert Greek
Yield: 8 Servings
| Karen Mintzias | ||
| 1 | lb | Commercial filo sheets |
| FILLING | ||
| 8 | Apples* | |
| 1/2 | c | Sugar |
| 1/2 | ts | Cinnamon |
| 1/2 | ts | Allspice |
| 1 | tb | Cornstarch |
| 1/4 | c | Currants or raisins |
| 1/2 | c | Walnuts |
| 1/2 | c | Butter; melted |
| TOPPING | ||
| 1 | c | Powdered sugar |
*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. Source: "The Complete Greek Cookbook" by Theresa Karas Yianilos; Avenel Books, New York.
Typed for you by Karen Mintzias
| previous | next |