Milopita (Greek Apple Pastry)

Servings: 8
Ingredients:

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

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