Milopita (Greek Apple Pastry) Recipe - Cooking Index
1 lb | 454g / 16oz | Commercial filo sheets |
Filling | ||
8 | Apples* | |
1/2 cup | 99g / 3.5oz | Sugar |
1/2 teaspoon | 2.5ml | Cinnamon |
1/2 teaspoon | 2.5ml | Allspice |
1 tablespoon | 15ml | Cornstarch |
1/4 cup | 40g / 1.4oz | Currants or raisins |
1/2 cup | 118ml | Walnuts |
1/2 cup | 99g / 3.5oz | Butter - melted |
Topping | ||
1 cup | 198g / 7oz | 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.
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