Milopita (Greek Apple Pastry)

Recipe Ingredients

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

Recipe Instructions

*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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