Real milopita (greek apple pastry)

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Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias 1 lb Commercial filo sheets

----------------------------------FILLING----------------------------------
8 Apples* 1 tb Cornstarch
1/2 c Sugar 1/4 c Currants or raisins
1/2 ts Cinnamon 1/2 c Walnuts
1/2 ts Allspice 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