MILOPITA (GREEK APPLE PASTRY)
Makes: 8 servings
1 lb phyllo pastry
Filling:
8 apples, peeled, cored and chopped
1/2 cup sugar
1/2 tsp cinnamon
1/2 tsp allspice
1 tbsp cornstarch
1/4 cup currants or raisins
1/2 cup walnuts
1/2 cup butter, melted
Topping:
1 cup Powdered Sugar
1. NOTE: If desired, 2 cups canned apples (drained) may be substituted.
2. Defrost frozen phyllo pastry to room temperature, 2 to 4 hours.
3. Mix filling in a bowl tossing ingredients with a spoon. Set aside.
4. Lay 5 sheets phyllo flat, one on top of each other, with a little melted butter brushed between
sheets.
5. Spread 1 cup of filling along one end. Roll phyllo over the apple filling so you will have a long
filled tube.
6. Fold side edges over 1/2 “ so the filling won’t fall out. Continue rolling.
7. Place the buttered baking pan or cookie sheet.
8. Brush tops generously with melted butter.
9. Bake at 350 degrees for 1 hour.
10. Sift powdered sugar over tops and sides as soon as it is taken out of the oven and while still hot.
11. When cool, cut into 2″ pieces and serve.
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