Milopita ( Greek Apple Pastry ) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Commercial filo sheets,
FILLING
8: Apples*,
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,
Directions:
*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 wont 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 from luhu.jp
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 wont 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 from luhu.jp
Tags
Desserts