Milopita (Greek Apple Pastry)

——-FILLING——-

Apples*

1/2 c Sugar 1/2 ts Cinnamon 1/2 ts Allspice 1 tb Cornstarch 1/4 c Currants or raisins 1/2 c Walnuts 1/2 c Butter; melted ——-TOPPING——-

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 —–