Ingredients Jump to Instructions ↓

  1. 1 lb Commercial filo sheets

Instructions Jump to Ingredients ↑

  1. ——-FILLING——-

  2. Apples*

  3. 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——-

  4. c Powdered sugar *Note- Apples should be cored, peeled and chopped. If desired, 2 cups canned apples (drained) may be substituted.

  5. Defrost frozen filo to room temperature, 2 to 4 hours. Mix filling in a bowl tossing ingredients with a spoon. Set aside.

  6. 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.

  7. Roll filo over the apple filling so you will have a long filled tube.

  8. Fold side edges over 1/2′ so filling won’t fall out. Continue rolling.

  9. 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.

  10. Source: ‘The Complete Greek Cookbook’ by Theresa Karas Yianilos; Avenel Books, New York.

  11. Typed for you by Karen Mintzias —–


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