MILOPITA (GREEK APPLE PASTRY)

Makes: 8 servings

1 lb phyllo pastry

Filling:
8 apples, peeled, cored and chopped
½ cup sugar
½ tsp cinnamon
½ tsp allspice
1 tbsp cornstarch
1/4 cup currants or raisins
½ cup walnuts
½ 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 ½ “ 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.