Milopitakia: Mini Apple Phyllo Pies

These Milopitakia, aka mini Greek apple phyllo pies, have all the flavors of Fall!

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Milopitakia is a delicious mini Greek apple phyllo pie that’s buttery, crispy, and cinnamon sweet. Let’s face it, there’s nothing better than the smell of something apple cinnamon baking in the oven during the Fall months, so you have to try this simple recipe. It makes a large batch, so you can serve them at a gathering or freeze some of them for later. They won’t last long once you bake them, so you’ll be happy to have the backup!

How to prepare phyllo dough

Phyllo dough is sold in the frozen section of the grocery store. It’s important to thaw it properly to make working with it more manageable. So, just place the phyllo box in the refrigerator the night before you’re going to use it. In the morning, place the box on the countertop for a few hours to allow the phyllo to come to room temperature.  Be sure not to take the phyllo out of its packaging until ready to use, so the phyllo doesn’t dry out.

You’ll want to have these on hand at all time

• Flaky butter phyllo
• Soft, sweet apples
• Cinnamon caramel sauce
• Delicious Fall pies that you can have on hand for any occasion!

Comforting, sweet ingredients

• #4 phyllo –thawed and at room temperature
• Butter –melted
• Granulated sugar 
• Garnish: confectioner’s sugar and ground cinnamon

The Apple Filling:

• Apples –peeled, cored, and cubed
• Unsalted butter
• Granulated sugar
• Light brown sugar
• Cornstarch
• Ground cinnamon
• Salt
• Heavy whipping cream

Filling options

This recipe makes a lot of pies, and not everyone likes the same thing. They are absolutely delicious as they are, but there are several ways to make them your own. You can add your favorite dried fruits or ground nuts to the filling. Cranberries, raisins, walnuts, and pecans complement the apples perfectly.

How to make Greek Mini Apple Phyllo Pies

Make the Filling:

• Melt the butter in a large skillet over medium heat, then add all of the remaining filling ingredients except for the cream.
• Cook the filling until it thickens –about one minute.
• Remove from the heat and mix in the heavy cream.
• Set aside to cool completely. The filling can be stored in the refrigerator in an airtight container for up to 2 weeks.

Assemble the pastries:

• Preheat the oven to 350 °F, 180 °C.
• Remove the phyllo from its packaging and cut it into 4-6 inch squares.
• Layer 6 phyllo squares over each other and drizzle them with melted butter in between the layers.
• Place a tablespoon of the apple filling in the center of each stack of squares, then fold the edges towards the center and brush the top with melted butter.
• Place the pastries on baking trays that have been lined with parchment paper, then sprinkle the tops with some granulated sugar.
• Bake the trays on the center rack for about 25-30 minutes or until golden brown.
• Dust with confectioner’s sugar and cinnamon.

Freezing

If you’d like to make these ahead or just bake what you need each time, these pies freeze well. After assembling, the unbaked pastries can be frozen for up to 3 months. Freeze them on a tray, then tightly wrap them or transfer them to freezer-safe containers to store in the freezer.

Serving

These are great pies to serve at a Fall gathering or holiday gathering. You can make them ahead, and put them in the oven the day of your party. Make sure to have a lot of Greek coffee on hand to go with it. Kali Orexi!

More Delicious Fall Desserts:

• Baklava Apple Tart
• Pumpkin Phyllo Pie
• The Ultimate Apple Pie
• Pumpkin Roulade

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Milopitakia: Mini Phyllo Apple Pies

Yield: makes about 30 pies

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Ingredients

• 1 pound (454g)  #4 phyllo thawed and at room temperature
• 12 ounces (339g) butter, melted
• 2-3 tablespoons granulated sugar 
• Garnish: confectioner's sugar and ground cinnamon

The Apple Filling:

• 10 apples, peeled, cored, and cubed
• 4 oz (113g) unsalted butter
• 3/4 cup granulated sugar
• 1 cup packed light brown sugar
• 4 and 1/2 tablespoons (50g) cornstarch
• 1 tablespoon ground cinnamon
• 1/4 teaspoon salt
• 1/4-1/2 cup heavy whipping cream

Instructions

Make the Filling:

Melt the butter in a large skillet over medium heat. Add all of the remaining filling ingredients except for the cream. Cook the filling until it thickens. Remove from the heat and add the heavy cream. Mix and set aside to cool completely. The filling can be stored in the refrigerator in an airtight container for up to 2 weeks.

Assemble the pastries:

Remove the phyllo from its packaging and cut it into 4-6 inch squares.

Layer 6 phyllo squares over each other and drizzle them in between with melted butter. Place a tablespoon of the apple filling in the center of each stack of squares. Fold the edges towards the center and brush the top with melted butter.

Place the pastries on baking trays taht have been lined with parchment paper. Sprinkle the tops with some granulated sugar.

The unbaked pastries can be frozenfor up to 3 months. Store them in the freezer either tightly wrapped once they have frozen solid or transfer them to freezer-safe containers.

Preheat the oven to 350 °F, 180 °C.

Bake the trays on the center rack for about 25-30 minutes or until golden.

Dust with confectioner's sugar and cinnamon. Serve with Greek coffee. Kali Orexi!

Notes

Add your favorite dried fruits and ground nuts to the filling. Cranberries, raisins, walnuts, and pecans compliment the apples perfectly.

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