Greek Apple Pie

Greek Apple Pie

Greek Apple Pie

Directions

  1. Defrost frozen filo to room temperature, 2 to 4 hours.
  2. Mix filling in a bowl tossing ingredients with a spoon. Set aside.
  3. Lay 5 sheets filo flat, one on top of each other, with a little melted butter brushed between the sheets.
  4. 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.
  5. Continue rolling.
  6. Place in a buttered baking pan or cookie sheet. Brush tops generously with melted butter. Bake at 350 degrees for 1 hour.
  7. Sift powdered sugar over tops and sides as soon as it is taken out of the oven and while still hot.
  8. When cool, cut into 2″ pieces and serve.

Source: http://www.geocities.com/NapaValley/7003/greek/main

Ingredients

  • 8 Apples (should be cored, peeled and chopped. If desired, 2 cups canned apples (drained) may be substituted.)
  • 1 tb Cornstarch
  • 1/2 c Sugar
  • 1/4 c Currants or raisins
  • 1/2 ts Cinnamon
  • 1/2 c Walnuts
  • 1/2 ts Allspice
  • 1/2 c Butter; melted
  • 1 c Powdered sugar
  • 1 lb Commercial filo sheets
 

3 Comments

  1. Anonymous says:

    i like this recipe but how is it greek it looks like a normal apple pie to me

  2. This is not really a Greek Apple pie! How can it be?

  3. It is delicious. I never knew that apple pie is Greek. It had a perfect little sweet taste.