Today a Greek milopitakia sweet treat with phyllo apples raisins walnuts delicious strudel rolls!!
They are simple, genuine, and homemade treats, prepared with little sugar (honestly, I would add a bit more) and we can vary them if we prefer to use pine nuts instead of walnut kernels, always keeping the presence of raisins which should first be soaked in a bit of brandy or rum.
The Greek cuisine is fantastic, full of great recipes that I cooked many years ago in a tavern and a restaurant of Greek friends and it was a wonderful period of which I keep beautiful memories and so much affection!
If you love the recipes of Greek cuisine I leave you the collection that I have cooked on the blog over the years.
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients GREEK MILOPITAKIA RECIPE WITH PHYLLO APPLES RAISINS WALNUTS
- 1 roll phyllo dough (contains 13/15 sheets, not all are used for this recipe)
- 2 apples (medium-sized)
- 2 tablespoons raisins
- 1 small glass brandy (or dark rum to soak the raisins)
- 5 walnut kernels (or a handful of pine nuts)
- 1.5 oz butter (to melt gently and a little more to brush before baking)
- 2 tablespoons brown sugar (leveled)
- to taste powdered sugar
- to taste ground cinnamon
Tools GREEK MILOPITAKIA RECIPE WITH PHYLLO APPLES RAISINS WALNUTS
#ADV
- Baking Paper
- Baking Pans
- Knives
- Pans
- Cutting Boards
- Knives
FOR THE PREPARATION OF THE GREEK MILOPITAKIA RECIPE WITH PHYLLO APPLES RAISINS WALNUTS
1) First, I soak the raisins in brandy or rum for about 15 minutes.
2) I wash and peel the apples, cutting them into small pieces and place them in a pan with the melted butter.
3) I also add the brown sugar and let the fruit wilt and season over moderate heat.
4) I chop the walnut kernels and also the softened raisins after soaking in the liquor.
5) I put everything in the pan with the apples and sprinkle with ground cinnamon.
6) I melt some butter and take a brush to then brush the phyllo sheets as I prepare the milopitakia rolls.
7) I divide each phyllo sheet into two parts and put a little apple strudel filling on one side, buttering the other sides a bit and rolling, inserting the side edges to close and seal the sweet filled rolls well.
ATTENTION … PHYLLO DOUGH DRIES IN A NANOSECOND WHEN IN CONTACT WITH AIR, SO PROTECT THE SHEETS WITH A CLOTH AS WE GO TO PREPARE THESE SWEETS.
8) I neatly arrange the milopitakia rolls on a baking sheet lined with parchment paper and lightly brush the milopitakia rolls, then place the tray in the refrigerator for about 30 minutes.
9) I preheat the oven to 375°F (190°C) to bring it to the right temperature and at the appropriate time, I bake the tray, cooking the Greek kitchen apple rolls milopitakia for about 25/30 minutes.
10) Once cooked, I let them cool, sprinkle with powdered sugar and …
Enjoy your meal!
Annalisa
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Annalisa says…
Recipe taken from this blog
I don’t particularly like cinnamon so dose it to your liking, adding a pinch even before tasting them!
