| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Greek |
Desserts |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Commercial filo sheets |
| 8 |
|
Apples* |
| 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 |
| 1 |
c |
Powdered sugar |
INSTRUCTIONS
FILLING
TOPPING
*Note- Apples should be cored, peeled and chopped. If desired, 2 cups
canned apples (drained) may be substituted. Defrost frozen filo to room
temperature, 2 to 4 hours. Mix filling in a bowl tossing ingredients with a
spoon. Set aside.
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.
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. Continue rolling.
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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