Milopita ( Greek Apple Pastry ) Recipe


Ingredients

1 lb commercial filo sheets

FILLING

8 apples*
1/2 cup sugar
1/2 tsp cinnamon
1/2 tsp allspice
1 tbsp cornstarch
1/4 cup currants or raisins
1/2 cup walnuts
1/2 cup butter, melted

TOPPING

1 cup powdered sugar


Directions

*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.


Servings: 8 servings

 

 

Milopita ( Greek Apple Pastry ) Recipe brought to you by Recipe Ideas


Categories: Apple; Bread; Breads; Dessert; Fruit


The History of Recipes

Historians have traced the existance of recipes way back into the far past, at least as far back into recorded history as pharonic Egypt, and quite possibly further than that. In practice though, in the main part, these early cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.

Fascinatingly, the oldest recipe found, according to experts are some tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated.

During Roman times around 25BC a roman called Apicius assembled a collection of scripts describing recipes enjoyed by wealthy Romans. He describes how the meals of wealthy Romans were split into appetizers, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the chefs of Roman times made use of many spices, including some that we all recognise like thyme, mint and parsley.

In the fifteenth century, knights returning from the crusades brought back many foods and spices from the East, including spices like coriander, parsley, basil and rosemary. The introduction of these new tastes created an eruption in books on cookery, the majority of which are now in private libraries.

Over the following few hundred years, the upper-class families of Wesstern Europe competed with each other to serve up the most extravagent meals, and as a result the best chefs and their collection of recipes became highly prized. Notwithstanding that, it was during the 19th century that fine cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, testing, and writing down recipes to allow everyone to enjoy them.

By the arrival of the 20th century, cooking books are in high demand, as a result of increased literacy, people having increased free time and disposable income.

Like it or not, the introduction of television brings us cooking programs and the demand for the accompanying recipe books.

And that pretty much brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes like the ones you can find on this web site.

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We hope you enjoy this Milopita ( Greek Apple Pastry ) recipe.

 


Milopita ( Greek Apple Pastry ) Recipe, one of many tasty recipes brought to you by Recipes Ideas




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