Mighty Minis
Following a hearty Thanksgiving meal, sometimes a big piece of pie is just too much, so we decided to create a seasonal dessert in mini form. But don’t be fooled—just because it’s half the size doesn’t mean it’s half as satisfying. We packed the full flavor of apple pie into these adorable Greek triangles that can be served alone or alongside another dessert to showcase the bounty of your table.
A Thanksgiving celebration begs for an apple dessert and whether you’re heading to the farms to pick them yourself or getting them from your local grocer, our month-long gala of this fall fruit will give you lots of recipes to make the most out of your holiday dessert. These Greek recipes have been passed down through the generations and have “milo” (meaning “apple”) in their names, so there you go!
A Thanksgiving celebration begs for an apple dessert and whether you’re heading to the farms to pick them yourself or getting them from your local grocer, our month-long gala of this fall fruit will give you lots of recipes to make the most out of your holiday dessert. These Greek recipes have been passed down through the generations and have “milo” (meaning “apple”) in their names, so there you go!
MINI APPLE PHYLLO PIES (Milopitakia me Fillo, μηλόπιτακια με φύλλο)
Sautéed spiced diced apples, raisins, and nuts are encased in phyllo that’s folded to form delectable little triangles—delicious things come in mini packages (make-ahead instructions included)! Perfect for a delightful Thanksgiving-dinner finale.
KOUZINA TIPS:
1. Choose apples that are semi-firm so they hold their shape while baking.
2. We prefer the slightly thicker #5 phyllo sheets (compared to #4) because they’re easier to work with, but still result in a flaky pastry.
PREP TIME 30 minutes plus standing
COOKING TIME about 7 minutes
BAKING TIME 20 minutes
MAKES about 20 mini triangles
APPLE FILLING
2 1/2 teaspoons flour
1/4 teaspoon cinnamon
Small pinch cardamom
Small pinch freshly grated nutmeg
5 medium (about 2 1/4 pounds) semi-firm apples (such as Fuji, Honeycrisp, Pink Lady, or Braeburn), peeled, cored, and cut into 1/4-inch-thick dice
1/3 cup granulated sugar
2 tablespoons fresh lemon juice
1 tablespoon light brown sugar
1 tablespoon Greek thyme honey
1 tablespoon unsalted butter
1 tablespoon Greek brandy
1/4 cup raisins (optional)
1/4 cup finely chopped walnuts or pecans (optional)
*
15 sheets #5 or #4 (14-by-18-inch) phyllo dough, thawed, at room temperature
Confectioners’ sugar, for dusting
1/4 cup melted butter or olive oil, for brushing phyllo
1. Make apple filling: In a small bowl, combine the flour, cinnamon, cardamom, and nutmeg; set aside. In a large bowl, gently toss together the apples, granulated sugar, lemon juice, brown sugar, and honey. In a large skillet over medium-low heat, melt the butter. Add the apples and the liquid in the bowl and simmer until apples are just fork tender but still holding their shape, 3 to 4 minutes (do not overcook). Gently stir in the brandy and the flour-spice mixture until combined; cook until liquid has thickened, about 2 minutes more. Pour into a heatproof bowl, stir in the raisins and nuts (if using), and let stand until cooled completely, about 1 hour. (Can be made ahead. Cool completely, then cover and refrigerate overnight.)
2. Make triangles: Heat oven to 350°F. With stack of phyllo sheets on workspace, narrow end facing you, cut into 4 long strips (each about 3 1/2 inches wide); stack strips and cover with a slightly damp clean kitchen towel to keep them from drying out. Place 1 phyllo sheet on workspace and brush with butter/olive oil all the way to the edges. Repeat layering with 2 more sheets and butter/olive oil for a total of 3 sheets, brushing the top sheet. Place about 1 teaspoon of apple filling on end closest to you and lift one corner of the phyllo over the filling to cover completely, forming a triangle and flattening slightly. Continue folding flag style to end of phyllo strip, trimming off any excess. Brush all over with butter/olive oil and place on a large heavy-duty rimmed baking sheet. Repeat to make remaining triangles, placing 1 inch apart on sheet. (Can be made ahead. Place, unbaked, in an airtight container and refrigerate up to 1 day or freeze in a single layer in a heavy-duty resealable plastic bag up to 1 month. Continue with step 3—if frozen, do not thaw before baking.)
3. Bake 15 to 20 minutes, until completely golden. Transfer to a wire rack and let cool to warm. Dust with confectioners’ sugar just before serving. Serve warm.
Recipe © copyright Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com
I hope you enjoyed our final week of apple recipes that will put a finishing sweet note on your Thanksgiving! For all of our November apple recipes, here’s the link.
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
We wish you a safe and Happy Thanksgiving! Thanks for following us and we’ll see you next Monday!
Until then~
Kali orexi! Good appetite!
Kelly
Sautéed spiced diced apples, raisins, and nuts are encased in phyllo that’s folded to form delectable little triangles—delicious things come in mini packages (make-ahead instructions included)! Perfect for a delightful Thanksgiving-dinner finale.
KOUZINA TIPS:
1. Choose apples that are semi-firm so they hold their shape while baking.
2. We prefer the slightly thicker #5 phyllo sheets (compared to #4) because they’re easier to work with, but still result in a flaky pastry.
PREP TIME 30 minutes plus standing
COOKING TIME about 7 minutes
BAKING TIME 20 minutes
MAKES about 20 mini triangles
APPLE FILLING
2 1/2 teaspoons flour
1/4 teaspoon cinnamon
Small pinch cardamom
Small pinch freshly grated nutmeg
5 medium (about 2 1/4 pounds) semi-firm apples (such as Fuji, Honeycrisp, Pink Lady, or Braeburn), peeled, cored, and cut into 1/4-inch-thick dice
1/3 cup granulated sugar
2 tablespoons fresh lemon juice
1 tablespoon light brown sugar
1 tablespoon Greek thyme honey
1 tablespoon unsalted butter
1 tablespoon Greek brandy
1/4 cup raisins (optional)
1/4 cup finely chopped walnuts or pecans (optional)
*
15 sheets #5 or #4 (14-by-18-inch) phyllo dough, thawed, at room temperature
Confectioners’ sugar, for dusting
1/4 cup melted butter or olive oil, for brushing phyllo
1. Make apple filling: In a small bowl, combine the flour, cinnamon, cardamom, and nutmeg; set aside. In a large bowl, gently toss together the apples, granulated sugar, lemon juice, brown sugar, and honey. In a large skillet over medium-low heat, melt the butter. Add the apples and the liquid in the bowl and simmer until apples are just fork tender but still holding their shape, 3 to 4 minutes (do not overcook). Gently stir in the brandy and the flour-spice mixture until combined; cook until liquid has thickened, about 2 minutes more. Pour into a heatproof bowl, stir in the raisins and nuts (if using), and let stand until cooled completely, about 1 hour. (Can be made ahead. Cool completely, then cover and refrigerate overnight.)
2. Make triangles: Heat oven to 350°F. With stack of phyllo sheets on workspace, narrow end facing you, cut into 4 long strips (each about 3 1/2 inches wide); stack strips and cover with a slightly damp clean kitchen towel to keep them from drying out. Place 1 phyllo sheet on workspace and brush with butter/olive oil all the way to the edges. Repeat layering with 2 more sheets and butter/olive oil for a total of 3 sheets, brushing the top sheet. Place about 1 teaspoon of apple filling on end closest to you and lift one corner of the phyllo over the filling to cover completely, forming a triangle and flattening slightly. Continue folding flag style to end of phyllo strip, trimming off any excess. Brush all over with butter/olive oil and place on a large heavy-duty rimmed baking sheet. Repeat to make remaining triangles, placing 1 inch apart on sheet. (Can be made ahead. Place, unbaked, in an airtight container and refrigerate up to 1 day or freeze in a single layer in a heavy-duty resealable plastic bag up to 1 month. Continue with step 3—if frozen, do not thaw before baking.)
3. Bake 15 to 20 minutes, until completely golden. Transfer to a wire rack and let cool to warm. Dust with confectioners’ sugar just before serving. Serve warm.
Recipe © copyright Kukla's Kouzina: A Gourmet Journey~Greek Island Style, kuklaskouzina.com
I hope you enjoyed our final week of apple recipes that will put a finishing sweet note on your Thanksgiving! For all of our November apple recipes, here’s the link.
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
We wish you a safe and Happy Thanksgiving! Thanks for following us and we’ll see you next Monday!
Until then~
Kali orexi! Good appetite!
Kelly
Copyright © Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!
Web design by Kelly Salonica Staikopoulos
Web design by Kelly Salonica Staikopoulos
