Pressure cooker apple pita rolls (milopita)
A Greek twist on a classic apple dessert
This recipe is not an authentic Greek recipe but inspired by a trip to Greece with some of our friends last year. The hotel we were staying at had this nice apple pie but it was in a filo pastry instead of the traditional shortcrust pie we are accustomed to. After asking around the name of these desserts are called milopita. Where “μήλο” or milo means apple in Greek and “μηλόπιτα” means translates to milopita or apple pie. Who knew! The apple pie in the end here is lighter and more delicate and best eaten that day because it didn’t hold up to well in travelling.
After 5 mins in the pressure cooker let the filling cool down.
Place a spoonful of the apple filling onto the filo pastry
After baking these wonderful parcels of golden brown apple goodness were done!
- 6 granny smith apples, sliced
- 1 tbsp of butter
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 cup sugar
- 200ml water
- 1 packet of filo pastery
- Icing sugar for dusting
- 1 tbsp Brown sugar for dusting
- 1 tbsp Cinnamon for dusting
- 2 egg yolks
- Peel, core and slice apples into thin slices
- Place in pressure cooker and add all of the other ingredients
- Cook on high for 5 minutes with natural release
- Use an immersion blender to smooth out the apple filling
- Let filling cool before
- With the filo pastry, I cut it in half so that these parcels of apple goodness would be small but you could do a larger piece.
- Place a spoonful of the filling on the filo pastry
- Brush the sides of the filo pastry with the egg wash
- Fold over the edges over the apple sauce
- Place parcels on baking tray
- Mix the brown sugar with cinnamon to dust over the parcels
- Place in oven to bake for 20-30 minutes at 180C until golden brown
- Dust with some icing sugar before serving