This simple recipe for apple cinnamon pastries was widely used throughout Cyprus during the 1960s. It gained popularity due to its easy-to-follow recipe and the abundance of locally grown apples. Although its popularity was overtaken by new modern takes on apple-based desserts tht used a crust pastry, it remains a sought-after local treat. Each small parcel, denoted by its apple and cinnamon filling, is traditionally served all year round, either warm or at room temperature and they make a welcome accompaniment to a Cyprus coffee.
HOW TO MAKE MILOPITA
Ingredients:
2 generous knobs of butter
1 tablespoon of cornstarch
2 tablespoons of ground cinnamon
5 whole apples, diced
½ a cup of cottage cheese
1 egg
3 tablespoons of sugar
1 teaspoon of salt
2 tablespoons of vegetable oil
1 teaspoon of vanilla extract
½ a cup of flour
1 teaspoon of baking powder
Instructions:
Pre-heat the oven to 350°F (175°C)
Place 1 knob of butter, 1 tablespoon of cinnamon, and the cornstarch into a large mixing bowl
Add the diced apples to create a mixture of good consistency.
Place the apple mixture into the pre-heated oven and cook for 10 minutes, allowing the apple to stew in its juices.
Mix the cottage cheese with the egg, salt, 1 tablespoon of sugar, vegetable oil and vanilla extract until a good consistency forms.
Add the flour and baking powder to the mixture, creating an elastic but firm dough.
Retrieve the apple mixture from the oven and allow it to cool at room temperature for 5 minutes.
Roll out some of the dough, creating even square or circular shapes.
Place the dough shapes onto a baking tray and then add the apple-based filling on top of each dough shape.
Fold and then pinch the tops to create parcels.
Bake for 15 to 20 minutes at 350°F (175°C).
Place the remaining butter, sugar and cinnamon into a small pan and heat until a syrup of good consistency forms.
Simmer the syrup mixture for around 5 minutes, making sure that it does not turn too thick.
When the apple pastries are ready, remove them from the oven and brush them with the syrup mixture before they cool.
Dust them with a little more sugar as they cool and then serve warm or at room temperature.
