With a crisp homemade filo and caramelized apple filling, our delicious version of apple strudel is a lent-friendly recipe; making it the perfect sweet during Easter fasting or anytime you are looking to serve an enticing vegan dessert! 

Milopita Strudel Image IN+SIGHTS GREECE

Ingredients

For pastry

  • 300 x grams all-purpose flour
  • 1 x tablespoon vinegar
  • pinch of salt
  • 2 x tablespoons olive oil, extra for drizzling
  • 150ml x cups lukewarm water
  • icing sugar for dusting (optional)

For filling

  • 5 x red apples
  • 120 grams x brown crystal sugar
  • 3 x teaspoons cinnamon 
  • 1 x teaspoon vanilla extract
  • 1 x tablespoon lemon juice

Milopita Strudel 2 Image IN+SIGHTS GREECE

Method

  • In a large bowl, mix the flour with the salt, vinegar and olive oil, and place lukewarm water in the middle of mixture.
  • Knead the dough well. 
  • Leave to rest for about half an hour, covered in cling wrap. 
  • In the meantime, peel, core, and grate apples. Pour the lemon juice over apples and add cinnamon, sugar, and vanilla extract. Mix well and set aside.
  • When ready, lightly sprinkle flour on the surface you will be using to roll out your pastry. 
  •  Divide dough into 2 pieces. Flatten out each piece and one by one, begin rolling them out slowly using a rolling pin. They should end up being about 60 cm in diameter.
  • Divide filling into half and spread the apple filling evenly on both sheets of filo so the entire pastry is covered with apple.
  • Start rolling each filo and as you roll, press the two edges so that the filling will not come out.
  • Place each strand onto a baking tray that has been lined with baking paper and lightly drizzled with olive oil and also lightly drizzle the top of the pastry with drops of olive oil.
  • Bake in 200 degrees Celsius (pre-heated) oven for about 45 minutes, or until milopita is golden brown.
  • When ready, transfer to a rack and allow to cool.
  • Dust with icing sugar (optional), cut in slices and serve.

Recipe and Images by IN+SIGHTS GREECE © (Copyright) 

Penny Zalalas
Penny Zalalas

Executive Editor

At the age of 18, when starting her university degree in Media & Culture, Penny was offered her first role in the industry and began her career at Rupert Murdoch’s News Limited. Since then she has worked as a journalist & editor in both print & online publications, bringing with her 20 + years of experience in magazines. Her utter love for Greece, plus a constant urge to create, innovate & inspire is what led her to launch IN+SIGHTS GREECE.

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