Sunday was our dear friend Pete’s birthday. Well Pete just happens to be Greek. We met him and his wonderful family about 20 years ago, not too long after they moved here from Athens. They are truly some of the nicest people I have ever met, or as my husband says “Pete is good people”. Yes, it’s grammatically incorrect on purpose. ;)
Greek Apple Pastry & Christopsomos (Artos) for BBA
- 3 medium sized Granny Smith apples
- 1 ½ cups of self-rising flour regular flour with 1 ½ teaspoons of baking powder will do in a pinch
- 2 eggs separated
- 1 cup of white sugar
- 3/4 of a cup of unsalted butter
- 1/3 cup of milk
- 1/4 cup of brown sugar
- 1 tablespoon grated lemon rind
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- pinch of salt
Peel and core the apples and slice them into sixteenths and set them aside in bowl of water with some lemon juice squeezed into it to keep the apple slices from browning. (I actually cut mine even thinner as my apples were a bit on the large side)
Sift flour with salt (and the baking powder if required).
Using a mixer, cream ½ cup of the butter and the 1 cup of white sugar until smooth.
While continually mixing, add the egg yolks one at a time alternating with a tablespoonful of flour in between yolks to achieve a smooth and creamy consistency in the mix.
Add the rest of the flour in stages, alternately adding the milk in stages as well. Then add the vanilla extract and lemon rind and mix until the batter is smooth.
In a separate mixing bowl, whip the egg whites into stiff peaks and then using a spatula, carefully fold them into the batter.
Butter the sides of a pie baking dish and pour in the finished batter.
Arrange the apple slices in a perpendicular fashion overtop of the batter in a circular pattern to form an outer ring of apple slices. Fill the center of the ring with any remaining slices.
Melt the remaining ¼ cup of butter along with the ¼ cup of brown sugar, mix in the cinnamon and pour the mixture over the apple slices in a circular fashion, making sure to distribute it evenly in a long even stream.
Place baking dish in an oven pre-heated to 350° F. and bake for approximately 60 minutes (mine was 50-55).Let the Milopita stand to cool for at least a couple hours before serving.
Next you have to separate the dough in two pieces, 1/3 and 2/3. Put the 1/3 piece into a plastic bag in the refrigerator to chill. Form the remaining 2/3 into a boule, which is a tight ball, pinching the ends underneath so that the dough will bake up into a ball and not spread out. Then place it on the cookie sheet, cover with plastic wrap, and let rise another 60-90 minutes.When the dough is ready to be baked, you remove the chilled dough from the refrigerator and separate into two piece. Roll into 10″ ropes and criss cross across the top of the dough ball. Cut the ends of the ropes and curl up.
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