Make-Ahead Fall Dessert: Milopitakia: Mini Apple Phyllo Pies

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Ingredients
1 pound (454g) #4 phyllo thawed and at room temperature
12 ounces (339g) butter, melted
2-3 tablespoons granulated sugar
Garnish: confectioner's sugar and ground cinnamon
The Apple Filling:
10 apples, peeled, cored, and cubed
4 oz (113g) unsalted butter
3/4 cup granulated sugar
1 cup packed light brown sugar
4 and 1/2 tablespoons (50g) cornstarch
1 tablespoon ground cinnamon
1/4 teaspoon salt
1/4-1/2 cup heavy whipping cream
Instructions
Make the Filling:
Melt the butter in a large skillet over medium heat. Add all of the remaining filling ingredients except for the cream. Cook the filling until it thickens. Remove from the heat and add the heavy cream. Mix and set aside to cool completely. The filling can be stored in the refrigerator in an airtight container for up to 2 weeks.
Assemble the pastries:
Remove the phyllo from its packaging and cut it into 4-6 inch squares.
Layer 6 phyllo squares over each other and drizzle them in between with melted butter. Place a tablespoon of the apple filling in the center of each stack of squares. Fold the edges towards the center and brush the top with melted butter.
Place the pastries on baking trays taht have been lined with parchment paper. Sprinkle the tops with some granulated sugar.
The unbaked pastries can be frozenfor up to 3 months. Store them in the freezer either tightly wrapped once they have frozen solid or transfer them to freezer-safe containers.
Preheat the oven to 350 °F, 180 °C.
Bake the trays on the center rack for about 25-30 minutes or until golden.
Dust with confectioner's sugar and cinnamon. Serve with Greek coffee. Kali Orexi!
Notes
Add your favorite dried fruits and ground nuts to the filling. Cranberries, raisins, walnuts, and pecans compliment the apples perfectly.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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