These mini apple pies with phyllo, also known as milopitakia, are crisp, golden pastry triangles filled with a warm apple pie-style filling and finely chopped walnuts. They deliver all the cozy flavour of a traditional apple pie, but without the work of making pastry dough from scratch. A light dusting of icing sugar adds just the right finishing touch and makes these small Greek apple pastries perfect for sharing.
Phyllo is a much-loved ingredient in Greek cooking. It is used in savoury pies, sweet pastries, and bite-sized treats because it bakes into delicate, flaky layers with very little effort. In this recipe, store-bought phyllo wraps around a simple apple, cinnamon, and walnut filling to create a dessert that is light, crisp, and full of classic apple pie flavour.
Why I love this recipe
Apple pie is one of those desserts that feels comforting from the moment it starts baking. The scent of apples and cinnamon, the tender fruit filling, and the golden pastry all make it feel special. Still, there are times when making a full pie crust is more effort than you want to take on. These mini apple pies with phyllo are the perfect solution.
The filling has the familiar flavour of apple pie, but the pastry is much easier to prepare. Instead of rolling out dough, you simply cut strips of phyllo, brush them lightly with butter, add a spoonful of filling, and fold them into triangles. The result is a crisp, flaky, bite-sized dessert that is ideal for holidays, gatherings, afternoon coffee, or whenever you want a small sweet treat.
Key ingredients
You only need a handful of simple ingredients to make these crisp phyllo apple triangles. Most are pantry staples, with phyllo dough being the main item you may need to pick up.
Apples Any apples can be used, although Golden Delicious apples work especially well in baked apple desserts. They soften nicely and create a tender filling.
Phyllo Phyllo, also spelled filo, is a thin pastry dough commonly used in Greek cooking. It becomes wonderfully crisp and flaky when brushed with butter and baked.
Sugar Granulated sugar sweetens the apple filling without overpowering the fruit.
Lemon juice Fresh lemon juice helps keep the apples from browning and adds a light brightness to the filling.
Walnuts Finely chopped walnuts add flavour, texture, and a lovely nutty contrast to the soft apple filling.
Butter Melted butter is brushed over the phyllo so the pastry bakes up crisp, golden, and flaky.
Cinnamon Ground cinnamon gives these mini apple pies their classic warm apple pie aroma.
Flour A small amount of flour helps absorb some of the juices released by the apples, keeping the phyllo from becoming soggy.
Icing sugar A final dusting of icing sugar adds sweetness and makes the finished pastries look beautiful.
How to make it
Once you become comfortable handling phyllo, these mini apple pies are simple to assemble. Work gently, keep your filling cool before folding, and avoid overfilling the triangles.
Step 1
Peel and core the apples, then chop them into small dice.
Step 2
In a medium pot, combine the apples, sugar, lemon juice, cinnamon, flour, and water. Cook over medium heat for about 15 minutes, stirring often, until the apples soften and release some of their juices.
Step 3
Stir the chopped walnuts into the cooked apple mixture, then set the filling aside to cool completely.
Step 4
Preheat the oven to 350 degrees Fahrenheit.
Step 5
Melt the butter. Cut the phyllo into 3-inch strips. Place a double layer of phyllo in front of you and brush it lightly with melted butter. The phyllo does not need to be saturated; a light coating is enough.
Step 6
Place about 1 teaspoon of cooled apple filling near the bottom of the phyllo strip.
Step 7
Fold the bottom left corner of the phyllo strip over the filling to meet the right edge. Then fold the bottom right corner over to meet the left edge. Continue folding from side to side, keeping the triangle shape as you move up the strip. Repeat with the remaining phyllo and filling.
Step 8
Arrange the phyllo triangles on a parchment-lined baking sheet. Brush the tops lightly with more melted butter. Bake on the middle rack for about 15 minutes, or until golden and crisp. Let them cool on the baking sheet.
Step 9
Once the phyllo triangles are completely cooled, dust them with sifted icing sugar before serving.
Helpful hints
Working with phyllo
Phyllo has a reputation for being delicate, but it is easier to use than many people expect. It can dry out if left exposed for a long time, so keep the sheets you are not using covered with a clean towel. Handle the pastry gently, especially when folding, and do not worry if a sheet tears slightly. Because each triangle uses a double layer, small tears are usually easy to hide.
Get comfortable with phyllo
Store-bought phyllo is a helpful shortcut for both sweet and savoury recipes. Once you learn the folding method, you can use the same technique for many fillings. The key is to keep the filling amount small, fold neatly, and seal the filling inside the pastry as best you can.
Where to find phyllo
Phyllo dough is usually available at Mediterranean or Middle Eastern grocery stores and in many well-stocked supermarkets. It may be sold fresh or frozen. Fresh phyllo is often easier to work with, but frozen phyllo can also be used if it is thawed properly according to the package directions.
Pick your apples
Golden Delicious apples are a great choice for this recipe, but you can use the apples you enjoy or already have. The filling is cooked before it is wrapped, so the apples should be chopped small enough to soften quickly and fit easily inside the phyllo triangles.
How to shape them
The goal is to fold the phyllo into compact triangles that fully enclose the apple filling. They do not have to look perfect. If a few are slightly uneven, they will still taste delicious. Be careful not to fold them too tightly, because the filling needs a little room as it heats in the oven. Overfilled or tightly folded triangles may leak during baking.
Recipe variations
For a different version, replace the apples with pears and make mini pear phyllo pies. You can also swap the walnuts for pecans or finely chopped almonds. Keep the pieces small so the filling remains easy to fold inside the phyllo strips.
Storing and freezing
These mini apple pies with phyllo can be frozen before baking. Place the folded, unbaked triangles on a baking sheet until firm, then transfer them to a freezer bag. Bake from frozen on a parchment-lined baking sheet, adding about 5 to 7 minutes to the regular baking time. Remove them from the oven when they are golden brown and crisp.
Baked milopitakia can be stored loosely covered at room temperature for 3 to 4 days. They may also be refrigerated and reheated in the oven. For the best texture, warm them at 350 degrees Fahrenheit for a few minutes before serving.
Related recipes
Bougatsa is a classic Greek dessert filled with creamy custard and wrapped in crisp pastry.
Pizzapitakia phyllo pizza pockets are savoury phyllo parcels filled with pizza-inspired ingredients.
Mushroom and chestnut phyllo triangles are mild, savoury triangles made with mushrooms and chestnuts.
Mini apple pies with phyllo
Equipment
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Baking sheet
Ingredients
- 6 apples Golden Delicious are a good choice
- 1/2 cup granulated sugar
- 1 tbsp fresh lemon juice
- 1/2 teaspoon ground cinnamon
- 1 tbsp all-purpose flour
- 1 teaspoon water
- 1 pound store-bought phyllo
- 1/2 cup finely chopped walnuts
- 1/4 cup butter
- 1/4 cup icing sugar
Instructions
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Peel, core, and finely dice the apples.
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Combine the apples, sugar, lemon juice, cinnamon, flour, and water in a medium pot. Cook over medium heat for 15 minutes, stirring often, until softened.
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Stir in the chopped walnuts and allow the filling to cool completely.
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Preheat the oven to 350 degrees Fahrenheit.
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Melt the butter and cut the phyllo into 3-inch strips. Use two layers of phyllo for each triangle and brush lightly with butter.
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Place about 1 teaspoon of apple filling at the bottom of each phyllo strip.
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Fold the phyllo from corner to corner, forming a triangle and keeping the filling enclosed. Repeat with the remaining filling and phyllo.
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Place the triangles on a parchment-lined baking sheet and brush the tops with a little more butter. Bake for 15 minutes, or until golden and crisp.
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Cool completely, then dust with sifted icing sugar.
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Serve and enjoy.
Notes
To reheat, place them in a preheated 350 degree Fahrenheit oven for a few minutes.
Nutrition
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Carbohydrates: 12g
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Protein: 1g
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Fat: 3g