Instructions:
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Prepare the Filling:
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In a bowl, mix chopped apples with sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Stir in walnuts or raisins if using. Let sit for 10–15 minutes.
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Prepare the Phyllo Dough:
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Preheat oven to 375°F (190°C).
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Lay one phyllo sheet on a clean surface and brush it lightly with melted butter.
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Place another sheet on top and repeat (you can use 2–3 layers per mini pie for extra crispiness).
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Cut into strips about 3 inches wide and 8 inches long.
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Assemble the Milopitakia:
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Place 1 heaping tablespoon of filling at one end of each strip.
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Fold like a triangle (as you would a flag), enclosing the filling and continuing to fold the strip into a triangle all the way to the end.
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Place on a parchment-lined baking sheet.
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Bake:
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Brush tops with more butter.
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Bake for 20–25 minutes or until golden and crispy.
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Serve:
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Let cool slightly, then dust with powdered sugar or drizzle with honey.
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