For the dough:
100 gr. olive oil
200 gr. white wine (retsina)
500 gr. self-rising flour
2 tbsp tsipouro
For the apple puree
3 medium apples
½ tsp ground cinnamon
For the filling
the apple puree
½ tsp ground cinnamon
2 tbsp brown sugar
3 tbsp dried currants (black or white)
½ cup chopped walnuts
Icing sugar for sprinkling


1.For the apple puree
2.Wash apples under clean water. Peel-off the skin, remove the seeds, and cut the apples into small cubes.
3.Place a medium thick bottom pan on medium heat and put the diced apples in it. Cover with water and bring to boil. In a smaller sauce pan place peels and cores. Cover also with water and bring to boil.
4.Cook on simmer for about 20 minutes. Once the apple is cooked, turn off the heat and remove from the pan.
5.Using a clean dish towel or a cheese cloth, drain juice from the apple peels and cores into the cooked apple. Put into a blender and blend until smooth.
6.For the filling
7.In a medium bowl mix in all the ingredients and stir with a spoon just to combine.
8.For the dough
9.In a big bowl, mix all the ingredients and knead by hand until you have a soft, elastic dough.
10.In a slightly floured surface make a phyllo of 1 cm thickness using the rolling pin. Cut some circles, about 12 cm diameter.
11.Place a full spoon of filling on each circle and fold the dough, joining the edges and creating a half-moon using a fork. Alternatively, you can fold the edges and join them to the center, and put it to the baking pan facing down (like I did).
12.Preheat the oven to 200o Celsius. Cover a baking pan with a baking sheet and place mini apple pies onto it.
13.Bake for 25 minute, or until golden brown. Let cool completely and sprinkle with icing sugar.


If you want to escape the apple puree procedure, you can grate the apples to the grater and combine with the rest of the filling ingredients.



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