Apple Phyllo Rolls: Greek Milopitakia Rolls

Preheat the oven to 180°C. Line 2 baking trays with parchment paper.

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. The apples should be fork tender. 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.

Lay one sheet of phyllo flat on your work surface and drizzle some melted butter on top of it. Lightly brush the butter over the surface of the phyllo and then fold the sheet in half, lengthwise. Place a heaping tablespoon of he apple filling at the bottom of the sheet. Sprinkle some raisins and walnuts on top. Fold the sides over to cover some of the filling and roll upwards. Place the rolls on the baking trays and brush the tops with melted butter. Pierce 3-4 holes on top of each roll to allow the steam to escape.

Bake on the center rack of the preheated oven until golden and crisp. About 25-30 minutes. As soon as the pastries come out of the oven dust them with confectioner's sugar and set aside to cool completely.