So fall is coming upon us, and what better way to spend the darker evenings doing a little bit of baking. Now I am never ready to give up summer (I could permanently live in summer, as long as it isn’t a typical British summer!) and as I love Greece so much I thought I would try out one of the many recipes in my Greek Bible of cooking: Vefa’s Kitchen.
The recipe of choice being: Milopitakia or Apple stuffed Biscuits.
As we are well and truly into September now, our Apple tree in the garden has been full of wonderful cooking apples. I knew I wanted to make something with these and searched for the perfect Greek baking recipe to compliment the tart apples that are produced on our tree.
Getting the better apples 🍏🍎 was a bit of a challenge, but the good old ladders in the garage helped with reaching higher up in the tree. [TIP:] If you ever go apple picking, just be mindful that there is a high possibility of bugs either on or in the apples. I was unfortunate enough to have an unwelcome visitor fall down my top, which I didn’t realise at first, thinking it was a dried leaf…oh how wrong I was! Yup, a friendly spider decided to make itself comfortable 😲.
Once the apples were collected (and spider removed) they needed to be washed, peeled and then coarsely grated. I must admit that I didn’t read this part correctly, and grated the apples with the skin still on. I fished out the bigger pieces when I realised, however, I don’t think to leave the peel made a massive difference to the outcome of the stuffed biscuits.
Preparation for the recipe can be a little time consuming especially the grating of the apple part, but the milopitakia are well worth this hassle. The recipe is sort of in 2-3 halves also which again can feel like it can take a while to fully make these biscuits.
So the start of this recipe is a bit like how you would make a crumble mixture, by rubbing the self-raising flour and cubed butter together. I slightly changed the recipe by adding icing sugar into this mix, which did make it slightly harder to get the right texture for the ‘crumble’, but I found that the biscuits tasted much better than when I made them without the added sugar.
Once the flour, sugar and butter were combined, it was time to add the Greek yoghurt. This part can get messy but the main idea is to gently mix until the dough starts to come together. It should feel crumbly, and the dough shouldn’t be kneaded, with the mixture being p pressed together, ensuring all crumbs from the side of the bowl are added. Then the dough should be covered and placed in the fridge for approximately 30 minutes.
After the 30 minutes of chilling, the dough is ready to be made into milopitakia. The dough should make around 30 balls, however, I think mine made slightly more than this. Try to keep the balls equal in size, as they will cook more evenly together then.
To make the biscuits and stuff them, the dough is rolled into balls. Using your thumb make an indent into the ball to make a large hollow. Using a teaspoon, spoon a bit of the mixture into the hollow, pressing the dough together to seal this. They should then be patted down very gently. I had some difficulty with this stage, as the filling tended to overspill from the seal. I guess it is a bit of trial and error to see how much filling each biscuit can take. The milopitakia should then be placed onto the greased baking tray, with the seal side down.
Once placed in the oven, the biscuits usually take around 30-35 minutes to bake, or until they are lightly golden.
After removing from the oven, the baked milopitakia should be dusted with icing sugar and a little ground cinnamon before being left to cool. They can then be stored in an airtight container and last a few days (if you can resist eating them all once baked!).
How lovely do they look? I can say that they taste delicious, and got a very warm welcome from friends and family when tried. I think they have a similar texture to a scone, so would make a wonderful accompaniment to a lovely cuppa in the afternoon.
Have you tried baking something similar? Let me know if you give them a try in the comments below.
The full recipe can be found below: