Milopitakia (mini apple phyllo pies)

Peel the apples (optionally hold them in cold water with the juice of half a lemon), core them and cut into cubes.

Melt a stick of butter in a pan; add the apples, a little salt, the granulated sugar, cinnamon, cornstarch and brown sugar, and mix.

Cook over medium heat until the sugar melts and the apples release their juices; as soon as it boils it thickens quickly, so take it off the heat.

Stir in heavy whipping cream, a quarter to three-quarters of a cup depending on how thick the sauce is.

Cool the filling completely, at least an hour to an hour and a half, or make it a day ahead.

If the sauce is still thin after a minute of boiling, take it off the heat and add one to two teaspoons of cornstarch diluted in water, then return to the heat, so the apples do not turn to applesauce.

Cut the thawed filo into even squares of about four inches (up to six) and stack them.

Make stacks of six filo squares, drizzling melted butter between each layer and around the edges; no butter on the top layer.

Put a heaping tablespoon of filling in a mound in the center of each stack; optionally top with dried fruit and walnuts.

Fold the corners in toward the center, brushing with butter if they do not stick, and transfer to parchment-lined baking trays.

Brush all over with melted butter and sprinkle with a little granulated sugar.

Bake at 350F about 25 to 30 minutes until golden all around; cool to room temperature or serve hot.

To freeze, set the unbaked buttered pastries on a tray in the freezer until solid, then bag them or wrap the trays in plastic; bake from frozen at 350F, checking at 20 minutes, until golden brown.