Step 1

Preheat the oven to 350 °F, 180 °C.

Step 3

Line 2 baking trays with parchment paper.

Step 5

Make the apple filling:

Step 7

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.

Step 9

Assemble the Rolls:

Step 11

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.

Step 13

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.

Step 15

Place the rolls on the baking trays and brush the tops with melted butter.

Step 17

Pierce 3-4 holes on top of each roll to allow the steam to escape.

Step 19

Bake on the center rack of the preheated oven until golden and crisp. About 25-30 minutes.

Step 21

As soon as the pastried come out of the oven dust them with confectioner's sugar and set aside to cool completely.

Step 23

Serve with Greek coffee. Kali Orexi!