This reminds me of being a teenager, we used to heat these things up in panini presses, the powdered sugar would get these amazing char marks. Cold they don't inspire much, but warm, amazing.
Traditionally they use softer sweet apples for milopita (Greek for apple pie), so the filling is a bit like apple sauce. But I usually use something firmer, often Gala because I can find it year round.
I also make drunk raisins by soaking them in whiskey these days, I did it at St. Patrick's day for the soda bread, and it's amazing, I like it better than the traditional rum,
If you're having trouble finding yellow raisins, as so many people seem to, they still carry them at Trader Joes, and at some specialty grocery stores.
Greek Apple Hand Pies
3 apples. peeled and cut into 1/2" cubes
1 tbsp brown sugar
1 tbsp white sugar
2 tsp cinnamon
2 tbsp yellow raisins, soaked overnight in 1 tbsp whiskey
2 tbsp walnuts
juice of half lemon
1 tbsp flour
pkg puff pastry
Soak raisins in whiskey overnight, or cover in a bowl and microwave in 30 sec increments.
Preheat oven to 400.
Mix filling ingredients.
Cut puff pastry into squares. Size will depend on your preference for final size, I like a 6 in on the diagonal.
Fill with filling, fold over and crease sides to seal.
Place on ungreased baking sheet.
Bake for around 20 minutes until puffed and golden.
Once mostly cooled, sprinkle with powdered sugar.