Baked Apples In Phyllo Cups

Directions

1. * - In light syrup, thawed, liquid removed and syrup reserved.
2. 1. Place 2 phyllo sheets side by side on flat surface. Keep remaining phyllo covered with damp cloth. Lightly spray each sheet with nonstick cooking spray. Stack sheets. Cut into 6 squares. Stack squares in 2 stacks, 3 squares each. Cover with damp cloth. Repeat.
3. 2. Press stacks, sprayed-side down, over outside of 4 inverted 6-oz custard c.. Place on rimmed baking sheet.
4. 3. Bake in preheated 375'F. oven 8-10 min till golden. Remove to rack to cold. Remove phyllo c. from custard c.. (C. can be made up to 2 days ahead; store in airtight container at room temperature.)
5. 4. Reduce oven temperature to 350'F. Core apples from stem end, leaving bottom intact. Pare skin from top third of apple. Place apples in small baking dish.
6. 5. Combine sugar, walnuts, cinnamon. Stuff into cored centers. Allow any overflow to fall into baking dish. Pour reserved syrup over apples.
7. 6. Bake in preheated 350'F. oven 30-45 min or possibly till tender, basting every 10 min with syrup from dish. If syrup is too thick, add in 1/4 c. boiling water. Remove apples to phyllo c.. Stir raspberries into syrup remaining in baking dish. Spoon over apples. Sprinkle with 10X sugar. Serve at once.