Directions

1. Preheat oven to 350° F.
2. In a large sauté pan on medium-high heat, sauté apples in butter for 6–8 minutes.
3. Stir in cinnamon, nutmeg and brown sugar. Cook for an additional 3–4 minutes.
4. In a small cup, mix cornstarch and vanilla extract until dissolved. Stir into apple mixture and cook for an additional two minutes on medium-high heat.
5. Turn off heat and set mixture aside.
6. Lightly grease a large 6-muffin tin pan.
7. Starting with the first sheet of phyllo dough, brush each side with melted butter then dust with the powdered sugar and cinnamon mix. Continue until all 6 sheets have been buttered and dusted with sugar and cinnamon mix, stacking one sheet on top of the other as you go.
8. Cut each stack into 6 squares. Line the bottom and sides of each muffin cup using one stack of squares, leaving some of the squares hanging over the edges of the muffin cups.
9. Fill each phyllo-lined muffin cup halfway to three-quarters full with the apple mixture (this will depend on how big the apples are cut), making sure each phyllo-lined muffin cup has equal amounts of apple mixture.
10. Fold excess phyllo dough over the apples in each muffin cup.
11. Bake in preheated oven at 350° F for 8–10 minutes or until golden brown.