4    Phyllo pastry sheets (17x12"
4    Baking apples
1/4 c  Light-brown sugar
2 tb Walnut pieces,chopped
1/2 ts Cinnamon,ground
10 oz Frozen raspberries*

* – in light syrup, thawed, drained and syrup reserved.

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.
2. Press stacks, sprayed-side down, over outside of 4 inverted 6-ounce
custard cups. Place on rimmed baking sheet.
3. Bake in preheated 375F. oven 8-10 minutes until golden brown. Remove to
rack to cool. Remove phyllo cups from custard cups. (Cups can be made up to
2 days ahead; store in airtight container at room temperature.)
4. Reduce oven temperature to 350F. Core apples from stem end, leaving
bottom intact. Pare skin from top third of apple. Place apples in small
baking dish.
5. Combine sugar, walnuts, cinnamon. Stuff into cored centers. Allow any
overflow to fall into baking dish. Pour reserved syrup over apples.
6. Bake in preheated 350F. oven 30-45 minutes or until tender, basting
every 10 minutes with syrup from dish. If syrup is too thick, add 1/4 cup
boiling water. Remove apples to phyllo cups. Stir raspberries into syrup
remaining in baking dish. Spoon over apples. Sprinkle with 10X sugar. Serve
at once.