1 pkg. frozen phyllo pastry
½ cup melted butter
¼ cup sugar
Cut phyllo sheets in quarters or about 6×6 squares. The measurements do not have to be precise. Brush each sheet with melted butter and sprinkle lightly with sugar. Repeat until you have 6 layers of pastry. Push the prepared pastry into muffin tins, fitting it to the sides and bottom of the cups.
3 cups chopped, peeled apples in about a ½ to 1 inch dice
4 tablespoons brown sugar
1 tsp cinnamon
2 tablespoons melted butter
Spoon apple mixture into the prepared pastry cups. Fold the phyllo pastry over the top of the apples brush with butter and sprinkle with cinnamon sugar. Bake for about 25 minutes at 350 degrees F or until the pastry turns golden brown. Serve warm with butterscotch ripple ice cream.