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INGREDIENTS

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

Servings

INSTRUCTIONS

* - 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.

NOTES

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Baked Apples in Phyllo Cups

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

* - 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.

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Nutrition

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Serving Size: 1 Serving (267g)
Recipe Makes: 4 Servings

Calories: 149
Calories from Fat: 3 (2%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 5.8mg		0 %
Potassium 214.8mg		6 %
Total Carbohydrate 39.1g		12 %
	Dietary Fiber 4.5g	18 %
	Sugars, other 34.6g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 149

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