| 1 | * - in light syrup, thawed, drained and syrup reserved.??Place 2 phyllo sheets side by side on flat surface. |
| 2 | Keep remaining phyllo covered with damp cloth. |
| 3 | Lightly spray each sheet with nonstick cooking spray. |
| 4 | Stack sheets. |
| 5 | Cut into 6 squares. |
| 6 | Stack squares in 2 stacks, 3 squares each. |
| 7 | Cover with damp cloth. |
| 8 | Repeat.?Press stacks, sprayed-side down, over outside of 4 inverted 6-ounce custard cups. |
| 9 | Place on rimmed baking sheet.?Bake in preheated 375°F. |
| 10 | Oven 8-10 minutes until golden brown. |
| 11 | Remove to rack to cool. |
| 12 | Remove phyllo cups from custard cups. |
| 13 | (cups can be made up to 2 days ahead; store in airtight container at room temperature).?Reduce oven temperature to 350°F. |
| 14 | Core apples from stem end, leaving bottom intact. |
| 15 | Pare skin from top third of apple. |
| 16 | Place apples in small baking dish.?Combine sugar, walnuts, cinnamon. |
| 17 | Stuff into cored centers. |
| 18 | Allow any overflow to fall into baking dish. |
| 19 | Pour reserved syrup over apples.?Bake in preheated 350°F. |
| 20 | Oven 30-45 minutes or until tender, basting every 10 minutes with syrup from dish. |
| 21 | If syrup is too thick, add ?cup boiling water. |
| 22 | Remove apples to phyllo cups. |
| 23 | Stir raspberries into syrup remaining in baking dish. |
| 24 | Spoon over apples. |
| 25 | Sprinkle with 10x sugar. serve at once. |
