PHYLLO PASTRY CUPS WITH SAUTEED APPLES

FOR THE PHYLLO PASTRY CUPS:
1 teaspoon oil
2 tablespoons butter
6 sheets phyllo pastry
1 tablespoon sugar, divided
FOR THE SAUTEED APPLES:
4 large, tart apples, peeled, cored and diced into 1/2-inch cubes (about 4 cups)
2 tablespoons fresh lemon juice
2 tablespoons butter
1 teaspoon ground cinnamon
1/2 cup packed brown sugar

TO PREPARE PASTRY CUPS:
Preheat the oven to 400 degrees F. Lightly oil muffin tins or custard cups.

In a small saucepan, melt the butter and set aside. Make a stack of three phyllo sheets on a clean work surface. Cover remaining phyllo sheets with a clean, damp kitchen towel to prevent drying.

Brush the top sheet of the stack with the melted butter and sprinkle with 1 1/2 teaspoons sugar. With a sharp knife, cut the stack in half lengthwise and into thirds crosswise to make six equal squares.

Make three pastry "stars" from these six squares by placing one three-layered square on top of a second one, and then rotating the top one 45 degrees so that the two three-layered squares form an eight-pointed star.

Filling only 3 cups in a 6 cup-muffin tin -- alternating so phyllo cups do not touch one another -- gently press the middle of phyllo star down into the prepared muffin or custard cup and mold it to the shape of the cup. Either leave the points up like a lily or fold them over the rim of the muffin or custard cup. If using custard cups, arrange them on a baking sheet.

Repeat procedure with remaining three sheets of phyllo in a separate 6-cup muffin tin.

Bake phyllo cups about 10 minutes or until the pastry is crisp and golden. Remove from oven and cool before filling.

TO PREPARE SAUTEED APPLES:
In a large bowl, toss the apple cubes with lemon juice; set aside.

In a large skillet or saucepan, melt the butter over medium heat. Add the apples and saute for 5 minutes, stirring frequently.

Add the cinnamon and brown sugar. Cook until the sugar melts and begins to caramelize and the apples are tender but not mushy.

Use apple mixture to fill phyllo pastry cups; serve warm or at room temperature.

TO MAKE AHEAD:
Pastry cups can be made several hours or a day in advance of filling and serving. Store inside the muffin tins or custard cups; wrap shells and container together in plastic wrap.

VARIATIONS:
The phyllo cups could be used with a variety of fillings. The sauteed apples also could be served in other ways; try them with ice cream, frozen yogurt, whipped cream or pound cake. For a flavor boost, add 2 tablespoons Calvados, Frangelico, amaretto or your favorite liqueur.

Makes 6 servings; 1 phyllo cup and about 1/2 cup sauteed apples per serving
Source: Moosewood Restaurant Book of Desserts