* - 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 375'F. 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 350'F. 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 350'F. 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.