• Preheat oven to 350°
• Let phyllo sheets thaw enough that they can be rolled out but not so soft that they stick together.
• Mix diced apples, ¼ cup light brown sugar, and cinnamon in a large bowl. Set aside for at least 30 minutes.
• Cut the sheets into four quadrants.
• Each square should be brushed lightly with butter before placed into the tin. Each cup should have ten layers of dough that are individually brushed.
• Bake the dough for ten minutes. Remove from oven but leave the dough in the cupcake pan.
• Now that the dough has baked, evenly fill the cups with the apple mixture. Be sure not to use any of the liquid that has seeped out of the apples. This will make the cups soggy.
• Sprinkle some raw cane sugar on the filled cups.
• Bake the cups for another 15 minutes.
• Remove cups from oven and use a butter knife or offset spatula to help you remove them from the tin.

Optional Caramel Sauce

• Mix the leftover sugary, cinnamon liquid from the bowl holding the apples with another ¼ cup of light brown sugar in a small sauce pan and reduce over medium to low heat.
• Allow the sugar syrup to simmer lightly until it thickens, about 5 minutes.
• Drizzle over the cups and enjoy!