Preheat oven to 375ºF. Place 1 phyllo sheet on work surface; spray with cooking spray. Cut into three crosswise strips with kitchen shears; fold each strip into thirds to form square. Repeat with remaining phyllo sheet. Use shears to round off corners of each square. Press 1 square on bottom and up side of each of six muffin cups. Bake 5 min. or until golden brown. Cool.
Meanwhile, cook apples in syrup in skillet on medium-high heat 5 min. or until apples are tender, stirring frequently. Cool. Add milk to dry pudding mix. Beat with wire whisk 2 min. or until well blended. Refrigerate at least 5 min.
Transfer phyllo cups to serving plate when ready to serve. Fill evenly with pudding; top with apple mixture and whipped topping. Store leftovers in refrigerator.
Kraft Kitchen Tips!
When working with frozen phyllo sheets, remove just the number of sheets that you need to prepare recipe. Re-roll remaining phyllo sheets, wrap tightly in plastic wrap and refrigerate up to 1 week or refreeze for up to 3 months.
Phyllo cups can be prepared ahead of time. Store cooled cups in tightly covered container at room temperature up to 3 days. Pudding and apple mixture can also be prepared ahead of time and stored in separate tightly covered containers in refrigerator until ready to spoon into phyllo cups as directed. Filled phyllo cups can be stored in refrigerator up to 2 hours before serving.
Omit whipped topping. Garnish each filled cup with 1/2 tsp. sifted icing sugar and 1 tsp. toasted chopped pecans.
Calories From Fat
% Daily Value
Fat 1 g
Saturated fat 0.5 g
Cholesterol 0 mg
Sodium 270 mg
Carbohydrate 19 g
Fibre 1 g
Sugars 7 g
Protein 3 g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.