Sheets of phyllo brushed with melted butter and dusted with maple crystals and cinnamon get layered, cut into squares, and baked into crisp cups for sautéed apples, finished with toasted nuts and fresh mint.
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Preheat oven to 350°F degrees. Oil muffin tins (3 tins, 6 muffins each).
Layer 6 sheets of phyllo, brushing each layer with either melted butter or oil. Sprinkle each layer with pinch of maple crystals and pinch of cinnamon.
Cut layered phyllo into six equal pieces, making six 4-inch by 4-inch squares. Repeat process until all phyllo is used.
When all 18 squares are complete, carefully press them into muffin tins. for 7-10 minutes or until phyllo cups are golden.
Remove cups from tins and cool. Fill with ed apples (recipe following) and ice cream. Garnish plate with cinnamon, toasted nuts, and fresh mint.
Heat clarified butter in 8-inch sauté pan until hot. Add apples and brown 3-5 minutes . With slotted spoon, transfer apples to warm plate.
Pour off clarified butter and deglaze with juice, then add syrup and vanilla or rum. Reduce by little more than half, or until bubbles cover surface of pan.
Cool sauce for minute or two. Mount with cold butter.
Transfer apples to phyllo cup. Coat apples with 1 to 2 tablespoons of sauce and dust with cinnamon and nuts. Top with ice cream. Use remaining sauce as underliner for phyllo cups.
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