16 sheets (12 x 17-inch each) phyllo dough, thawed 1/4 C. evaporated skim milk 2/3 C. brown sugar 1 tsp. cinnamon 1/2 tsp. ground nutmeg 1/8 tsp. ground cloves 1/2 tsp. butter flavoring 8 Granny Smith apples, peeled and cored to within 1/2 inch of the base 4 tsp. red hot cinnamon candy Butter-flavored cooking spray 1/2 C. reduced-calorie maple flavored syrup
Preheat oven to 325 degrees F. Combine evaporated milk, brown sugar, cinnamon, nutmeg, cloves and butter flavoring in a small mixing bowl. Set aside. Place ½ tsp. candy and a scant 1 ½ T. brown sugar mixture in each apple. Set aside. Spread 1 sheet of phyllo dough on a large cutting board. Cover remaining dough. Spray lightly with butter-flavored cooking spray. Lay another sheet of dough over first sheet. Spray lightly. Repeat twice. Cut the 4 layers of dough into 2 rectangles, 6x8 ½ inches each. Place an apple in center of each rectangle. Fold up sides and corners around apple, twisting to seal at top. Cut a small slit in top to allow steam to escape. Place in a 9 x 13-inch baking dish sprayed with cooking spray. Repeat steps 4 and 5 with remaining dough and apples. Spray wrapped apples lightly with butter-flavored spray. Bake for 35 minutes. Remove apples from oven and drizzle with syrup. Return to oven for 15 minutes. Remove apples from pan immediately.