Instructions: Preheat oven to 375 F. Coat jelly-roll pan with nonstick cooking spray.

Stand apples upright; core each from top to within 1/2" of bottom. Cut 1/4" thick slice from top. Fill with dried fruit; dot with butter. Place 1 tablespoon jam on tops. Place phyllo on clean surface. Cover phyllo with wax paper, then with damp towel when not in use. Place wax paper on work surface; lift 1 sheet of phyllo onto paper. Coat with nonstick spray. Place another sheet on tip; coat again. Stand apple in center of phyllo. Lifting both sheets, bring 1 corner up and over top of apple and down other side.

Repeat with other 3 corners so apple is covered. Press apple into prepared pan; coat with nonstick spray. Repeat with remaining phyllo, spray and apples. Bake 35 minutes or until phyllo is golden and apples are tender when pierced with toothpick. Cool 15 minutes on rack. Transfer apples to plates. Halve lengthwise. Serve warm, cut sides up. Top with sour cream and cinnamon, if desired.

Your time in the kitchen: 20 minutes; ready to serve in 1 hour, 10 minutes.

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