Thaw and handle fillo dough as directed on the package.

In large, shallow pan, stir together apple juice, 1 qt. water and vanilla; bring to a simmer.

Peel, core and cut apples in half lengthwise. Place apple halves in apple juice-water mixture; simmer until apples are soft, about 10 minutes. Remove pan from heat; allow to cool; drain well; discard liquid.

Meanwhile, make "nests": Spray 24 large (3-inch) muffin tins with vegetable spray. Remove thawed fillo dough from the package and lay out 4 sheets. Brush each sheet with melted margarine; stack the sheets, then cut the stack in half (each half will be about 11 x 8 inches). Arrange the fillo stacks in the muffin tins, carefully pushing against the bottom and sides, and scrunch up the overhanging (about 2 inches) fillo. Bake at 325° F for 8 to 10 minutes or until golden brown. Cool in pan for 5 minutes; remove to racks.

At service, spoon 2 Tbsp  vanilla pudding into each fillo cup. Place one apple half, round side up, over pudding; garnish.

Individual serving: 1 apple-filled fillo cup

Source: Washington Apples