Preheat the oven to 180 ºC.
Clean work surface. Unroll phyllo pastry and very gently remove one sheet of pastry.
Cover pastry not being used with wax paper and a damp dishcloth.
Cut the sheet of pastry into squares, about 10 cm x 10 cm. Liberally spray each square with non-stick vegetable spray.
Place 3 or 4 squares on top of the other with the corners facing different directions.
Repeat to create as many stacks as desired.
Lightly press each stack into a muffin pan opening.
Bake pastry cups for 20 minutes or until golden. These cups may now be filled with any number of fillings.
Fill cups just before serving or the moisture in the filling will make the pastry go soggy.
HOT APPLE AND CINNAMON FILLING
Melt butter and add apple chunks.
Sauté over medium heat to brown slightly.
Add remaining ingredients and cook slowly to soften and brown apples.
Pile into phyllo cups and serve with yoghurt.