Preheat the oven to 375 degrees.

After the phyllo dough sheets have defrosted according to the package directions, cut the sheets into squares or rectangles large enough to sit inside and poke slightly above the muffin tray cups.

Melt the butter or margarine in the microwave. Using a pastry brush, gently coat the insides of the mini cupcake/muffin tray.

Layer the cut pieces of phyllo pastry into the muffin trays, 1-2 sheets thick at a time. Gently brush with margarine between layers, doing a total of about 5 layers of phyllo pastry sheets to form the base.

Dollop about 1/4 tsp of caramel sauce into the bottom of each muffin cup, then top with the diced apple. Dab about another 1/4 tsp of caramel sauce on the top of each cup, and gently press the phyllo pastry sheets down onto the apple and caramel so it's still slightly open at the top. Brush with a thin layer of the butter/margarine.

Place in the pre-heated oven for about 15 minutes, watching for the phyllo to crisp up and brown. Cook longer if using large muffin trays rather than the mini trays used here.

Cool, then remove gently with a spoon and serve. These would be delicious with a dab of ice cream or whip cream, but are also amazing all on their own.