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1
Pour Armagnac over raisins in bowl.
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2
Set aside to plump 15 minutes.
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3
Heat 2 Tbs.
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4
margarine in large skillet over medium-high heat.
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5
Add apples, and saute 5 minutes, or until beginning to brown.
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6
Add raisins and Armagnac, and cook 2 minutes, or until alcohol has evaporated.
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7
Transfer to bowl, and stir in 1/4 cup sugar.
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8
Cool.
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9
Preheat oven to 350F.
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10
Melt remaining 1/2 cup margarine.
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11
Brush 12-cup muffin pan (1/2 cup size) with melted margarine.
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12
Unroll phyllo, and keep under damp towel to retain moisture.
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13
Place 1 phyllo sheet on work surface.
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14
Brush with margarine, and sprinkle with 1/2 tsp.
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15
sugar.
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16
Top with second phyllo sheet, brush with margarine, and sprinkle with 1/2 tsp.
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17
sugar.
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18
Repeat until you have 6 layers of phyllo sheets, but do not sprinkle top sheet with sugar.
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19
Cut phyllo stacks into 4 squares.
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20
Press 1 square into 1 muffin mold, letting edges hang over.
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21
Fill phyllo crust with 1/3 cup apple mixture.
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22
Brush edges with margarine, and fold over apple mixture.
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23
Brush top with margarine to glue top together.
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24
Repeat with remaining squares.
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25
Repeat layering and assembly with remaining phyllo sheets, margarine, sugar, and apple mixture.
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26
Bake croustades 20 to 25 minutes, or until golden-brown.
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27
Cool 10 minutes in muffin pan, then carefully unmold, and cool on wire rack.
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28
Serve warm or at room temperature.
