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1
Preheat oven to 375F.
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2
Mix 2 tablespoons sugar and 1/4 teaspoon cinnamon in small bowl.
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3
Place 1 phyllo sheet on work surface.
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4
Brush with half of melted butter.
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5
Sprinkle with half of cinnamon sugar.
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6
Top with second phyllo sheet.
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7
Brush with remaining butter.
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8
Sprinkle with remaining cinnamon sugar.
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9
Cut phyllo lengthwise in half; place 1 half atop other.
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10
Cut phyllo crosswise into 3 squares.
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11
Cut each square into 4 triangles for a total of 12 triangles.
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12
Place triangles on large baking sheet.
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13
Bake until deep golden, about 8 minutes.
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14
Cool on sheet.
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15
Stir 1/2 cup sugar, 3/4 teaspoon cinnamon, 1 cup water and allspice in large saucepan over low heat until sugar dissolves.
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16
Increase heat and bring to boil.
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17
Add apples; reduce heat and simmer until tender, stirring often, about 15 minutes.
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18
Mix in bourbon.
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19
Mix cornstarch and 1 tablespoon water in small bowl; add to apple mixture and stir until liquid thickens slightly and mixture boils, about 1 minute.
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20
Remove from heat.
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21
(Phyllo triangles and apple mixture can be prepared 4 hours ahead.
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22
Cover separately.
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23
Let stand at room temperature.
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24
Rewarm apple mixture over low heat before using.)
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25
Stir 1/2 cup water and brown sugar in heavy small saucepan over medium heat until sugar dissolves.
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26
Increase heat and boil until slightly reduced, about 6 minutes.
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27
Add pomegranate molasses and boil until syrupy, about 4 minutes.
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28
Cool.
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29
Place 1 phyllo triangle on each of 6 plates.
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30
Top each with warm apple mixture.
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31
Top each with another phyllo triangle.
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32
Drizzle pomegranate sauce over.
