Preheat the oven to 350°F. Butter a 6-cup muffin pan with some of the butter.

For each pouch, take one sheet of phyllo dough. Brush it lightly with melted butter and sprinkle it lightly with some of the granulated sugar.  Place a second sheet on top.  Brush it with melted butter.  Fold the stacked sheets in half to make an uneven square.

Dab a generous 1/2 teaspoon of Love’n Bake® Cinnamon Schmear in the center of the phyllo.  Place a small mound of the diced apples in the center.  Gather up the edges of the pastry twisting gently to form a pouch.  Place the pouch into the muffin pan.  Repeat with the remaining phyllo sheets and diced apples. Brush the tips of the pastries with more butter.

Bake until the pastry is evenly browned and the butter in the pan is bubbling, 15 to 18 minutes.  

Serve immediately dusted with powdered sugar.