for 12 cupcakes
1 pack of phyllo dough
1 + ½ Gala apples from Val Venosta
60 g raisins
cinnamon powder
60 g pecan nuts
honey
Soak raisins in warm water, squeeze and put aside. Peel apples and cut into small pieces. Coarsely chop pecan nuts and put everything in a bowl. Add a pinch of cinnamon powder. Preheat the oven to 180°C.