Melt the margarine. Preheat the oven to 350 degrees Fahrenheit.

Cut the phyllo dough into squares. Leave a small pile out to begin, laying the rest covered under a towel so the dough doesn’t dry out.

Turn a muffin tin upside down and brush it with the melted margarine.

Lay one phyllo square on top of each circle. Brush again with margarine and layer another phyllo square. Continue layering until there are 10 layers atop each muffin cup.

Bake for 15 minutes or until light golden brown. Take out and flip the cups onto a baking pan. Return to the oven for five minutes. Set aside to cool.

Dice your apples into small cubes.

Place in a saucepan along with the sugar, honey, cornstarch (begin with one tablespoon and add as needed), and salt.

Let simmer until it thickens. Set aside to cool (it will thicken a little more).

Fill your cups with the apples and enjoy.

Whip all the ingredients together until you get a smooth pudding texture.

Before filling the phyllo cups with the apples, pipe the pomegranate pudding into the empty cups until halfway full.

Then, top with the apples. Dust with powdered sugar before serving.

Whip the heavy cream and vanilla extract until it thickens.

Fold in the pomegranates and mint.

Place in the fridge for 15 to 30 minutes to set.

Using a cookie scoop, lay out individual ice cream scoops on a baking pan. Place in the freezer for it to semi-harden. (We don’t want the pomegranates to freeze).

Dust the phyllo cups with powdered sugar and top with the ice cream.