Preheat oven to 350 degrees Fahrenheit.

In a large bowl combine the apples, cranberries, almonds, brown sugar, 1 tablespoon of the melted butter, lemon juice and zest, cinnamon and nutmeg. Mix well to combine.

Lay one sheet of phyllo dough on a clean work surface, sprinkle or brush with a little melted butter and dust lightly with white sugar, repeat with the remaining 3 phyllo dough sheets, ending with a layer of butter and sugar on top.

Cut the phyllo dough into 16 even squares (3 cuts lengthwise and 3 cuts crosswise).

In a muffin tin, place one square in one side of the muffin cup, leaving some dough hanging over the top, place a second square on the other side, overlapping at the bottom. Press into the cup to make space for the filling. Repeat with the remaining squares. You will end up with 8 total.

Fill each cup evenly with the apple filling, gently fold the overlapping dough onto the filling (it will not cover it completely), brush the tops with a little more butter and a sprinkle of sugar.

Bake for 25-35 minutes or until the phyllo dough is golden brown and crispy.

Let cool in the pan for 5-10 minutes, gentle remove. Dust with powered sugar before serving. Serve warm or at room temperature. Phyllo dough is best the day it is baked.