Apples Baked in Phyllo with Pear-and-Pecan Filling

Phyllo is a light, crunchy filling for dumpling dough.
Preheat the oven to 375 degrees.Line a baking sheet with parchment paper; secure with duct tape.Melt the butter in a medium nonstick skillet over medium-high heat. Add the pears and pecans; simmer for 2 minutes. Add the bourbon, syrup, and 1/4 teaspoon cinnamon; reduce the heat and simmer for 5 minutes. Cool.Cut about 1/2 inch off the tops and bottoms of the apples and discard. In apples, shape the core three-quarters from the top with a melon mold. (Don't cut through the bottom). Fill each apple with 1 tablespoon of the pear mixture. Set aside the remaining pear mixture.Place 1 phyllo leaf on a large cutting board or work surface (cover with the remaining dough to keep it dry); lightly brush with cooking spray. Place 1 apple in the center of the phyllo; cover the diagonal corners with the apple on top. Place on the prepared pan and brush with phyllo cooking spray. Repeat with the remaining apples and phyllo.Combine 1/4 teaspoon cinnamon and sugar in a small bowl and sprinkle over the apples. Bake at 375 degrees for 30 minutes or until the apples are golden brown. Spread 1/4 cup remaining pear mixture over each apple; sprinkle each serving with 1/4 cup whipped topping. Garnish with mint sprigs if desired.