Filling:
1 cup dried apples, chopped
1/3 cup thawed apple juice concentrate, undiluted
1/4 teaspoon ground cinnamon
Dash of ground nutmeg
1/4 cup sugar
1/4 cup (2-ozs) 1/3-less-fat cream cheese
1 large egg

Pastry:
12 sheets frozen phyllo dough, thawed
Cooking spray
1/2 cup graham cracker crumbs, divided
1/4 cup sugar, divided

Topping:
1-1/2 teaspoons sugar
1/2 teaspoon ground cinnamon

To Prepare the Filling:
Combine the first 4 ingredients in a small saucepan over medium-high heat. Bring the apple mixture to a boil; cover, reduce heat, and simmer for 5 minutes or until most of the liquid is absorbed. Cool to room temperature.

Combine 1/4 cup sugar and cream cheese in a small bowl; beat with a mixer at low speed until blended. Add egg; beat until blended. Fold in apple mixture; cover and set aside.

Preheat oven to 350ºF.

To Prepare the Pastry:
Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying), and lightly coat with cooking spray.

Sprinkle the phyllo with 2 teaspoons graham cracker crumbs and 1 teaspoon sugar. Repeat the layers twice, ending with the crumbs and sugar.

Cut phyllo stack lengthwise into 6 (2-3/4-in. wide) strips using a sharp knife.

Spoon 1 rounded teaspoon of apple mixture 1/2-in. from the end of each phyllo strip. Roll up each strip, beginning with apple mixture end. Place the strips, seam sides down, on a baking sheet coated with cooking spray, and lightly coat each roll with cooking spray. Repeat the procedure with the remaining phyllo, crumbs, sugar, and apple mixture.

To Prepare the Topping:
Combine 1-1/2 teaspoons sugar and 1/2 teaspoon cinnamon; sprinkle evenly over phyllo rolls.

Bake at 350ºF. degrees for 10 minutes, and cool on a wire rack.