1. Place the apples, raisins, 1/3 cup of apple juice, maple syrup or honey, cinnamon, and nutmeg in a medium-sized pot, and stir to combine. Place the pot over high heat and bring to a boil. Reduce the heat to low, cover, and simmer for about 8 minutes, or until the apples are tender.
2. In a small bowl, stir together the 4 teaspoons of apple juice and the cornstarch. Add to the cooked apple mixture, and stir over low heat for about 30 seconds, or until thickened. Set aside to cool.
3. Spread the phyllo dough out on a clean dry surface. You should have a 14-x- 18-inch sheet that is 20 layers thick. Cut the dough lengthwise into 4 long strips. Cover the dough with plastic wrap to prevent it from drying out as you work. (Remove strips as you need them, being sure to recover the remaining dough.)
4. Remove 1 strip of phyllo dough, and lay it flat on a clean dry surface. Spray the strip lightly with cooking spray. Top with another phyllo strip, and spray lightly with cooking spray. Spread 1 teaspoon of the apple filling over the bottom right-hand comer of the double phyllo strip. Fold the filled comer up and over to the left, so that the comer meets the left side of the strip. Continue folding in this manner until you form a triangle of dough. Repeat with the remaining dough and filling.
5. Coat a baking sheet with nonstick cooking spray. Place the pastries seam side down on the sheet. Spray the tops lightly with cooking spray, and sprinkle with cinnamon sugar if desired.
6. Bake at 375°F for 15 to 20 minutes, or until nicely browned.