Preheat oven to 375 degrees.

Combine pie filling, raisins and 1/2 tsp. of cinnamon. Stir to mix well and set aside.

Spread the phyllo dough on a clean, dry surface. Cut lengthwise into 4 long strips, about 3 1/2"x18" each. Cover the dough with a damp towel to prevent it from drying out.

Remove 2 strips of phyllo dough and stack one on top of the other. Spray the top strip with cooking spray. Spread 1 Tbsp. of the pie filling over the bottom right corner of the dough. Fold the filled corner up and over to the left. Continue folding in this manner until you form a triangle of dough. Repeat with remaining filling and dough.

Coat a large baking sheet with cooking spray and arrange the pastries seam side down on the sheet. Spray the tops lightly with cooking spray. Combine the sugar and remaining 1/2 tsp. cinnamon; sprinkle over the top of each pastry.

Bake for 15 minutes, or until lightly browned. Let cool for at least 15 minutes before serving.

**These can be prepared ahead of time to the point of baking and then be frozen until ready to bake. Let the pastries sit at room temperature for 15 minutes before placing in the oven.

Yields: 40 pastries

Nutrition Information per 2 pastries:
98 Cal., 2.2 g. fat, 1 g. fiber