Preheat the oven to 350° F. Core the apples to within 1/2 inch of their bottoms. Combine the white sugar with 1 teaspoon of the cinnamon, and set aside.

Fill the center of each apple with 1 tbsp brown sugar. Sprinkle with cloves and the remaining cinnamon.

Lightly coat a baking sheet with nonstick cooking spray. Carefully unroll the phyllo, and immediately cover it with plastic wrap and a clean, damp towel. Keep covered as you work.

Lay one sheet of phyllo on the baking sheet and coat very lightly with cooking spray. Place another sheet directly on top, and lightly coat with spray. Repeat with the third sheet of phyllo.

Sprinkle the top sheet with 1 teaspoon of the cinnamon-sugar mixture, then place an apple in the center. Gather up the edges of the phyllo over the apple, pinching the pastry to form a purse shape. Lightly spray the "purse" and sprinkle with 1 teaspoon of the cinnamon-sugar mixture.

Repeat with the remaining apple and phyllo.

Bake for 35 to 40 minutes, or until the pastry is golden brown and the apples are tender. Cut the "purses" in half, and serve warm or at room temperature.