In a medium saucepan, add apples, butter, brown sugar, spices, and walnuts. Cook over medium heat for 5 minutes.

Mix water and cornstarch to make a slurry. Add to apple mixture and cook 1 minute longer. Allow to cool.

Melt the butter in microwave and have a pastry brush ready. Keep your phyllo covered with a damp towel to prevent it from drying out.

Working quickly with one pastry sheet at a time, brush the sheet lightly with melted butter, trying to cover as much of the surface area as possible.

Place the next sheet over the first and butter, repeating this until you have 3 layers. Place ¼ of the apple mixture on the bottom edge of the pastry. Roll up the pastry log, starting from the filling end.

Place the rolls in a snug spiral in pie plate. Brush the top of each log with butter.

Bake at 350°F for 30 minutes. Cool for 15 minutes, then drizzle with Caramel Sauce and garnish with walnuts.

Caramel Sauce

Heat granulated sugar in a medium-heavy saucepan over medium heat, stirring constantly with a heat- resistant rubber spatula or wooden spoon. The sugar will form clumps and eventually melt into a thick amber-colored liquid as you continue to stir. Be careful not to burn it.

Once sugar is completely melted, immediately stir in the butter until melted and combined.

After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils. Remove from heat and stir in the vanilla. Allow to slightly cool down before using; caramel thickens as it cools.