Melt butter in a saucepan at low temperature. Add diced apples and stir occasionally until soft, approximately 7 minutes. Add sugar and stir until dissolved. Cook until all liquid has evaporated. Remove from heat and let apple cool.
Cut cheeses in half horizontally. Remove upper halves. Spread apple compote over cheeses, cut side up. Cover with remaining halves, cut side down. Spread more compote over the top. Set aside.
Place phylo sheets on a horizontal surface. Take one sheet and brush melted butter on it.
Place second sheet on top and brush butter. Repeat with remaining sheets.
Divide phylo sheets in two, crosswise and place one cheese in each half. Fold the sheets up over the sides of the cheese and pinch them together at the top, trimming if necessary. Lightly brush with melted butter. Place on a lightly buttered cookie sheet.
Bake in the middle if a preheated oven 350°F (180°C), until phylo is golden and crisp. Remove from oven and cool for 5 minutes.
Transfer to a serving platter and serve with crackers or melba toasts.
Puff pastry can be used instead of phylo sheets.
Yields: 2- 4 oz cheese