Tropical fruit phyllo cups

3 cups 1/2-inch cubes of assorted tropical fruits (mangoes, papayas, kiwifruits, and pineapple)
2 tablespoons orange marmalade
2 tablespoons sweet white wine, such as Sauternes or a Riesling
1/8 teaspoon ground allspice
Butter-flavor cooking oil or nonstick cooking spray
4 sheets (18x14-inches each) frozen phyllo dough, thawed
1/4 cup sugar
Mint leaves (optional)

1. For filling, combine fruits, marmalade, wine, and allspice in a bowl; toss to mix well. Cover and chill 1 to 4 hours, stirring occasionally.
2. Preheat oven to 350 degrees F. Lightly spray twelve 2-1/2-inch muffin cups with cooking oil or nonstick cooking spray; set aside.
3. Spray one sheet of phyllo with cooking oil or nonstick cooking spray. Sprinkle with 1 tablespoon of the sugar. Top with a second sheet of phyllo; lightly press sheets together. Repeat coating, sprinkling, and stacking with remaining phyllo sheets and sugar.
4. Cut the phyllo stack lengthwise into thirds and crosswise into quarters, making twelve 4-1/2x4-1/2-inch squares, using a sharp knife. Press one square into each prepared muffin cup, pleating phyllo as necessary to form a cup. Bake in preheated oven about 8 minutes or until golden. Cool for 5 minutes in pan. Remove from pan; cool completely on wire rack.
5. To serve, use a slotted spoon to place about 1/4 cup filling into each baked phyllo cup. Garnish with mint leaves, if desired.