Preheat oven to 375° F. With a sharp paring knife, peel apples and, starting from the stem end, pare away about a 1-inch-wide section to remove core and seeds. A melon baller also works well. Leave at least 1/2 inch at the bottom of each apple. Cut a thin slice off the bottom of each apple so it is balanced. Combine lemon juice, currants, cinnamon and 4 tablespoons of the Silver Palate Caramel Pecan Sauce. Lay 1 sheets of phyllo on a clean work space. Brush with melted butter. Add a second sheet on top. Place an apple in the center and cover with 1 corner of phyllo. Bring the 2 connecting sides over the apple, then roll apple toward last edge. Pat phyllo close around apple. Place on a baking sheet with the filled stem end up, and brush with more butter. Continue with other apples. Bake until phyllo is golden brown and apples are just tender when pierced through the phyllo with a sharp knife, 22 to 24 minutes. Remove and allow to cool slightly or to room temperature before serving. Serve with remaining Silver Palate Caramel Pecan Sauce dribbled over apples.