I don't think it would be terrible with phyllo, but I think it would be outstanding with puff. I usually prefer phyllo in general, but in this case, it wouldn't be substantial enough to complete the dessert. Phyllo is good for dishes whose filling could stand on their own, like quiche, or for dishes that feature the flaky pastry. Here you want a vessel on which to "carry" the fruit. Phyllo couldn't hold up to it (IMO). That's why I'd use puff.
If you only have phyllo on hand, I would consider slicing the apples very thin, or dicing them, and creating a layered dessert. you could then cut it into triangles like baklava. That would be good with some nuts or craisins added, too. See this recipe
for an idea of how to assemble something like that.