Ingredients
Scale
- 3 Large Granny Smith apples (peeled, cored, and finely diced)
- 2 tablespoons unsalted butter
- 1/4 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon non-alcoholic vanilla extract
- 15 to 20 mini phyllo shells (pre-baked) or puff pastry squares
- 1/2 cup high-quality caramel sauce
- 1/4 cup chopped pecans or walnuts (optional for crunch)
- A pinch of sea salt for the topping
Instructions
- Place a medium skillet over medium heat and melt the butter until it starts to bubble slightly.
- Add the finely diced apples to the skillet. Stir them well to coat them in the melted butter.
- Sprinkle the brown sugar, cinnamon, and nutmeg over the apples. Stir frequently to ensure the sugar dissolves and coats every piece of fruit.
- Sauté the apples for about 6 to 8 minutes. You want them to be tender when poked with a fork, but not mushy.
- Remove the skillet from the heat and stir in the non-alcoholic vanilla extract. Let the mixture cool for about 5 minutes.
- Arrange the mini phyllo shells on a serving tray or a baking sheet. If you prefer them warm, you can pop the empty shells into a 350°F oven for 3 minutes to crisp them up first.
- Use a small spoon to fill each shell with the warm apple mixture, pressing down gently to fit as much filling as possible.
- Warm the caramel sauce in the microwave for 10-15 seconds until it is easy to pour.
- Drizzle a generous amount of caramel sauce over each filled cup.
- If using, sprinkle the chopped nuts and a tiny pinch of sea salt over the top for extra flavor and texture.
- Serve immediately while the filling is warm and the shells are crunchy.
- Cook Time: Not specified