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Mini Caramel Apple Tarts


1 Tbsp.            Butter, melted

2                      Granny Smith apples, peeled, diced

1/2 cup            Robert Rothschild Farm Caramel Sauce

30 mini            Phyllo dough cups

                        Walnuts, finely crushed


Melt butter in a sauté pan. Add apples and cook until tender. Add Caramel Sauce, mix together and remove from heat. Spoon caramel apple mixture into phyllo cups. Sprinkle top with a little finely crushed walnuts. Place in a 400 degrees F oven for 6 - 7 minutes to lightly brown and crisp the phyllo cups. Serve warm.

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