MINI CARAMEL APPLE TARTS
1 Tbsp. Butter, melted
2 Granny Smith apples, peeled, diced
1/2 cup Robert Rothschild Farm Caramel Nocino Dessert Topping
30 mini Phyllo dough cups
Walnuts, finely crushed
Melt butter in a sauté pan. Add apples and cook until tender. Add Caramel Nocino Dessert Topping, 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.