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Ingredients
- 1 package phyllo dough
- 2 Granny Smith apples, peeled, cored, and diced
- 1/2 lemon, juiced
- 1 tbsp butter, unsalted
- 2 tbsp brown sugar
- 4 tbsp caramel ice cream topping
- 4 tbsp whipped cream (optional)
Directions
- Preheat oven to 375 degrees.
- Spray mini muffin baking sheet with nonstick cooking spray. Remove phyllo dough from packaging. Layer 6 sheets of phyllo dough with cooking spray. Slice into 1 inch strips then cut each strip into 2 inch segments. Press into mini muffin sheet.
- Combine lemon juice and apples in a mixing bowl. In a cast iron or heavy skillet, heat the butter until frothy. Add brown sugar and cook until dark in color; about 1-2 minutes. Add apples and toss. Transfer apples to the tart shells.
- Bake 6-7 minutes. Allow to cool slightly; top with sauce and whipped cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 38g | |
| Recipe makes 12 servings | |
| Calories 54 | |
| Calories from Fat 26 | 48% |
| Total Fat 2.96g | 4% |
| Saturated Fat 1.79g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 11mg | 0% |
| Potassium 39mg | 1% |
| Total Carbs 7.11g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 5.1g | 3% |
| Protein 0.31g | 0% |
