Ingredients
1 teaspoon cardamom, ground
1/2 cup pistachios, ground
15 tiny crab apples, washed and dried (can substitute lady apples)
15 candy apple sticks
Parchment paper
1 cup chocolate chips
15 Athens Mini Fillo Shells (1 box)
1 cup caramel, melted
Combine cardamom with ground pistachios on small plate.
Insert a stick half way into each apple.
Place a sheet of parchment paper on top of a cookie sheet.
In a small double boiler over low heat, gently stir chocolate chips until melted.
Dip Athens Mini Fillo Shells into melted chocolate almost covering the outside of the shell. Then dip the bottom half into the nut mixture. Place the dipped shells on the parchment paper.
Dip apples into melted caramel (let excess caramel drip off) then drizzle melted chocolate over caramel and sprinkle a few nuts over the chocolate for a layered look.
Carefully place each caramel apple into a Mini Fillo Shell. Refrigerate for 15 minutes or till hardened.
Yield: 15 desserts
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