Javamelts Caramel Apple Mini Pies

 4 medium apples (I used Granny Smith) 

2 tbsp butter 

2 tsp cinnamon 

2 tsp pumpkin pie spice 

 1/3 c  @javamelts caramel sugar

 3 tbsp water 

1 tbsp cornstarch mixed with 2tbsp water 

1 box phyllo dough - you need 48 squares (you’ll have leftovers)

 Turbinado sugar or more Javamelts Caramel Sugar

 Preheat oven to 400. Peel and chop apples. In a pan, melt butter with cinnamon and pumpkin pie spice. Once melted, add apples, sugar and 3 tbsp water. Cover and cook for 5 minutes, stirring occasionally. Mix cornstarch and water together and pour into cooking apples. Let apples cook until softened and filling has thickened. Once done, remove from heat and let mixture cool. In the mean time, cut phyllo dough into 48 equal squares. Spray a muffin tin generously with cooking spray. Take 1 square of phyllo dough and spray it with oil, lay another square on top, spray again, then lay another on top and spray again. You should have three squares oiled together. Press down, and repeat this process until you have filled all 12 holes in the muffin tray. Fill each hole with apple pie filling. Take another square of phyllo dough and spray well. Place ton top of the apple mixture and fold the pointy edges inwards. If any areas feel dry, spray with oil. Repeat for all 12, then sprinkle with turbinado sugar or more Javamelts Caramel Sugar. Bake for 14–16 minutes. Enjoy!

Recipe and photo credit:  Caterina @thecookingmawma