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| 4 | Frozen puff pastry shells |
| 1 Esslöffel | Unsalted butter; plus |
| 1 Teelöffel | butter unsalted |
| 4 gross | Jonathan apples; peeled, cored and thinly sliced |
| 3 Esslöffel | sugar |
| 1/2 Tasse | skim milk evaporated |
| 1/4 Teelöffel | cardamom ground |
| 2 Esslöffel | pecans chopped |
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Bake puff pastry shells according to package directions. Melt butter in a heavy nonstick skillet over medium high heat. Sauté apples and sugar 12-15 minutes, stirring frequently. (Reduce heat if necessary to keep apples from burning.) When apples begin to caramelize, reduce heat to medium. Stir in evaporated milk and cardamom. Bring to a boil. Reduce heat to medium low. Simmer 1 minute. Stir in pecans. Just before serving, spoon fruit mixture into baked puff pastry shells.
Per serving: calories 437, fat 21.8g, 43% calories from fat, cholesterol 11mg, protein 6.0g, carbohydrates 58.1g, fiber 3.9g, sodium 217mg.
Source >from www.mymenu.com >from Caravanserai: Mixing Spices with History: Recipes With Cardamom www.bayarea.net/~emerald/caravan/ Site has information about the history of cardamom, its storage, uses and folklore
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