Ingredients:

15 Athens mini fillo shells
1 cup vanilla pudding
¾ cup peaches, finely diced
¼ cup caramel topping
2 tablespoons coarse sea salt

Instructions:

Bake fillo shells for 3 to 5 minutes at 350 degrees. Place 2 tablespoons caramel in shallow bowl. Place sea salt in another shallow bowl. Dip rim of fillo shell in caramel and then in sea salt. Place on a plate and place in the freezer for 10 minutes to set salt. Remove from freezer and fill shells with pudding. Top with peaches. Drizzle remaining caramel on top and sprinkle any remaining sea salt on top.