Ultimate Apple Caramel Bombs Pastry
Indulge in warm, gooey treats filled with sweet apples and luscious caramel, all wrapped in flaky pastry. Perfect for any occasion!
Ingredients
Apple Filling
- 2 medium apples (Granny Smith or Honeycrisp), peeled and diced
- 2 tablespoons unsalted butter
- 3 tablespoons brown sugar
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
Dough Assembly
- 1 can refrigerated biscuit dough or 1 sheet puff pastry, thawed
- 8 pieces soft caramel candies or 8 teaspoons thick caramel sauce
Brushing and Coating
- 2 tablespoons melted butter
- 0.25 cup granulated sugar
- 1 teaspoon ground cinnamon
Caramel Glaze
- 0.5 cup caramel sauce, store-bought or homemade
- 2 tablespoons heavy cream
- 1 pinch sea salt (optional)
Instructions
Preparation
- Gather and measure out all ingredients.
- Peel and dice the apples into small pieces.
Cooking the Filling
- Melt the unsalted butter in a small skillet over medium heat.
- Add the diced apples and cook for approximately 3 minutes, stirring frequently.
- Incorporate brown sugar, granulated sugar, ground cinnamon, and ground nutmeg, and stir continuously for 4-5 minutes until the apples are soft and aromatic.
- Sprinkle in the flour, stirring until the mixture thickens and appears glossy. Remove from heat and add vanilla extract. Allow to cool slightly.
Dough Preparation
- If using biscuit dough, separate and flatten each piece into a circle about 10 cm in diameter.
- For puff pastry, cut it into squares of the same size.
Assembly
- Place about 1 tablespoon of the filling in the center of each dough piece.
- Top each with a caramel candy or a teaspoon of caramel sauce.
- Fold the dough over the filling and pinch seams to seal securely.
Baking
- Preheat oven to 190°C. Bake for 14-18 minutes until golden brown.
- Alternatively, air fry at 175°C for about 7-9 minutes, flipping halfway.
Coating
- Mix granulated sugar and ground cinnamon in a bowl.
- Brush each warm bomb with melted butter and roll in the cinnamon sugar mixture.
- Warm caramel sauce and heavy cream in a saucepan, drizzle over each bomb before serving.
Notes
Store in an airtight container in the refrigerator for up to three days. Freeze for longer storage up to three months.