Apple Caramel Bombs
Delicious apple-filled treats with a caramel glaze.
Equipment
- Mixing bowl
- Baking sheet
- Pastry brush
Ingredients
For the 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 cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
For the Dough
- 1 can refrigerated biscuit dough or 1 sheet puff pastry (thawed if frozen)
- 8 soft caramel candies (or 8 teaspoons thick caramel sauce)
For Brushing
- 2 tablespoons melted butter
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
For the Caramel Glaze
- ½ cup caramel sauce (store-bought or homemade)
- 2 tablespoons heavy cream
- 1 pinch sea salt (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Make the apple filling: In a skillet over medium heat, melt butter. Add diced apples, brown sugar, granulated sugar, cinnamon, nutmeg, and vanilla extract. Cook until apples soften, about 5 minutes. Stir in flour and cook for 1 more minute. Remove from heat and let cool slightly.
- Prepare the dough: Roll out biscuit dough or puff pastry and cut into 8 equal pieces. Place a caramel candy or teaspoon of caramel sauce in the center of each piece. Top with apple filling.
- Fold the dough around the filling, sealing the edges to form a ball. Place seam-side down on the baking sheet.
- Brush each ball with melted butter. Mix sugar and cinnamon in a small bowl, then roll each ball in the mixture.
- Bake for 15-20 minutes, until golden brown.
- Make the caramel glaze: Warm caramel sauce with heavy cream and a pinch of sea salt until smooth. Drizzle over the baked apple caramel bombs before serving.
Notes
Serve warm for the best flavor. Store leftovers in an airtight container for up to 2 days.