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These apple caramel bombs are the perfect cozy dessert that brings warm, gooey apple filling and rich caramel wrapped in flaky, buttery pastry. They make a delightful treat for any occasion when you want something sweet and comforting with a bit of a twist.
I first made these on a chilly weekend, and they instantly became my go-to when craving something warm and indulgent. They always impress guests with minimal effort.
Ingredients
- Two medium apples: peeled and diced. Granny Smith or Honeycrisp are best for a balance of tartness and sweetness
- Two tablespoons unsalted butter: helps soften apples and adds richness
- Three tablespoons brown sugar: brings deep caramel notes to the filling
- One tablespoon granulated sugar: adds a touch of sweetness
- One teaspoon cinnamon: essential for warming spice flavor
- Quarter teaspoon nutmeg: offers subtle warmth and complexity
- One teaspoon vanilla extract: enhances the overall aroma
- One tablespoon all-purpose flour: thickens the fruit mixture to keep filling together
- One can refrigerated biscuit dough or one sheet puff pastry: use fresh, thawed pastry for best texture
- Eight soft caramel candies or teaspoons of thick caramel sauce: choose high quality for smooth flavor
- Two tablespoons melted butter: for brushing, adds golden finish
- Quarter cup granulated sugar mixed with one teaspoon cinnamon: for rolling to add a crunchy, sweet-spicy crust
- Half cup caramel sauce with two tablespoons heavy cream and a pinch of sea salt: makes a luscious drizzle to finish the bombs
Step-by-Step Instructions
- Sauté the Apples:
- Melt butter in a skillet over medium heat then add diced apples. Stir for about three minutes until they start to soften. Add brown sugar, granulated sugar, cinnamon, and nutmeg. Cook for another four to five minutes while stirring so the flavors meld and the apples are tender but not mushy. Sprinkle in flour and stir until the mixture turns glossy and thickened. Take the pan off heat and stir in the vanilla extract. Let the filling cool slightly before assembling.
- Prepare the Dough:
- If using biscuit dough flatten pieces to about four-inch circles for even wrapping. Puff pastry should be cut into four-inch squares once fully thawed for easy folding.
- Fill and Seal:
- Place one heaping tablespoon of the apple filling into the center of each dough piece. Add one caramel candy or a teaspoon of caramel sauce on top. Fold the dough over the filling and pinch the edges together tightly to seal. Then gently roll each piece into a smooth ball shape. Set seam-side down on a parchment-lined baking sheet to prevent sticking.
- Bake or Air Fry:
- For baking preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Brush the dough balls with melted butter to encourage browning. Bake for 14 to 18 minutes until puffed and golden. Alternatively, air fry at 350 degrees Fahrenheit (175 degrees Celsius) for 7 to 9 minutes flipping halfway through so they brown evenly.
- Add Cinnamon Sugar Crust:
- While bombs are still warm brush them with melted butter. Roll each one in a mixture of sugar and cinnamon for a sweet, fragrant coating that adds a little crunch.
- Drizzle Caramel Glaze:
- Gently heat caramel sauce and heavy cream over low heat until fully combined and smooth. Add sea salt if you want a salted caramel flavor. Drizzle this glaze over the warm apple caramel bombs just before serving for an extra indulgent touch.
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My favorite part is the tender apple filling infused with cinnamon and vanilla which always reminds me of holiday baking with my family. The first time I shared these they disappeared in minutes, and now it’s a must-make whenever apples are in season.
Storage Tips
Store leftover bombs in an airtight container at room temperature for up to two days to keep pastry flaky. For longer storage refrigerate but bring to room temp or heat briefly before serving to bring back freshness. Leftover caramel glaze can be stored separately and warmed gently.
Ingredient Substitutions
You can swap out apples for pears for a different fruity note though apples keep that classic tart contrast. Use premade pie crust if you don’t have biscuit dough or puff pastry handy. Dark caramel sauce works great in place of soft caramel candies for easier assembly.
Serving Suggestions
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Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream to make it a full-on dessert experience. Pair with a hot cup of coffee or chai tea for a comforting treat on chilly days.
Frequently Asked Questions
- → What type of apples work best in this dish?
Granny Smith or Honeycrisp apples are ideal for their firm texture and balanced sweetness that hold up well during cooking.
- → Can I use puff pastry instead of biscuit dough?
Yes, puff pastry creates a flakier texture while biscuit dough offers a more tender crumb; both work well for wrapping the filling.
- → How do I prevent caramel from leaking during baking?
Seal the dough edges firmly by pinching and folding to ensure the caramel stays enclosed as it melts.
- → Is air frying a good alternative to baking?
Air frying produces a golden, crisp exterior and cooks the bombs evenly in less time, making it a convenient alternative.
- → What is the best way to glaze the bombs?
Let the bombs cool slightly before brushing the warm caramel glaze to allow it to stick without sliding off.
- → Can I make the caramel sauce from scratch?
Absolutely, a homemade caramel sauce with cream and butter enhances richness, though store-bought options work well too.