Apple Caramel Bombs (Printer-Friendly)

Buttery pastry envelops tender apple and caramel filling, coated in cinnamon sugar for a warm, indulgent treat.

# The Ingredients You'll Need:

→ Apple Filling

01 - 2 medium apples, peeled and diced (Granny Smith or Honeycrisp preferred)
02 - 2 tablespoons unsalted butter
03 - 3 tablespoons brown sugar
04 - 1 tablespoon granulated sugar
05 - 1 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1 teaspoon vanilla extract
08 - 1 tablespoon all-purpose flour

→ Dough

09 - 1 can refrigerated biscuit dough or 1 sheet puff pastry (thawed if frozen)
10 - 8 soft caramel candies or 8 teaspoons thick caramel sauce

→ For Brushing

11 - 2 tablespoons melted butter
12 - 1/4 cup granulated sugar
13 - 1 teaspoon ground cinnamon

→ Caramel Glaze

14 - 1/2 cup caramel sauce (store-bought or homemade)
15 - 2 tablespoons heavy cream
16 - Pinch of sea salt (optional)

# Step-by-Step Instructions:

01 - Melt butter in a skillet over medium heat. Add diced apples and sauté for 3 minutes until softened. Stir in brown sugar, granulated sugar, cinnamon, and nutmeg. Cook for 4 to 5 minutes, stirring frequently. Sprinkle flour over mixture and stir until glossy and thickened. Remove from heat, add vanilla extract, and let cool slightly.
02 - If using biscuit dough, flatten into 4-inch circles. If using puff pastry, cut into 4-inch squares. Place 1 tablespoon of apple filling in the center of each piece, then top with a caramel candy or 1 teaspoon caramel sauce.
03 - Fold dough over filling and pinch edges to seal tightly. Roll each sealed piece gently to form a smooth ball. Place seam-side down on a parchment-lined baking sheet.
04 - Preheat oven to 375°F (190°C). Brush each bomb with melted butter. Bake for 14 to 18 minutes until golden and puffed. Let cool 5 to 10 minutes before the next step.
05 - Preheat air fryer to 350°F (175°C). Line basket with parchment or spray with non-stick spray. Air fry bombs in batches for 7 to 9 minutes, flipping halfway, until golden brown.
06 - Mix granulated sugar with cinnamon. Brush each warm bomb with melted butter, then roll in the cinnamon-sugar mixture to coat evenly.
07 - Heat caramel sauce and heavy cream in a small saucepan over low heat, stirring until smooth and pourable. Add sea salt if desired. Drizzle glaze over warm bombs before serving.

# Extra Tips:

01 - Cool the bombs slightly before glazing to ensure the caramel adheres properly.
02 - Seal the dough tightly to prevent caramel leakage during baking or air frying.

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