Apple Caramel Bombs Dessert (Print Version)
Tender pastry with spiced apple and caramel, coated in cinnamon-sugar and finished with luscious caramel glaze.
# Ingredients:
→ Apple Filling
01 -
2 medium apples, peeled and diced
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
10 -
8 soft caramel candies
→ 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
15 -
2 tablespoons heavy cream
16 -
1 pinch sea salt
# Steps:
01 -
Melt unsalted butter in a small skillet over medium heat. Add diced apples and stir for about 3 minutes until slightly softened. Stir in brown sugar, granulated sugar, cinnamon, and nutmeg; cook for another 4 to 5 minutes, stirring frequently. Sprinkle flour over the mixture and continue cooking until thickened and glossy. Remove from heat and mix in vanilla extract. Let filling cool slightly.
02 -
For biscuit dough, separate each biscuit and flatten into a 4-inch circle. For puff pastry, cut sheet into 4-inch squares. Place 1 tablespoon of apple filling in the center of each dough round or square, then top with 1 caramel candy or 1 teaspoon caramel sauce.
03 -
Fold the dough over the filling and pinch the edges firmly to seal. Roll gently between your palms to create a smooth, round 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. Allow to cool for 5 to 10 minutes before coating.
05 -
Preheat air fryer to 350°F (175°C). Line basket with parchment paper or apply non-stick spray. Air fry bombs in batches for 7 to 9 minutes, flipping halfway until evenly golden.
06 -
In a small bowl, combine granulated sugar and ground cinnamon. Brush each warm bomb with melted butter, then roll in cinnamon-sugar mixture until evenly coated.
07 -
In a small saucepan over low heat, gently warm caramel sauce and heavy cream until smooth and pourable. Stir in a pinch of sea salt. Drizzle caramel glaze generously over the warm bombs before serving.
# Notes:
01 -
Ensure the apple filling is thick before assembling bombs to prevent leaking. If the mixture is too watery, cook for an additional 1 to 2 minutes.
02 -
Seal dough edges securely to avoid caramel leakage during baking.