Caramel Apple Pie Bombs (Print Version)
Fluffy dough balls filled with apple and caramel, coated in cinnamon sugar for a sweet treat.
# Ingredients:
→ For the Apple Pie Bombs
01 -
1 cup granulated sugar
02 -
2 teaspoons ground cinnamon
03 -
1 can (7.5 ounces) refrigerated biscuit dough
04 -
1 can (21 ounces) apple pie filling
05 -
10 caramel candies, cut in half lengthwise
06 -
vegetable oil, as needed for deep frying
→ Optional Garnish
07 -
caramel sundae topping, for drizzling
# Steps:
01 -
Fill a heavy-bottomed saucepan (2 to 3 quarts) just over halfway with vegetable oil, ensuring there is enough depth to submerge dough balls. Set aside.
02 -
In a small heat-safe bowl, stir together granulated sugar and ground cinnamon until evenly combined. Reserve.
03 -
Open the biscuit canister. Flatten each piece of biscuit dough into a round disc using fingers or a rolling pin on a lightly floured surface.
04 -
Place 1 tablespoon apple pie filling in the center of each dough circle, then set half a caramel candy on top of the filling.
05 -
Gather the edges of each dough circle and pinch tightly to seal; gently roll ends under to form a smooth ball.
06 -
Heat the vegetable oil over medium heat until a small piece of dough sizzles and bubbles when placed in the oil.
07 -
Working in batches of no more than 2 at a time, carefully lower the filled dough balls into the hot oil using a slotted metal spoon. Roll them gently to ensure even coloring and prevent sticking. Fry until all sides are golden brown, monitoring oil temperature closely.
08 -
Use the slotted spoon to transfer fried dough balls immediately into the cinnamon sugar mixture, turning to coat completely. Place on a plate and repeat with remaining dough.
09 -
Serve warm. Drizzle with caramel sundae topping just before serving, if desired.
# Notes:
01 -
Cutting the caramels in half allows them to melt evenly during frying and prevents hard centers.