Caramel Apple Pie Bombs (Print Version)
Soft biscuit dough stuffed with apples and caramel, fried and coated in cinnamon sugar for a sweet finish.
# Ingredients:
→ Filling
01 -
1 can (21 ounces) prepared apple pie filling
02 -
10 pieces individually wrapped soft caramels, each cut in half
→ Dough
03 -
1 can (7.5 ounces) refrigerated biscuit dough
→ Coating
04 -
1 cup granulated sugar
05 -
2 to 3 teaspoons ground cinnamon
→ Frying
06 -
2.5 quarts vegetable oil
# Steps:
01 -
In a small bowl, thoroughly blend granulated sugar and ground cinnamon to create a uniform coating mixture. Set aside.
02 -
Pour vegetable oil into a heavy-bottomed skillet to reach approximately 2.5 quarts. Heat oil over medium heat until temperature reaches 350°F (175°C).
03 -
Open the biscuit dough can and separate individual pieces. Flatten each biscuit gently with your palm to form a round disk.
04 -
Spoon about 1 tablespoon apple pie filling onto the center of each flattened biscuit. Place two caramel halves on top of the filling. Pull edges of dough up and pinch tightly to seal, forming a ball.
05 -
Carefully lower up to two filled balls into the hot oil with a slotted spoon. Continuously turn each ball in the oil to ensure even browning. Fry until golden brown, about 2–3 minutes. Remove with the slotted spoon and drain briefly.
06 -
Immediately roll the hot pie bombs in the cinnamon sugar mixture until fully coated. Transfer to a wire cooling rack. Serve warm; optionally drizzle with caramel sauce and top with whipped cream.
# Notes:
01 -
Monitor oil temperature with a thermometer to maintain even frying and avoid oversaturation.