Caramel Apple Pie Bombs (Printable version)

Tender pastry pockets stuffed with cinnamon apples and melting caramel

# What you need:

→ Apple Filling

01 - 2 medium apples, peeled, cored, and diced (Granny Smith or Honeycrisp)
02 - 2 tbsp unsalted butter
03 - 2 tbsp brown sugar
04 - 1 tsp ground cinnamon
05 - Pinch of salt
06 - 12 soft caramel candies, unwrapped

→ Dough

07 - 1 can (16 oz) refrigerated biscuit dough (8 large biscuits or 12 small)

→ Cinnamon Sugar Coating

08 - 3 tbsp unsalted butter, melted
09 - 1/3 cup granulated sugar
10 - 1 tsp ground cinnamon

# How to make it:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Melt 2 tablespoons butter in a small skillet over medium heat. Add diced apples, brown sugar, cinnamon, and salt. Cook, stirring constantly, for 4–5 minutes until apples are tender and caramelized. Remove from heat and let cool slightly.
03 - Separate biscuit dough into individual pieces. Flatten each piece into a 4-inch circle using your hands or a rolling pin.
04 - Place about 1 tablespoon of the cooled apple filling and 1 caramel candy in the center of each dough circle.
05 - Gather the edges of the dough around the filling, pinching firmly to seal completely. Shape into a ball and place seam-side down on the prepared baking sheet.
06 - Brush each pie bomb generously with melted butter using a pastry brush.
07 - Combine granulated sugar and cinnamon in a small bowl. Sprinkle the mixture evenly over all buttered pie bombs.
08 - Bake for 15–20 minutes until golden brown and puffed. The tops should be lightly caramelized.
09 - Let cool for 5–10 minutes before serving. The caramel filling will be extremely hot, so allow time for cooling. Serve warm for best results.

# Expert tips:

01 -
  • They come together in under 40 minutes with ingredients you probably have in your fridge right now
  • The caramel gets molten and gooey while the biscuit dough turns into something impossibly tender
02 -
  • The sealing step is where most people go wrong, so take extra time pinching the dough together or the caramel will leak out during baking
  • Let the apple filling cool slightly before wrapping it in dough or the heat will make the butter in the dough melt too fast
03 -
  • Work quickly once you start assembling because the butter in the dough can get soft and sticky
  • If caramel does leak out, just let it cool on the parchment and peel it off later as a little snack for the chef

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