Apple Caramel Bombs Gooey Dessert (Print Format)
Buttery pastry wraps warm apple filling and caramel, finished with cinnamon sugar for an irresistible dessert bite.
# Ingredients:
→ 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 cinnamon
06 -
¼ teaspoon 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 -
¼ cup granulated sugar
13 -
1 teaspoon cinnamon
→ Caramel Glaze
14 -
½ cup caramel sauce (store-bought or homemade)
15 -
2 tablespoons heavy cream
16 -
Pinch of sea salt (optional, for salted caramel)
# Steps:
01 -
In a skillet over medium heat, melt butter and add diced apples. Stir for 3 minutes until softened. Add sugars, cinnamon, and nutmeg. Cook for 4–5 minutes, stirring. Sprinkle in flour to thicken and stir until glossy. Remove from heat, mix in 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 dough piece, then add a caramel candy or teaspoon of caramel sauce.
03 -
Fold the dough over the filling, pinching edges to seal tightly. Roll each sealed piece to form a smooth ball. Place seam-side down on a parchment-lined baking sheet.
04 -
Preheat the oven to 375°F (190°C). Brush each bomb with melted butter and bake for 14–18 minutes until golden and puffed. Allow to cool 5–10 minutes.
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 7–9 minutes, flipping halfway through, until golden.
06 -
Mix ¼ cup sugar with 1 teaspoon cinnamon. Brush each warm bomb with melted butter, then roll in the cinnamon-sugar mixture.
07 -
Heat caramel sauce and heavy cream in a small saucepan over low heat. Stir until smooth and pourable. Add a pinch of sea salt if desired. Drizzle over warm bombs before serving.
# Tips:
01 -
Cool the bombs slightly before glazing to ensure the caramel sticks.
02 -
Seal the bombs tightly to prevent caramel from leaking during baking or air frying.