Ingredients
Scale
For the Apple Filling:
- 2 medium apples (Granny Smith or Honeycrisp), peeled and diced
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- Pinch of salt
For the Bombs:
- 1 can refrigerated biscuit or crescent roll dough (8-count)
- 8 soft caramel candies (like Werther’s or Kraft)
- 1 egg (for egg wash)
For Topping:
- 2 tablespoons melted butter
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- Make the apple filling: In a skillet over medium heat, melt butter. Add diced apples, brown sugar, cinnamon, and salt. Cook for 5–7 minutes until apples are soft and mixture is syrupy. Let cool slightly.
- Preheat oven: Set to 375°F (190°C). Line a baking sheet with parchment paper.
- Prep the dough: Flatten each biscuit or dough triangle into a circle, about 3 inches across.
- Assemble bombs: Spoon a bit of apple filling into the center of each dough round. Top with one soft caramel.
- Seal and shape: Fold dough up and around filling, pinching edges to seal tightly. Place seam-side down on baking sheet.
- Egg wash: Beat egg and brush over each bomb for a golden finish.
- Bake: Bake for 15–18 minutes, or until golden brown.
- Finish: Brush warm bombs with melted butter, then roll in cinnamon sugar.
Notes
- Use pie dough or puff pastry for a flakier texture.
- Add chopped pecans or walnuts to the filling for crunch.
- Swap caramels for chocolate squares or Nutella.
- Dust with powdered sugar or drizzle with vanilla glaze.
- Serve with ice cream for the ultimate indulgence.