Caramel Apple Pie Bombs (Print version)
Biscuit dough bombs stuffed with spiced apple pie filling and soft caramel, baked until golden, rolled in cinnamon sugar, and drizzled with warm caramel sauce. Done in 30 minutes.
# Ingredients:
For the bombs
01 -
1 can (16.3 oz / 462 g) refrigerated biscuit dough, 8 large biscuits
02 -
1 cup (240 g) canned apple pie filling, roughly chopped
03 -
1/2 cup (85 g) soft caramel bits
04 -
1 tsp ground cinnamon
05 -
1/4 tsp ground nutmeg
For the coating
06 -
4 tbsp (55 g) unsalted butter, melted
07 -
1/4 cup (50 g) granulated sugar
08 -
1 tsp ground cinnamon
For serving
09 -
3 tbsp caramel sauce, for drizzling
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
02 -
Tip the apple pie filling into a bowl and roughly chop the slices into pieces about half an inch each. Stir in the cinnamon and nutmeg.
03 -
Separate the biscuits and press each one into a 4 to 5-inch circle using your palms or a rolling pin. A lightly floured surface helps if the dough is sticky.
04 -
Place 1 heaping tablespoon of filling and 4 to 5 caramel bits in the center of each dough round. Pull the edges up and over the filling, pinching firmly all the way around with no gaps. Flip each bomb seam-side down on the prepared sheet, spaced at least 2 inches apart.
05 -
Bake for 13 to 15 minutes until deep golden brown on top. They should feel firm when gently pressed. Pale bombs usually mean the dough inside is still underdone.
06 -
While the bombs are still warm, brush each one generously with melted butter, then roll in the cinnamon-sugar mixture until fully coated. Arrange on a serving plate and drizzle with caramel sauce. Serve immediately.
# Good to know:
01 -
Best served warm right after coating. The caramel center stays gooey for about 15 minutes after baking.