A warm handheld dessert that tastes like a caramel apple in one perfect bite — these little pastry "bombs" are crisp on the outside, gooey on the inside, and ready in under 30 minutes. They’re ideal for a family brunch, after-school treat, or a holiday table where people love finger foods. The combo of tender diced apples, cinnamon-spiked caramel, and golden crescent dough hits nostalgic notes with very little fuss.
Why you’ll love this dish
This recipe takes the flavors of apple pie and concentrates them into portable, shareable pockets. They’re quick to assemble, kid-approved, and great when you want something homemade without making a full pie.
“Like a mini caramel apple that doesn’t drip everywhere — perfect for kids and adults. Crispy outside, saucy center, and always a crowd-pleaser.” — a weekend tester
If you’re in the mood for more handheld stuffed pastries (savory this time), try the savory counterpart Buffalo Chicken Bombs for game-day snacking.
Step-by-step overview before you start
This recipe is straightforward: dice apples, toss with caramel and spices, cut crescent dough into squares, fill, seal, brush with egg, and bake until golden. Expect about 10–15 minutes prep and 12–15 minutes baking. Little steps that matter: keep filling reasonably dry (that’s why there’s a bit of flour), and use an egg wash to get a beautiful brown finish.
What you’ll need
- 1 package refrigerated crescent roll dough (usually 8 rolls or standard sheet)
- 2 cups diced apples (about 2 medium apples)
- 1 cup caramel sauce (store-bought or warmed caramel bits)
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1 tablespoon all-purpose flour (thickens filling)
- 1 large egg (beaten, for egg wash)
Ingredient notes and substitutions:
- Apples: Granny Smith hold up well; Honeycrisp or Fuji add sweetness and texture. Peel if you prefer softer bites.
- Caramel: Use store-bought sauce, or melt soft caramels with a tablespoon of cream. Dulce de leche works beautifully.
- For a gluten-free option, use gluten-free crescent dough or small sheets of gluten-free puff pastry.
- For a dairy-free version, replace caramel with a vegan caramel and use dairy-free dough.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment.
- In a medium bowl, combine diced apples, caramel sauce, cinnamon, sugar, and flour. Stir until evenly coated. The flour helps absorb excess juice and prevents soggy dough.
- Roll out the crescent dough on a lightly floured surface. If it’s perforated into triangles, press seams to make a single sheet and cut into roughly 3×3-inch squares.
- Place about 1 tablespoon of the apple-caramel mixture in the center of each square. Don’t overfill — leave room to fold.
- Fold each square into a packet (triangle or pouch) and pinch edges tightly to seal. Tuck seams underneath to reduce leaking.
- Place bombs seam-side down on the prepared sheet. Brush each with the beaten egg for shine and color.
- Bake 12–15 minutes, rotating the pan halfway through, until pastries are puffed and golden brown.
- Remove to a rack and let cool 5 minutes. Serve warm, drizzled with extra caramel sauce if desired.
Best ways to enjoy it
Serve warm for the best texture contrast: crisp exterior and gooey center. Pair ideas:
- A scoop of vanilla ice cream or a dollop of whipped cream.
- Coffee, chai, or a lightly spiced cider for fall gatherings.
- For a brunch spread, these go great beside pancakes — try serving with a stack of Cinnamon Swirl Pancakes for a Sweet Weekend Breakfast to lean into the cinnamon-and-caramel theme.
Plate them in a shallow bowl with a small ramekin of warmed caramel for dipping, or arrange on a platter dusted with cinnamon sugar.
Storage and reheating tips
- Room temp: Store cooled bombs in an airtight container for up to 24 hours.
- Refrigerator: Keep in an airtight container for 2–3 days. Reheat to refresh.
- Freezer: Freeze baked bombs on a sheet until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen.
Reheating: For best texture, warm in a 350°F (175°C) oven or toaster oven for 8–12 minutes (from chilled) or 12–15 minutes (from frozen). Microwaves work in a pinch (20–40 seconds), but the pastry will soften and lose flakiness.
Food safety note: cool completely before storing in the fridge to avoid condensation making the crust soggy. Discard after the recommended times.
Helpful cooking tips
- Dice apples uniformly so each bomb gets an even bite of fruit and caramel.
- If the caramel is very runny, pop the filling in the fridge 10–15 minutes before assembling — it’s easier to handle.
- Don’t overfill: a tablespoon is usually perfect. Overfilling leads to burst pastries.
- Seal edges well. Press with fork tines or use a little egg wash as “glue” along the seams.
- If using perforated crescent triangles, press seams together to create a single sheet before cutting for uniform squares.
- For an extra glossy finish and a bit of crunch, sprinkle coarse sugar over the egg-washed tops before baking.
Creative twists and variations
- Add a handful of chopped toasted pecans or walnuts to the filling for crunch.
- Mix a tablespoon of lemon zest or a splash of apple brandy into the filling for brightness.
- Swap caramel for caramelized brown sugar + butter for a homemade option.
- Make them with puff pastry sheets for a flakier texture.
- For a creamier center, add a teaspoon of cream cheese mixed with a pinch of sugar to the apple filling.
- To make mini tarts: use mini muffin tins to shape dough cups and bake slightly longer.
Common questions
Q: Can I use puff pastry instead of crescent dough?
A: Yes. Puff pastry gives a flakier, more layered crust. Thaw according to package directions and cut into squares the same size. Keep an eye on bake time — puff pastry may brown faster.
Q: How do I stop the filling from leaking out?
A: Don’t overfill, seal edges firmly by pinching (or pressing with a fork), and fold seams under so they rest on the baking sheet. Chilling very soft filling briefly helps.
Q: Can I assemble these ahead of time?
A: Yes. Assemble and place on a baking sheet, then cover and refrigerate for up to 24 hours, or freeze on the sheet until solid and transfer to a bag (bake from frozen, adding a few extra minutes).
Q: What apples work best?
A: Granny Smith hold their shape and add tartness. Honeycrisp and Fuji are sweeter and juicier. If using very sweet apples, reduce sugar slightly.
Q: Are there allergen-friendly swaps?
A: Use dairy-free caramel and vegan crescent dough to make them dairy-free. For gluten-free, use gluten-free dough. Always check labels for cross-contact if needed.
Enjoy these warm, nostalgic bites — they’re quick to make, endlessly adaptable, and always a hit when you want dessert that’s easy to share.
Caramel Apple Bombs
Ingredients
For the Pastry
- 1 package refrigerated crescent roll dough Usually contains 8 rolls or a standard sheet
- 1 large egg Beaten, for egg wash
For the Filling
- 2 cups diced apples About 2 medium apples; use Granny Smith, Honeycrisp, or Fuji
- 1 cup caramel sauce Store-bought or warmed caramel bits
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1 tablespoon all-purpose flour Helps thicken the filling
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine diced apples, caramel sauce, cinnamon, sugar, and flour. Stir until evenly coated.
- Roll out the crescent dough on a lightly floured surface. If it’s perforated into triangles, press seams to make a single sheet and cut into roughly 3x3-inch squares.
Assembly
- Place about 1 tablespoon of the apple-caramel mixture in the center of each square.
- Fold each square into a packet (triangle or pouch) and pinch edges tightly to seal.
- Place bombs seam-side down on the prepared sheet and brush each with beaten egg for shine.
Baking
- Bake for 12–15 minutes, rotating the pan halfway through, until pastries are puffed and golden brown.
- Remove to a rack and let cool for 5 minutes before serving warm.