Caramel Apple Bombs
A warm handheld dessert that encapsulates the flavors of caramel apple in delicious pastry bites, perfect for sharing.
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.
Notes
Best served warm for maximum texture contrast. Pair with vanilla ice cream, coffee, or a lightly spiced cider. Store leftovers in an airtight container for up to 2-3 days in the refrigerator or freeze for up to 2 months.