Description
Caramel Apple Pie Bombs deliver a delightful explosion of sweet, gooey goodness that’ll make your taste buds dance with joy. Grab some pastry and apples, because these little treats are about to become your new favorite dessert shortcut.
Ingredients
Scale
Main Ingredients:
- 7.5 ounces biscuits
- 21 ounces apple pie filling
Supporting Ingredients:
- 10 caramels
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
Cooking/Finishing Ingredients:
- Vegetable oil
- Caramel sauce
Instructions
- Pour 2 cups of vegetable oil into a heavy-bottomed 2- to 3-quart saucepan, ensuring the oil is deep enough to fully submerge the dough balls.
- Combine 1 cup granulated sugar and 2 teaspoons ground cinnamon in a clean, dry bowl. Set aside for coating later.
- Open the biscuit can and gently flatten each dough piece using your fingers or a rolling pin. Lightly dust your surface with flour if needed.
- Place 1 tablespoon of apple pie filling directly in the center of each flattened biscuit dough.
- Position half a caramel candy on top of the apple filling, ensuring it’s cut lengthwise.
- Carefully pinch the dough edges together, sealing the filling completely. Roll and shape into a smooth, sealed ball.
- Heat oil to 350°F. Test readiness by dropping a small piece of dough – it should bubble immediately upon contact.
- Gently lower 3-4 dough balls into the hot oil using a slotted spoon. Fry for 2-3 minutes, rotating until each surface turns golden brown.
- Remove fried bombs with a slotted spoon, letting excess oil drip off. Immediately roll each in the prepared cinnamon-sugar mixture.
- Optional: Drizzle with caramel sauce just before serving. Enjoy warm and fresh.
Notes
- When frying, keep the oil temperature consistent around 350°F to ensure even browning without burning the dough.
- Roll the dough tightly when sealing to prevent filling from leaking during frying, which can cause dangerous oil splatters.
- For a gluten-free version, swap regular biscuit dough with a gluten-free biscuit mix or refrigerated dough.
- Let the pie bombs cool slightly before eating, as the caramel and filling will be extremely hot right after frying.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Pies
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 333 kcal
- Sugar: 33 g
- Sodium: 280 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 15 mg