Description
Caramel apple pie bombs deliver pure comfort right from your kitchen to your plate, melting together sweet fruit and gooey caramel in a crispy pastry package. Warm, golden parcels packed with autumn flavor guarantee smiles around your dinner table.
Ingredients
Scale
Main Ingredients:
- 1 can (21 ounces) apple pie filling
- 1 can (7.5 ounces) refrigerated biscuit dough
- 10 caramel candies
Supporting Ingredients:
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
Cooking Ingredients:
- Vegetable oil, as needed for deep frying
- Caramel sundae topping, for drizzling
Instructions
- Heat vegetable oil in a heavy-bottomed saucepan to 350°F, ensuring it’s deep enough to fully submerge dough balls.
- Mix 1 cup granulated sugar with 2 teaspoons ground cinnamon in a small bowl until thoroughly combined.
- Flatten each biscuit from the 7.5-ounce can into a thin round using your fingers or a rolling pin on a lightly floured surface.
- Spoon 1 tablespoon of apple pie filling from the 21-ounce can into the center of each dough circle.
- Place half a caramel candy on top of the filling in each dough circle.
- Carefully gather and pinch the dough edges together, sealing the filling inside and rolling into a smooth ball.
- Gently lower 2 dough balls at a time into the 350°F oil using a slotted metal spoon, rotating to ensure even golden-brown coloring.
- Fry for 2-3 minutes until the exterior turns a deep golden color and appears crispy.
- Immediately transfer the hot fried balls to the cinnamon-sugar mixture, rolling to coat each completely.
- Transfer coated bombs to a serving plate and optionally drizzle with caramel sundae topping just before serving.
Notes
- Always test the oil temperature by dropping a small piece of dough into the pan, which helps prevent burning and ensures perfect golden-brown results.
- Seal the dough edges completely to prevent filling from leaking during frying, pressing firmly with your fingertips to create a tight closure.
- Work in small batches to maintain consistent oil temperature and prevent overcrowding, which can lower the oil’s heat and create greasy results.
- For a gluten-free version, replace biscuit dough with gluten-free biscuit mix and ensure your caramel candies are also gluten-free.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Pies
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 354 kcal
- Sugar: 28 g
- Sodium: 270 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg