Cinnamon Caramel Apple Pie Bombs
Delightful bite-sized pastries filled with cinnamon-spiced apples and caramel, capturing the essence of autumn in a convenient treat.
Ingredients
For the pastry
- 1 package refrigerated crescent roll dough Look for flaky and buttery dough, such as Pillsbury or Trader Joe’s.
For the filling
- 2 cups peeled and diced apples Granny Smith apples work well for their tart flavor.
- 1/2 cup brown sugar Light or dark brown sugar will work; dark gives a deeper caramel flavor.
- 1 teaspoon cinnamon Fresh cinnamon is recommended; Saigon cinnamon is preferred.
- 1/4 cup caramel sauce Can be homemade or store-bought.
- 1 tablespoon lemon juice Helps keep the apples from browning.
- 1 tablespoon butter (melted) Preferably unsalted to control salt levels.
- 1 teaspoon vanilla extract Use pure vanilla for best flavor.
- powdered sugar (for dusting) A light sprinkle for finishing.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together apples, brown sugar, cinnamon, lemon juice, caramel sauce, melted butter, and vanilla. Allow this mixture to sit for about 5 minutes.
- Unroll the crescent roll dough and separate it into triangles carefully.
- Place a spoonful of the apple mixture in the center of each triangle.
- Fold the dough over the filling and pinch to seal.
- Place the bombs on a greased baking sheet, leaving space between each one.
- Bake for 15-20 minutes or until golden brown.
- Dust with powdered sugar before serving.
Notes
These bombs are best enjoyed fresh from the oven but can be stored in an airtight container at room temperature for up to two days. For longer storage, freeze before baking.