Mouth‑Melting Apple Caramel Bombs
Makes: about 20–24 bombsPrep: 25 minutesCook: 12–15 minutes (baking) or 4–6 minutes (deep‑frying per batch)Chill (optional): 15 minutes
Ingredients
For the apple filling
• 2 medium apples (about 300–350 g total), peeled, cored and finely diced
• 2 tbsp unsalted butter
• 2 tbsp brown sugar
• 1 tsp cinnamon
• 1 tbsp lemon juice
• Pinch of salt
For the dough
• 250 g (2 cups) all‑purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• ¼ tsp salt
• 60 g (4 tbsp) cold unsalted butter, cubed
• 120 ml (½ cup) milk (or milk + 1 tbsp yogurt)
• 1 large egg
For the caramel sauce
• 120 g (½ cup) granulated sugar
• 60 g (4 tbsp) unsalted butter, cubed
• 120 ml (½ cup) heavy cream, warmed
• Pinch of salt (optional)
To finish
• Powdered sugar for dusting (optional)
• Extra caramel for drizzling
• Chopped walnuts or pecans (optional)
Directions
1) Make the apple filling
1 In a skillet over medium heat, melt butter. Add diced apples, brown sugar, cinnamon, lemon juice and a pinch of salt.
2 Cook, stirring occasionally, until apples are soft and most liquid has evaporated — about 6–8 minutes.
3 Let cool completely (important so filling doesn’t melt the dough).
2) Make the dough
1 Preheat oven to 190°C (375°F) if baking. Line a baking sheet with parchment.
2 In a bowl whisk flour, sugar, baking powder and salt. Cut in cold butter with a pastry cutter or fingers until mixture is crumbly (pea‑sized pieces remain).
3 Whisk milk and egg together; add to flour mixture and stir just until a soft dough forms. If too sticky, add 1 tbsp flour; if too dry, add a splash of milk.
4 Turn dough onto floured surface and gently knead 6–8 times. Roll into a log and divide into 20–24 equal pieces.
3) Assemble the bombs
1 Flatten one dough piece in your palm to a ~6 cm (2.5 in) disc. Place about 1 tsp apple filling in center. Fold edges up and pinch to seal tightly, shaping into a smooth ball. Repeat.
2 Place seam‑side down on the baking sheet. For a prettier finish, roll lightly to smooth seams.
4A) Baking method (lighter)
1 Bake at 190°C (375°F) for 12–15 minutes, until tops are golden.
2 Remove, cool 5 minutes on pan, then transfer to wire rack.
4B) Frying method (extra tender, more indulgent)
1 Heat neutral oil (vegetable/rapeseed) to 175°C (350°F) in a deep pot. Fry 3–4 bombs at a time for 3–4 minutes, turning, until golden brown. Drain on paper towels. (Fried ones are extra melt‑in‑mouth.)
5) Make the caramel sauce
1 In a dry saucepan, melt granulated sugar over medium heat without stirring (gently swirl pan) until amber.
2 Remove from heat; add butter and stir until melted. Carefully whisk in warm cream until smooth. Add pinch of salt. Let cool slightly (it will thicken).
6) Finish & serve
1 Drizzle warm caramel over the bombs, dust with powdered sugar and sprinkle chopped nuts if using. Serve warm or at room temperature.
2 Best eaten the same day, but you can refrigerate leftovers and gently rewarm before serving.
Tips & Variations
• Make ahead: Prepare apple filling 1–2 days ahead and keep refrigerated. Assemble just before baking/frying.
• Vegan: Use plant‑based butter, plant milk, and coconut cream for caramel. Use aquafaba or flax egg (1 tbsp ground flax + 3 tbsp water) in dough.
• Spices: Add a pinch of nutmeg or cardamom to the apple filling for warmth.
• Size: Make mini bombs with 1–2 tsp filling for bite‑sized treats.
• Caramel shortcut: Use good quality store‑bought caramel sauce to save time.