Apple Caramel Bombs — Full Recipe & Step-by-Step Method

Sweet, gooey, and a little bit dramatic — Apple Caramel Bombs are bite-sized apple pockets filled with soft caramel, baked until golden, and finished with a crunchy topping or drizzle. They’re perfect for parties, an indulgent snack, or a cozy dessert with ice cream. Below is a full, unique recipe with clear step-by-step directions, troubleshooting tips, variations, and storage advice.

Snapshot

• Yield: 12–16 bombs (depending on apple size and dough thickness)
• Prep time: 25–35 minutes
• Cook time: 18–25 minutes
• Total time: ~50–60 minutes

Ingredients

For the apples

• 3 medium apples (Granny Smith, Honeycrisp, or Gala) — peeled and cored
• 1 tablespoon lemon juice
• 2 tablespoons unsalted butter
• 3 tablespoons brown sugar (light or dark)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon fine sea salt
• 1/2 teaspoon vanilla extract (optional)

For the caramel filling

• 12 soft caramels (store-bought) or 3/4 cup prepared soft caramel sauce
• 1–2 tablespoons heavy cream (if using store caramels, to soften)

For the dough (two easy options)

Option A — Ready-made puff pastry (recommended for speed):

• 1 package (about 8 oz / 2 sheets) frozen puff pastry, thawed

Option B — Simple homemade shortcrust (if you prefer):

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold, cut into cubes
• 3–4 tablespoons ice water

For finish

• 1 egg + 1 tablespoon water (egg wash)
• 2 tablespoons coarse sugar or crushed nuts for sprinkling (optional)
• Sea salt flakes (optional, for salted caramel finish)
• Vanilla ice cream or whipped cream (for serving, optional)

Equipment

• Baking sheet
• Parchment paper or silicone mat
• Skillet or small saucepan
• Small bowl for egg wash
• Cookie cutter or glass (~2½–3 inches diameter) or a sharp knife
• Small spoon and pastry brush

Prep Steps (work in order for smooth flow)

1. Prepare apples

1. Peel, core, and dice apples into small 1/4-inch pieces. Toss immediately with the lemon juice to prevent browning.
2. In a medium skillet over medium heat, melt the butter. Add diced apples, brown sugar, cinnamon, and salt. Cook, stirring, for 4–6 minutes until apples are just tender and some juices form (they should still hold shape).
3. Remove from heat, stir in vanilla extract (if using). Let cool completely — warm filling will melt the pastry and caramel too quickly.

2. Prepare caramel

• If using store caramels: place caramels in a microwave-safe bowl with 1 tablespoon cream. Microwave in 15-second bursts, stirring between bursts, until soft but not too runny. Let cool slightly so it’s thick but spreadable.
• If using soft caramel sauce: if it’s loose, reduce with gentle simmer until thickened to a spreadable consistency, or chill briefly to firm. You want a filling that won’t leak out the instant the bombs touch the baking sheet.

3. Prepare dough

Puff pastry: unwrap thawed sheets and gently roll on a lightly floured surface to remove fold creases and make it slightly thinner. Cut rounds (2½–3″) — you’ll need an even number (24–32 rounds, then pair them).
Shortcrust: Combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Add ice water 1 tablespoon at a time until dough comes together. Chill 15–30 minutes, then roll to 1/8–1/4″ and cut rounds.

Assembly — Step-by-Step

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. Place a round of dough on the work surface. Spoon about 1 tablespoon of cooled apple mixture into the center. Top the apples with ~1 teaspoon of caramel (or a small cube of soft caramel). Don’t overfill — you want room to seal.
3. Brush the edge of the round lightly with egg wash. Place a second round on top and press edges to seal. Use a fork to crimp the edges for a decorative seal and extra hold.
4. Place assembled bombs on baking sheet about 1″ apart. Brush tops with egg wash and sprinkle coarse sugar or crushed nuts if desired. Make a small vent hole or two on top with a knife to let steam escape (important to avoid bursting).
5. Repeat until all rounds are used. If you have leftover dough, you can cut mini bombs or bake decorative shapes.

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