Baking
- Bake in the preheated oven for 18–25 minutes or until pastry is puffed and golden brown. Watch closely — puff pastry can brown quickly near the end.
- Remove from oven and immediately, if you like salted caramel contrast, sprinkle a few sea salt flakes on top while warm.
- Let rest on the baking sheet for 5 minutes — this helps fillings set slightly so they won’t immediately ooze. Transfer to a wire rack to cool a little more.
Serving
- Best served warm (not scalding): pair with vanilla ice cream, a drizzle of extra caramel, or a dusting of powdered sugar.
- They’re also delightful at room temperature and travel well for a party platter.
Tips & Troubleshooting
- Prevent soggy pastry: Cook apples until they release some but not all juice. Drain excess liquid before filling if mixture seems very wet. Cool completely before assembling.
- Caramel leakage: Use just a teaspoon of caramel and choose a slightly thicker caramel. Chill caramel briefly if very runny.
- Seal well: Egg wash plus crimping with a fork gives the best seal. If seams open while baking, press closed gently and patch with a small scrap of dough.
- If pastry browns too fast: Tent with foil for the last 5–8 minutes.
- Scaling up: For larger batches, you can prep apple filling and caramel a day ahead and assemble/bake on the day you’ll serve.
Variations (fun twists)
- Cheddar apple bombs: add a small cube of sharp cheddar with the apple for a savory-sweet pop.
- Nutty: mix chopped toasted pecans into the apple filling or sprinkle on top.
- Spiced: add nutmeg, ginger, or 1 tablespoon maple syrup to the apple mixture for fall flavor.
- Mini bombs: use a 2″ cutter to make bite-size party versions — reduce bake time to 12–15 minutes.
- Gluten-free: use gluten-free puff pastry or make a gluten-free shortcrust.
Storage
- Room temp: Store in an airtight container for up to 24 hours (best day of baking).
- Refrigerator: Up to 3 days. Reheat in a 350°F oven for 6–8 minutes to crisp pastry again.
- Freezing: Freeze baked bombs on a tray until solid, transfer to a freezer bag for up to 2 months. Reheat from frozen at 350°F for 12–15 minutes.
Safety note
Caramel and fillings become very hot — let them cool a few minutes before serving or before giving to kids. When working with hot sugar or melted caramels, take care to avoid splashes.
Quick Checklist (for busy bakers)
- Apples prepped and cooled ✔
- Caramel thick & spreadable ✔
- Dough rolled & cut ✔
- Edges egg-washed & crimped ✔
- Vents on top ✔
- Bake until golden ✔
Enjoy your Apple Caramel Bombs — a cozy, shareable dessert that’s equal parts comfort and theater. Want a printable recipe card or a version scaled to feed a crowd (50+)? I can create that next.
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