Next, cut each triangle into two smaller pieces for easier handling. Now comes the fun part—placing a spoonful of the apple mixture at the wide end of each triangle and drizzling a little caramel sauce over it. Fold over the dough to enclose the filling tightly, pinching the edges to seal everything inside. I’ve found that the tighter you seal them, the less likely they are to burst open in the oven, which keeps all that delicious caramel and apple filling intact.
After assembling all the bombs, I brush the tops with the beaten egg for that gorgeous golden color when baking. Arrange the bombs evenly on the baking sheet, making sure they have space to puff up. Bake them in the preheated oven for about 12-15 minutes, or until they turn a lovely golden brown. The smell wafting through my kitchen as they bake is almost too tempting!
Once they’re out of the oven, feel free to drizzle a bit more caramel sauce over top before serving. I like to let them cool for a couple of minutes, but trust me, they’re irresistible when warmed! You can enjoy them plain or with a side of whipped cream or ice cream for an extra treat.
Pro Tips for Best Results
When I first started making these Caramel Apple Pie Bombs, I tested the filling in three different ways. One had more apples, another had less, and the third was loaded with caramel. I found that a balanced approach—just enough apples with a drizzle of caramel—provides the perfect flavor without making the dough soggy.
I also recommend using a mix of sweet and tart apples. Granny Smith and Honeycrisp work wonderfully together, adding depth to the flavor. I like to chop them up small so that every bite gives a little taste of that juicy filling.
Finally, make sure not to skip the step of sealing the dough properly. The first batch I made had a few leaks and caramel oozed out, which, while delicious, made a mess in my oven! Trust me, your bombs will turn out so much better when they’re well-sealed.
Common Mistakes to Avoid
One mistake I made during my early attempts was using too much filling. It can be tempting to overstuff these little treats, but trust me, a tablespoon or so goes a long way! Too much filling means they won’t seal properly and could burst open while baking.
Another hiccup I experienced was not preheating the oven. I learned the hard way that putting them in a cold oven affects the puffiness and texture. Preheating ensures those bombs bake up nice and fluffy.
I also recommend keeping an eye on them towards the end of their baking time. Once you get that lovely golden brown color, they’re ready to come out. If you leave them in too long, they can dry out or get overly browned. I set a timer for a few minutes shy of the recommended baking time just to be safe.
Lastly, don’t forget that caramel is an optional ingredient! I’ve tried them with just the apples and cinnamon, which is delicious in its own right, but the caramel really elevates the flavors. However, if you’re not a fan, feel free to leave it out. (See the next page below to continue…)