Equipment Needed
- Medium skillet
- Wooden spoon
- Baking sheet
- Parchment paper
- Small bowls
- Rolling pin (or a glass)
- Pastry brush (optional)
Step-by-Step Instructions
First, we’ll make the apple pie filling that’s the heart of each bomb. In your medium skillet over medium heat, melt the butter. Add the finely diced apples and cook, stirring occasionally, for about 5 minutes until they just begin to soften. You don’t want them mushy, just tender. Then, sprinkle in the brown sugar, cinnamon, and nutmeg. Stir and cook for another 2 minutes until the sugar melts and the apples are coated in a fragrant, syrupy glaze. Remove the skillet from the heat and stir in the tablespoon of flour and the vanilla extract. This will look pasty, but it’s exactly right—the flour will absorb the juices during baking. Let this mixture cool completely. I spread it on a plate to speed this up. A hot filling will melt the biscuit dough and make it impossible to seal.
While the filling cools, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Open your can of biscuits and separate them. On a lightly floured surface, flatten each biscuit into a 4-5 inch round. I use the bottom of a glass or a small rolling pin. They should be thin but not so thin they tear. In a small bowl, mix the granulated sugar and cinnamon for the coating. Now, place a heaping teaspoon of the cooled apple filling in the center of each flattened biscuit round.
This is the fun, tactile part. Gather the edges of the biscuit dough up and over the filling, pinching them firmly at the top to seal completely. You’re creating a little dough purse. Make sure there are no gaps or holes, or the filling will bubble out. Then, gently roll the sealed ball in your palms to smooth it into a round shape. Immediately roll the ball in the cinnamon-sugar mixture, coating it evenly. Place each coated bomb seam-side down on your prepared baking sheet, spacing them a couple of inches apart. They will puff and expand.(See the next page below to continue…)