Ingredients
Scale
- 2 sheets (from 1 box) frozen puff pastry, thawed
- 2 medium Granny Smith or Honeycrisp apples, peeled, cored, and finely diced
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 24 soft caramel candies, unwrapped (about 11 oz bag)
- 1 large egg
- 1 tablespoon water
- Optional: 1/4 cup finely chopped pecans or walnuts
- Optional: Extra melted caramel for drizzling
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking.
- In a medium mixing bowl, combine the finely diced apples, 1/4 cup granulated sugar, and 1 teaspoon ground cinnamon. If you're adding them, stir in the finely chopped pecans or walnuts for an extra layer of flavor and texture.
- On a lightly floured surface, carefully unroll one sheet of thawed puff pastry. Using a sharp knife or pastry wheel, cut it into 6 equal squares (each approximately 4×4 inches). Repeat this process with the second sheet of puff pastry, yielding 12 squares in total.
- Place about 1-2 tablespoons of the apple mixture in the center of each puff pastry square. Top the apple mixture with two unwrapped soft caramel candies.
- Bring the four corners of each puff pastry square together over the filling, pinching them firmly and securely to seal, creating a small, enclosed "bomb" shape. Ensure there are no gaps for the caramel to escape during baking. Repeat with the remaining squares.
- In a small bowl, whisk the large egg with 1 tablespoon of water to create a smooth egg wash.
- Arrange the sealed caramel apple bombs on the prepared baking sheet, leaving a little space between each. Brush the tops and sides of each bomb generously with the egg wash for a golden, glossy finish.
- Bake for 18-22 minutes, or until the puff pastry is beautifully puffed, deeply golden brown, and cooked through. The caramel inside should be wonderfully melted and gooey.
- Carefully remove the baking sheet from the oven and let the caramel apple bombs cool on the sheet for 5-10 minutes before serving. The caramel will be extremely hot.
- Serve warm, optionally drizzled with extra melted caramel for an added touch of indulgence, or with a scoop of creamy vanilla ice cream.
Notes
For best results, ensure your puff pastry is completely thawed but still cold when working with it, as this makes it easier to handle. Don’t overfill the bombs, as this can make sealing difficult and lead to leaks. Granny Smith apples offer a lovely tart contrast to the sweet caramel, but Honeycrisp or Fuji also work beautifully. These bombs are best enjoyed warm on the day they are made. Leftovers can be gently reheated in an oven at a low temperature (around 250°F / 120°C) until warm through. For an extra gourmet touch, sprinkle a pinch of flaky sea salt over the finished bombs just before serving.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 28g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg