Ingredients
For the Apple Filling:
- 2 Granny Smith apples (peeled, and diced into small pieces)
- ¾ cup water (180 ml)
- ⅓ cup granulated sugar (67 g)
- 2 tablespoons cornstarch (16 g)
- 1 ½ teaspoon lemon juice (7.5 ml)
- 1 teaspoon ground cinnamon (2 g)
For Assembling the Pie Bombs:
- 2 containers Pillsbury refrigerated crescent dinner rolls
- ½ cup sugar (100 g)
- 1 tablespoon ground cinnamon (8 g)
- Caramel sauce, for drizzle
- Vegetable oil, for frying
Instructions
Step 1: Prepare the Apple Filling
Start by preparing the apple filling. In a medium saucepan, combine ¾ cup of water, ⅓ cup of granulated sugar, 2 tablespoons of cornstarch, 1 teaspoon of ground cinnamon, and 1 ½ teaspoon of lemon juice. Place the saucepan over low heat, stirring constantly. As the mixture heats up, it will begin to thicken. Continue stirring until the sauce becomes thick and smooth, which should take about 3-4 minutes.
Once the sauce has thickened, add the diced Granny Smith apples. Stir the apples into the sauce, ensuring that each piece is well-coated. Let the mixture simmer on low heat for 8-10 minutes, or until the apples have softened but still retain a bit of their texture. Once done, remove the pan from the heat and allow the filling to cool.
Step 2: Prepare the Dough
While the apple filling is cooling, prepare the dough. Unroll the Pillsbury crescent dough on a lightly floured surface. The dough comes in perforated triangles, but for this recipe, you’ll need to pinch the seams together to create a smooth surface. Once you’ve sealed the seams, gently roll out the dough until it’s even and smooth.
Next, use a knife or a pizza cutter to divide the dough into squares. Each square should be about 2½ to 3 inches in size. These squares will form the outer shell of your apple pie bombs.
Step 3: Assemble the Pie Bombs
Now, it’s time to assemble the pie bombs. Place a tablespoon of the cooled apple filling in the center of each dough square. To shape the bombs, fold up two opposite corners of the dough towards the center, covering the filling. Then, bring the remaining two corners up, overlapping the first two. Pinch the seams together tightly to ensure the filling stays inside during cooking.
Step 4: Fry and Bake
Heat about an inch of vegetable oil in a frying pan over medium heat. To test if the oil is ready, drop a small piece of dough into the pan—if it sizzles and floats to the top, the oil is hot enough.
Carefully place a few of the assembled pie bombs into the hot oil. Fry them until they’re golden brown on all sides, which should take about 1-2 minutes per side. Be sure not to overcrowd the pan to avoid lowering the oil temperature.
Once fried, remove the pie bombs with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. After frying, place the pie bombs on a baking sheet and bake them in a preheated oven at 375°F (190°C) for 10-12 minutes to ensure they are fully cooked inside.
Step 5: Coat in Cinnamon Sugar and Serve
While the pie bombs are still warm, roll them in a mixture of ½ cup of sugar and 1 tablespoon of ground cinnamon. The warmth of the pie bombs will help the cinnamon sugar adhere, creating a sweet and slightly crunchy coating.
Arrange the cinnamon-sugar-coated pie bombs on a serving platter. Just before serving, drizzle them with caramel sauce for an extra touch of decadence.
Notes
Serve these Apple Pie Bombs warm, arranged on a platter with a small bowl of caramel sauce in the center for dipping. For a festive touch, dust the platter with powdered sugar or add a few cinnamon sticks as garnish. These pie bombs are perfect for sharing, making them an excellent choice for a dessert buffet or a cozy family gathering.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert