Apple Pie Bombs
Ingredients
Scale
- 2 medium apples, peeled, cored, and diced
- 2 tablespoons unsalted butter
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 can refrigerated biscuit dough (8 biscuits)
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Prepare the apple filling: In a medium saucepan, melt the butter over medium heat. Add the diced apples, granulated sugar, and cinnamon. Cook for 4-5 minutes, stirring occasionally, until the apples begin to soften. In a small bowl, mix the cornstarch and water to form a slurry. Add the slurry to the apple mixture and cook for an additional 1-2 minutes, or until the filling has thickened. Remove from heat and let cool slightly.Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.Prepare the dough: Separate the biscuit dough into individual biscuits. Flatten each biscuit with your hands or a rolling pin to about 1/4-inch thickness.Assemble the apple pie bombs: Place a tablespoon of the apple filling in the center of each flattened biscuit. Fold the edges of the dough over the filling, pinching them together to seal and form a ball. Make sure there are no gaps to prevent the filling from leaking out during baking.Coat with butter and cinnamon sugar: Dip each dough ball into the melted butter, then roll it in the cinnamon sugar mixture until fully coated. Place the coated dough balls seam-side down on the prepared baking sheet.Bake: Bake in the preheated oven for 12-15 minutes, or until the apple pie bombs are golden brown and cooked through.Serve warm: Allow the apple pie bombs to cool for a few minutes before serving. Enjoy them warm for the best flavor. Store any leftovers in an airtight container at room temperature for up to 2 days.
Find it online: https://www.receipster.com/apple-pie-bombs-2/