Ingredients
Scale
- 2 cups all-purpose flour (or substitute with gluten-free flour blend for a gluten-free version)
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 2 medium tart apples (such as Bramley or Granny Smith), peeled, cored, and finely chopped
- 1/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 8 soft caramel candies or caramel squares, chopped into small pieces (substitute with homemade caramel or dulce de leche for extra richness)
- 1 tablespoon milk or cream (for brushing)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper. I find this step crucial — a hot oven sets the pastry quickly, locking in the juicy apple filling.
- In a large mixing bowl, combine the flour, sugar, and salt. Add the chilled butter cubes and rub them into the dry ingredients using your fingertips until the mixture resembles fine breadcrumbs. This technique always reminds me of my mum’s gentle hands teaching me to ‘feel’ the dough, not just mix it.
- Stir in the beaten egg and vanilla extract, bringing the dough together with a fork before kneading lightly on a floured surface. Be careful not to overwork it; the dough should be soft, not sticky. Wrap in cling film and chill for 30 minutes — patience is key here, as this rest helps the dough relax and prevents shrinkage during baking.
- Meanwhile, prepare the apple filling. Toss the chopped apples with brown sugar, cinnamon, and lemon juice in a bowl. The tartness of the lemon balances the sweetness beautifully — a trick I learnt from my mum’s apple crumble recipe.
- Roll out the chilled dough to about 1/8 inch thickness on a floured surface. Using a round cutter (about 3 inches in diameter), cut out circles. You’ll need two circles per bomb.
- Spoon a teaspoon of the apple mixture onto the centre of half the circles, then top each with a small piece of caramel. I love how the caramel melts into the apples, creating that gooey surprise inside.
- Brush the edges of the dough circles with a little water, then place the remaining circles on top, pressing the edges firmly with a fork to seal. This is where I often invite my nieces to help — their messy fingers and giggles make this step all the more memorable.
- Brush the tops with milk or cream for a lovely golden finish and prick a few holes with a skewer to let steam escape.
- Bake in the preheated oven for 18-22 minutes, or until the pastry is golden and crisp. The smell wafting through the kitchen at this point is pure magic, and I usually have to remind myself to wait before tasting!
- Allow the bombs to cool slightly on a wire rack before serving. They’re best enjoyed warm, when the caramel is still melting and the apples tender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
