Ingredients
Scale
- 1 sheet of puff pastry or pie crust (store-bought or homemade)
- 2 sweet and tart apples (such as Fuji or Granny Smith), peeled and diced
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg (optional)
- 1 teaspoon lemon juice
- 1 tablespoon all-purpose flour (to thicken filling)
- 1 egg (for egg wash)
- Powdered sugar (for dusting, optional)
Instructions
- Start by peeling, coring, and dicing your apples into small pieces. In a mixing bowl, combine the diced apples with sugar, cinnamon, nutmeg, lemon juice, and flour. Toss everything together until evenly coated.
- Preheat your oven to 375°F (190°C). Roll out the puff pastry or pie crust on a lightly floured surface. Cut the pastry into squares, approximately 3×3 inches. Place a spoonful of the apple filling in the center of each square. Fold the corners over to create a sealed ball, pinching the edges to secure the filling inside.
- Brush the tops of each apple pie bomb with a beaten egg to enhance browning. Place the bombs on a lined baking sheet. Bake for 20-25 minutes, or until golden brown and crispy. Remove from the oven and let cool slightly before serving.
Notes
- Ensure apples are drained well if using frozen ones to prevent sogginess.
- You can sprinkle powdered sugar or drizzle caramel for extra sweetness.
- Use gluten-free pastry for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bomb
- Calories: 180 Kcal
- Sugar: 12g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
