Now, roll out your puff pastry on a lightly floured surface. I sometimes stretch the pastry a bit to make it thinner, but be careful not to tear it! Cut the pastry into squares (about 4×4 inches should work perfectly). In the center of each square, spoon a generous portion of the apple mixture and top it off with a drizzle of caramel. This is where the magic begins!
Next, fold the corners of the pastry over the apple filling, pinching the edges to seal them tightly. This part can be a bit fiddly, but I find that it helps to use a little water on my fingertips to create a better seal. Once they’re all sealed up, place the bombs seam-side down on a parchment-lined baking sheet. Brush the tops with beaten egg for that gorgeous golden finish, and sprinkle sugar on top for a bit of sweetness.
Finally, pop these beauties into the oven for about 15-20 minutes or until they’re puffed and golden. Your kitchen will smell heavenly, and you’ll have to resist diving in right away (trust me, it will be hard!). Once baked, let them cool slightly before serving.
Pro Tips for Best Results
I tested this recipe three ways: with homemade caramel, store-bought caramel, and slightly adjusted baking times. Honestly, while homemade caramel is divine, the store-bought variety saves a lot of time and still tastes pretty fantastic. If I’m in a pinch or if I’m cooking with kids, I’ve learned it’s a great shortcut!
Ensure that your puff pastry is cold when you’re working with it. I’ve noticed that if it gets too warm, it tends to stick, and that makes for a messy filling situation. So, keep it in the fridge until you’re ready.
Lastly, don’t skimp on the sealing. Make sure those corners are pinched tight; otherwise, the caramel will ooze out during baking, and while it may taste good, it will create a mess I learned the hard way!
Common Mistakes to Avoid
One common mistake I’ve made (and seen others make too) is overfilling the pastry. It’s tempting to add as much filling as possible, but this can lead to bursting bombs—what a disaster! Stick to a small spoonful so you keep that delightful balance without any overflow. (See the next page below to continue…)