Cozy Apple Pie Bombs Fried Crescent Rolls
The smell of cinnamon and baked apples always makes me feel cozy, and these Apple Pie Bombs are like little pockets of pure comfort. They’re essentially a super-simplified apple pie filling wrapped up in flaky crescent roll dough and fried to a golden crisp. They’re surprisingly easy to make and always disappear in a flash, making them a perfect treat for gatherings or just a special weekend indulgence. Ingredients: 2 Granny Smith apples, peeled and diced into small pieces ¾ cup water ⅓ cup granulated sugar 2 tablespoons cornstarch 1 ½ teaspoon lemon juice 1 teaspoon ground cinnamon 2 containers Pillsbury refrigerated crescent dinner rolls ½ cup sugar 1 tablespoon ground cinnamon Caramel sauce, for drizzle Vegetable oil, for frying Making the Apple Filling The heart of these Apple Pie Bombs is a simple, slightly thickened apple filling. We start with two Granny Smith apples, which are nice and tart and hold their shape well when cooked. Peel them first, then dice them into small pieces, about ¼ to ½ inch. Smaller pieces will cook through more quickly and evenly within the dough. In a medium saucepan, combine ¾ cup of water with ⅓ cup of granulated sugar. Whisk this together over medium heat until the sugar dissolves. In a small bowl, whisk together 2 tablespoons of cornstarch with a tablespoon or two of the water mixture from the saucepan until it forms a smooth paste. This is important to prevent lumps. Once the sugar water is warm (not boiling), slowly pour
Whisking the Cornstarch Slurry
slowly pour the cornstarch slurry into the saucepan with the sugar water. Whisk constantly as you add it. This will thicken the liquid into a syrupy consistency. Keep whisking until the mixture comes to a gentle boil. Let it bubble for about 1 minute, still whisking, to ensure it thickens properly. You want a consistency similar to apple pie filling, not too thin. Remove the saucepan from the heat. Add the diced apples and lemon juice to the thickened sugar mixture. Stir everything together well. The lemon juice brightens the apple flavor and adds a touch of tartness. Now, stir in 1 teaspoon of ground cinnamon. This is where that classic apple pie aroma really starts to bloom. Continue stirring until the apples are evenly coated. Let this apple filling cool completely. It needs to be cool before you can use it with the crescent roll dough.
Assembling the Apple Pie Bombs
While the apple filling is cooling, prepare your crescent roll dough. You’ll need two cans of Pillsbury refrigerated crescent dinner rolls. Unroll the dough sheets and separate them into the individual triangles. You can either press the seams of the triangles together to form a solid rectangle, or leave them as triangles and carefully pinch the seams to close them up later. I usually press them together to make sure there are no gaps. For the cinnamon sugar coating, mix ½ cup of granulated sugar with 1 tablespoon of ground cinnamon in a shallow dish or bowl. Set this aside. Once the apple filling has cooled to room temperature, it’s time to assemble. Place about 1 to 2 tablespoons of the cooled apple filling onto the wider end of each crescent roll triangle, or onto the center of your joined dough pieces. Be careful not to overfill, or it will be hard to seal properly. Fold the dough over the filling. If you used triangles, bring the two shorter sides together over the filling and pinch to seal. If you used rectangles, roll them up from the wider side. Make sure to pinch all the seams very tightly to prevent the filling from leaking out during frying. It’s the most important step for making sure they hold their shape and don’t become a fried mess.
Frying and Finishing
Heat about 2 to 3 inches of vegetable oil in a deep pot or Dutch oven over medium-high heat. You want the oil to reach about 350°F (175°C). If you don’t have a thermometer, you can test it by dropping a tiny piece of crescent roll dough into the oil; it should sizzle immediately and float to the top. Carefully place 2 to 3 assembled apple pie bombs into the hot oil at a time, making sure not to overcrowd the pot. Fry them for about 2 to 3 minutes per side, or until they are a deep golden brown and the dough is cooked through. Use a slotted spoon or spider strainer to gently turn them over and to remove them from the oil. Place the fried Apple Pie Bombs on a wire rack set over a baking sheet to drain any excess oil. While they are still hot, but not so hot that you’ll burn yourself, gently roll them in the cinnamon-sugar mixture. The hot oil makes the dough puffy and crispy, and the cinnamon sugar sticks perfectly to the surface. Let them cool slightly on the wire rack before serving. They are best enjoyed warm, with a drizzle of caramel sauce over the top if you like.
Apple Pie Bombs
The smell of cinnamon and baked apples always makes me feel cozy, and these Apple Pie Bombs are like little pockets of pure comfort. They’re essentially a super-simplified apple pie filling wrapped up in flaky crescent roll dough and fried to a golden crisp. They’re surprisingly easy to make and always disappear in a flash, making them a perfect treat for gatherings or just a special weekend indulgence.
Ingredients:
- 2 Granny Smith apples, peeled and diced into small pieces
- ¾ cup water
- ⅓ cup granulated sugar
- 2 tablespoons cornstarch
- 1 ½ teaspoon lemon juice
- 1 teaspoon ground cinnamon
- 2 containers Pillsbury refrigerated crescent dinner rolls
- ½ cup sugar
- 1 tablespoon ground cinnamon
- Caramel sauce, for drizzle
- Vegetable oil, for frying
Making the Apple Filling
The heart of these Apple Pie Bombs is a simple, slightly thickened apple filling. We start with two Granny Smith apples, which are nice and tart and hold their shape well when cooked. Peel them first, then dice them into small pieces, about ¼ to ½ inch. Smaller pieces will cook through more quickly and evenly within the dough.
In a medium saucepan, combine ¾ cup of water with ⅓ cup of granulated sugar. Whisk this together over medium heat until the sugar dissolves. In a small bowl, whisk together 2 tablespoons of cornstarch with a tablespoon or two of the water mixture from the saucepan until it forms a smooth paste. This is important to prevent lumps. Once the sugar water is warm (not boiling), slowly pour in the cornstarch slurry while whisking constantly. Keep stirring until the mixture thickens into a glossy sauce. This usually takes just a minute or two.
Next, add your diced apples, 1 ½ teaspoons of lemon juice (this helps brighten the apple flavor and prevents browning), and 1 teaspoon of ground cinnamon to the thickened sauce. Stir everything together well to coat the apples. Let this mixture simmer gently for about 5-7 minutes, or until the apples are just tender. You don’t want them mushy, just softened. Remove the pan from the heat and let the apple filling cool completely. It’s really important that the filling is cool before you start assembling the bombs, otherwise, the crescent roll dough will get too warm and start to break down. You can even pop it in the refrigerator for a bit to speed this up.
Preparing the Dough and Cinnamon Sugar
While the apple filling is cooling, you can prepare the rest of your components. You’ll need two containers of Pillsbury refrigerated crescent dinner rolls. Unroll the dough and separate it into the individual triangles. For these bombs, we’re going to use the entire triangle, so no need to pinch the seams together beforehand.
In a shallow dish or on a plate, mix together ½ cup of sugar with 1 tablespoon of ground cinnamon. This is our cinnamon-sugar coating that will give the finished bombs a delightful sweetness and spice.
Assembling the Apple Pie Bombs
Now comes the fun part: assembling the bombs! Take one crescent roll triangle and place about 1 to 1 ½ tablespoons of your cooled apple filling in the wider end of the triangle. You don’t want to overfill them, or the filling might leak out during frying. Fold the pointy end of the crescent roll dough over the filling, then roll it up tightly from the wider end towards the point, enclosing the apple filling completely. Try to seal the edges as best you can. If a little bit of apple peeks out, don’t worry too much, but aim for a good seal.
Once each bomb is rolled up, gently roll each one in the cinnamon-sugar mixture, making sure it’s coated all over. Press the cinnamon sugar onto the dough so it sticks well. You should have about 8 bombs from two cans of crescent rolls.
Frying and Finishing
You’ll need a good amount of vegetable oil for frying, enough so that the bombs can float freely without touching the bottom of the pan. Heat the oil in a heavy-bottomed pot or Dutch oven over medium-high heat. You’re looking for a temperature of around 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping a tiny bit of dough into it; it should sizzle immediately and float to the surface.
Carefully place 2-3 bombs into the hot oil at a time, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in greasy bombs. Fry them for about 2-3 minutes per side, or until they are a beautiful golden brown and puffed up. Use a slotted spoon or tongs to carefully turn them so they cook evenly on all sides.
Once they are perfectly golden, remove the Apple Pie Bombs from the oil and place them on a wire rack set over a baking sheet lined with paper towels. This allows any excess oil to drain off. Let them cool for a few minutes before serving. They are best enjoyed warm. For an extra touch of deliciousness, drizzle generously with warm caramel sauce just before serving. These are a delightful treat that brings all the flavors of apple pie in a fun, bite-sized package.
Conclusion:
These Apple Pie Bombs are a fantastic way to enjoy all the warm, comforting flavors of apple pie without all the fuss of making a traditional pie crust. They’re incredibly satisfying, with a crisp, golden exterior and a warm, cinnamony apple filling inside. The combination of flaky dough, sweet apples, and that hint of spice is just delightful, and they’re always a hit. I love making these when I want a special treat that feels a little indulgent but comes together surprisingly quickly. They are perfect for potlucks, holidays, or even just a cozy night in. You can also easily customize them by adding a pinch of nutmeg to the apple filling or by using a different type of apple for a slightly different flavor profile. Try them with a dusting of powdered sugar instead of cinnamon sugar if you prefer a less sweet coating. They really are quite versatile.
Frequently Asked Questions:
How can I prevent the filling from leaking out?
Make sure to pinch the seams of the crescent roll dough together very tightly after filling. Don’t overfill them, and ensure the dough completely encloses the apple mixture. A good seal is key!
Can I bake these instead of frying?
Yes, you can bake them. Arrange them on a baking sheet lined with parchment paper and bake at 375°F (190°C) for about 15-20 minutes, or until golden brown. They won’t be quite as crispy as fried ones but are still delicious.
What are the best apples to use?
Granny Smith apples are recommended because their tartness balances the sweetness of the filling and they hold their shape well when cooked. However, you can also use a mix of Granny Smith and a sweeter apple like Honeycrisp or Fuji for a more complex flavor.
Apple Pie Bombs
Delicious bite-sized apple pie treats made with crescent rolls and a sweet cinnamon apple filling, fried to golden perfection and drizzled with caramel.
Ingredients
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2 Granny Smith apples, peeled and diced into small pieces
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1/3 cup granulated sugar
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1 teaspoon ground cinnamon
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2 tablespoons cornstarch
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1 1/2 teaspoon lemon juice
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3/4 cup water
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2 containers Pillsbury refrigerated crescent dinner rolls
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1/2 cup sugar
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1 tablespoon ground cinnamon
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Caramel sauce, for drizzle
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Vegetable oil, for frying
Instructions
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Step 1
In a medium saucepan, combine the diced apples, 1/3 cup granulated sugar, 1 teaspoon ground cinnamon, and 3/4 cup water. Cook over medium heat until apples are tender. -
Step 2
In a small bowl, whisk together the cornstarch and 1 1/2 teaspoon lemon juice. Pour this mixture into the apple mixture and stir constantly until thickened. Remove from heat and let cool completely. -
Step 3
Unroll the crescent dough and separate into 8 triangles each. Pinch the seams together to form a rectangle and press out any air pockets. Spoon about 1 tablespoon of the cooled apple filling onto the center of each dough triangle. -
Step 4
Bring the edges of the crescent dough up and pinch firmly to seal the filling inside, forming a ball. Repeat with remaining dough and filling. -
Step 5
In a shallow dish, combine the 1/2 cup sugar and 1 tablespoon ground cinnamon. Roll each apple pie bomb in the cinnamon-sugar mixture to coat evenly. -
Step 6
Heat about 2-3 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Carefully fry the apple pie bombs in batches for 2-3 minutes per side, or until golden brown and cooked through. -
Step 7
Remove from oil with a slotted spoon and drain on paper towels. Drizzle generously with caramel sauce before serving warm.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
