Apple Pie Bombs
Servings: 12
Ingredients:
2 Pillsbury Cresent Dough Sheet rolls
3 Granny Smith apples, peed & chopped
2 Tbsp. butter, unsalted
1/3 cup sugar
3 1/2 Tbsp. water
1 tsp. cinnamon
1 Tbsp. cornstarch
1 1/2 Tbsp. water
1/2 cup butter
1 cup sugar
1 1/2 tsp. cinnamon
Directions:
Starting with the apple pie filling, peel and chop up 3 Granny Smith apples and set aside in a bowl.
In a large pan over medium heat, melt the butter. Add in the sugar, water, and cinnamon.
Add the apples to the melted butter mixture on the pan. Stir until everything is well combined.
In a small bowl, mix together the corn starch and 1 1/2 Tbsp of water to form a slurry. Then add to the apple mixture. Stir to fully combine. Reduce the heat to low.
Let the apple mixture bubble for about 10 minutes or until the apples have softened.
Remove the apples form the heat after the 10 minutes and let cool down a bit.
Pop open and cut you r dough sheets into 6 squares for a total of 12.
Once the apple pie filling has cooled down a bit, spoon about 2- 2 1/2 Tbsp. into the center of each square.
Bring the corners of the square together then pinch to close all seams. Repeat this step for each square.
Preheat your air fryer to 350 and get the timer ready for 8 minutes.
Grease the bottom of the air fryer and place the bombs in about 2" apart. Bake for 8-9 minutes or until deep golden brown. You will need to do a few rounds since they won't all fit at once.
In the meantime, melt the 1/2 cup of butter until melted. And in a separate bowl, mix together the cinnamon and sugar mixture.
Once the bombs are done, coat the entire outside in butter then in the cinnamon sugar mixture. Repeat this for each one.
Enjoy! Caramel or goes great with these too :)