Ingredients:

  • 2 medium apples (Granny Smith or Honeycrisp), peeled, cored, and diced
  • 1/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour (optional)
  • 1 package (8 oz) refrigerated crescent roll dough
  • 1 large egg, lightly beaten
  • Powdered sugar, for dusting (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Melt butter in a skillet over medium heat. Add diced apples, brown sugar, cinnamon, nutmeg, and vanilla extract. Cook until apples are tender but not mushy (5-7 minutes). If filling is too watery, stir in flour until thickened. Remove from heat and let cool slightly.
  3. Unroll crescent roll dough on a clean surface. Separate into individual triangles.
  4. Place about 1-2 tablespoons of apple filling near the wide end of each triangle. Roll the dough from the wide end to the point, encasing the filling. Pinch the edges to seal completely; shape into a ball if needed.
  5. Brush the tops of the bombs with the beaten egg for a golden-brown color (optional).
  6. Arrange the bombs on the prepared baking sheet, leaving some space between them. Bake for 12-15 minutes, or until golden brown.
  7. Let the bombs cool slightly on the baking sheet. Dust with powdered sugar (optional). Serve warm and enjoy!