Pin
Cooked apple filling and soft caramel are sealed inside refrigerated biscuit dough. A clear seam and a fully baked base matter more than a dark top.
Ingredients and measurements
- 1 can (16.3 oz) refrigerated biscuit dough
- 8 soft caramel candies
- 2 medium apples, finely chopped
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- Pinch of salt
- 1 tablespoon butter for cooking; 2 tablespoons melted butter for brushing
Preparation and cooking
- Stage 1
Heat oven to 350°F and grease a baking dish. Cook apples with one tablespoon butter, brown sugar, cinnamon and salt until tender; cool until no longer steaming.
- Stage 2
Separate eight biscuits and flatten each while retaining enough dough to seal. Add about a tablespoon filling and one caramel, then pinch closed. Save surplus apples for serving.
- Stage 3
Place seam-side down and brush with the separate melted butter. Bake about thirty to thirty-five minutes, checking the sides and base are cooked through.
- Stage 4
Rest before opening; melted caramel can burn even when the dough is cool enough to touch.
Hot filling softens the raw dough and makes it difficult to pinch the edges securely.
Why cool the apples?
The eight caramels assume eight biscuits. Match filling portions to your package rather than combining smaller biscuits without adjusting.
Can I use a different biscuit count?
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below, within two hours or one hour above 90°F. Reheat cooked leftovers to 165°F; keep cold dishes chilled.
Storage and serving
For more recipes to serve alongside, see healthy cowboy caviar salad or chicken buttered noodles. Use that recipe’s own quantities rather than mixing formulas.
This is an editorial revision of the archived formula with clarified preparation and original troubleshooting notes. A Pinch Of Lemon has not kitchen-tested this version. The linked reference supports food-safety guidance only, not the entire recipe. Photographs are illustrative. Reference: FoodSafety.gov cooking-temperature guidance.
Common Questions About This Recipe
- Why cool the apples?
Hot filling softens the raw dough and makes it difficult to pinch the edges securely.
- Can I use a different biscuit count?
The eight caramels assume eight biscuits. Match filling portions to your package rather than combining smaller biscuits without adjusting.