Apple Caramel Biscuit Parcels (Print-Friendly Version)
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.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 - 1 can (16.3 oz) refrigerated biscuit dough
02 - 8 soft caramel candies
03 - 2 medium apples, finely chopped
04 - 2 tablespoons brown sugar
05 - 1 teaspoon ground cinnamon
06 - Pinch of salt
07 - 1 tablespoon butter for cooking
08 - 2 tablespoons melted butter for brushing
# How to Make It:
01 - 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.
02 - 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.
03 - 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.
04 - Rest before opening; melted caramel can burn even when the dough is cool enough to touch.
# Extra Suggestions:
01 - Hot filling softens the raw dough and makes it difficult to pinch the edges securely.
02 - The eight caramels assume eight biscuits. Match filling portions to your package rather than combining smaller biscuits without adjusting.