Nutty Chocolate Caramel Apple Puff Pastry Footballs

puff pastry caramel footballs

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Sometimes a fast, easy, convenient and fun treat is just the thing. And these caramel apple puff pastry footballs fill the bill perfectly. They are stuffed with caramelized apples and cut up candy bars so they couldn’t be easier to make. I am revisiting this post from way back in my archives.

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Table of Contents

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Nutty Chocolate Caramel Puff Pastry Footballs

Makes 8

1 package frozen puff pastry dough, thawed
1/2 – 1 cup of sugar for rolling out dough
1 large apple
1/4 cup granulated sugar
1/2 tsp cinnamon
1/2 tsp cold butter
pinch of salt
1 egg mixed with a splash of water for sealing “footballs”
2 oz semi sweet baking chocolate (optional)
1/2 tsp butter (optional)

  • Core and peel the apple and cut it into small pieces. You should have 1 cup
  • Cut each SNICKERS® Minis into six pieces.
  • Place a heavy bottomed pot over medium high heat. Add the 1/4 cup sugar, cinnamon and pinch of salt.
  • Let it cook until the sugar melts. As it starts to melt it will start to look lumpy and a bit like little rocks. This is OK – just keep stirring.
  • When the sugar is melted add the butter. It will hiss and spit. Just keep stirring.
  • When the butter is melted add the apples. It will hiss and spit and harden a little. Just keep stirring. Press down on the hardened bits and they will break up and melt.
  • Cook for about 5 minutes until the apples just begin to give out a bit of their juice and start to soften.
  • Remove from the heat and strain
  • Sprinkle some sugar onto your work surface. Place the puff pastry dough on top, Sprinkle some sugar on top of the dough. Roll the dough with a pin until it is about 15″ x 12″ and the sugar is incorporated.
  • Cut out a football shaped piece and use it as a template for 7 others so that you have 8 in all. Save the scraps. You can twist them and bake them for a tasty treat.
  • Take one piece and place 4 – 6 pieces of cut up SNICKERS® in a row across the center.
  • Add about 1 TBS of the apple mixture.
  • Use your finger to put the eggwash along the edge so the pastry will close. (My farm fresh eggs always have very yellow colored yolks – don’t panic at the color above)
  • Top with a second piece. Carefully stretch it to fit to the edges. Press lightly to close.
  • Cut three slits across the top, parallel to each other.
  • Place the four completed “turnovers” on the prepared baking sheet.
  • Cut the puff pastry leftovers into four pieces. Double over and twist together. Add to the baking sheet.
  • Bake in the preheated oven for 15 minutes. Check them. If they are just golden brown they are done. If they are still pale let them bake for another 2 – 3 minutes. Just be careful they do not burn on the bottom. The sugar will caramelize.
  • While the first batch is baking repeat the steps for the second sheet of puff pastry dough.
  • After they have baked cool on a wire rack.
  • If you would like to add the chocolate line to make them look like little footballs melt the semi sweet chocolate and add the butter. Stir to mix. Let cool a little and add to a zip bag. (Do not do what I did and add the chocolate while still hot. It looked like an Edvard Munch painting.)
  • Cut a small opening from one end and pipe a line across the three slits you had cut.

These are good warm or at room temperature. I think they’d be AWESOME if they landed in some vanilla ice cream. I will let you know that the hubby and I thoroughly taste tested them and we heartily approve of the recipe!

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The pastry with the sweet apples and chocolate, caramel and nuts was really delicious. You can use this filling for any occasion really and just cut the pastry to any shape.



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