This is absolutely not only beautiful but really amazing ❤️. I don't honestly know how mine will look or turn out. I'd love to give it a try and actually see How this recipe turns out? Thank you so much for sharing. Hope you are having a great day. Love your videos.
Hi. Thanks for this. The inside layers of pastry did not bake well while outside was fully ready and cooked. It was still soggy in the middle. Anything I should do to fix this problem?
I send recipes to my email. Click on share. You should get a selection of where you want to share it to. Type your email address in the “To” box. Make sure there’s something in the subject box and click send.
Nice video, but without explaining the details it's a recipe that fails every time. 1) puff pastry: can I use it straight out of the fridge (4-6°C) or do I have to wait for a higher temperature? 2) puff pastry: if I can unroll it without it breaking, should I flour it first? Do I have to lay it down then? Up to how many mm thick? 3) puff pastry: how wide should the strips be? 4) puff pastry: how long should they be for a muffin mold and a mini muffin mould? 5) position of the apple slices: how many mm must "exit" from the top of the strips? 6) position of the apple slices: how many mm should we leave between the edge of the strip and the beginning of the sequence of apple slices? 7) position of the apple slices: should the base of the apple slice be positioned halfway across the width of the puff pastry strip? 8) puff pastry fallback: is it necessary to close the pastry until it reaches the height of the edge behind the slices? Or how many mm do you stop before? 9) rolling: if the slices start to slide outwards, how can you recover and maintain their position? 10) rolling: if the puff pastry breaks at the fold, how can I fix it? Without these details, it's just a mixture of puff pastry mixed with apples and jam that ends up in the stew every time.
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This is absolutely not only beautiful but really amazing ❤️. I don't honestly know how mine will look or turn out. I'd love to give it a try and actually see How this recipe turns out? Thank you so much for sharing.
Hope you are having a great day. Love your videos.
Красота!Спасибо!👏👏👏
Hi. Thanks for this. The inside layers of pastry did not bake well while outside was fully ready and cooked. It was still soggy in the middle. Anything I should do to fix this problem?
Cut your apples thinner and cover the top with parchment paper very loosely and bake longer. 👍
Great stuff, did you do this a bunch of years back??
Yesss! Same video just edited a little 🤗
@@CookwithManuela I still like it as much as I did the first time you posted it - thanks
Simple ,easy and sweet.
Looks beautyfull
Excellent!
I want to make them from pear, can I follow the same instructions or is there some different to do?
Your absolutely can
What kind of apple to use ? I use Fuji apple n they r too hard even I cook it 3 mins in microwave. Or maybe I did cook enough to be soft 😮?
Looks great
Thank you!!
Can i use shortcut pastry instead please.
Look beautyfull
Excellent !
do you think you an do this with just regular pie dough ?
🤤 I just saw this and it's so cute
Look nice
Whoa nxt level
🙌🏻
I do not get the using the microwave
Love this receipt how can I save it
I send recipes to my email. Click on share. You should get a selection of where you want to share it to. Type your email address in the “To” box. Make sure there’s something in the subject box and click send.
Just wondering if these are freezable before or after cooking? Anyone tried?
Possibly just mold them and freeze them in the mold, not sure how it would hold up the texture wise
It does't work. Do not freeze it after baking!!!!
I think the inside of apple breaks down after freezing. Also, don't make this with latest honeycrisp style apples
Nice!!! I made it before 😅😅😅
Wow!
Bake at 375° for 45 minutes = Burnt cinders. I thought this was going to be how to peel an apple to wind the peel jnto a rose shape.
👍
Yummy 👍😀
Nice video, but without explaining the details it's a recipe that fails every time.
1) puff pastry: can I use it straight out of the fridge (4-6°C) or do I have to wait for a higher temperature?
2) puff pastry: if I can unroll it without it breaking, should I flour it first? Do I have to lay it down then? Up to how many mm thick?
3) puff pastry: how wide should the strips be?
4) puff pastry: how long should they be for a muffin mold and a mini muffin mould?
5) position of the apple slices: how many mm must "exit" from the top of the strips?
6) position of the apple slices: how many mm should we leave between the edge of the strip and the beginning of the sequence of apple slices?
7) position of the apple slices: should the base of the apple slice be positioned halfway across the width of the puff pastry strip?
8) puff pastry fallback: is it necessary to close the pastry until it reaches the height of the edge behind the slices? Or how many mm do you stop before?
9) rolling: if the slices start to slide outwards, how can you recover and maintain their position?
10) rolling: if the puff pastry breaks at the fold, how can I fix it?
Without these details, it's just a mixture of puff pastry mixed with apples and jam that ends up in the stew every time.
😅 these could be my questions
Obviously they must be pliable so you can roll them so wait just until you can do it without breaking the pastry
❤
Used this for an assignment lmaooooo
به فارسی ترجمه بفرمایید ؟؟؟؟ سپاسگزارم ؟؟؟؟
What dough you use??
In one minute ah in 45 minutes ok
Kissabel apples are the secret, with the pink flesh.