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Some tips
05/141/2021
05/22/2021
I would recommend that the temperature of the oven started out at 375, for a full 15 and then move up to 425 for a 10 minute minimum crisping stage.
When filling, I completely separated the excess liquid/sauce from the apples by straining gently. This lets you fill it without having to deal with the liquid. Just add it back at the end - some liquid will continue to seep out anyways if your apples are still hot.
Reheat in an oven with a small pad of butter on the apples if serving the next day, definitely not in a microwave.
I also tried doing an egg wash with the white instead of the yolk, and that turned out fine.
When filling, I completely separated the excess liquid/sauce from the apples by straining gently. This lets you fill it without having to deal with the liquid. Just add it back at the end - some liquid will continue to seep out anyways if your apples are still hot.
Reheat in an oven with a small pad of butter on the apples if serving the next day, definitely not in a microwave.
I also tried doing an egg wash with the white instead of the yolk, and that turned out fine.
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Kayde Johnson
09/268/2014
09/26/2014
I just made these and they are super yummy! The apples and crust are so good but I did run in to a problem. The apples and crust sucks up the moisture and there is no liquid with the apples. Even when eating one with whipped cream it was still a little dry for me.
I had the left over liquid from the apples and a few apples left over. I put this in a sauce pan. Then I added butter, cream, nutmeg, ginger, cloves, all spice, and a little more brown sugar and cinnamon. Each to taste. I heated up the mixture and let is simmer for about 10 minutes will stiring often. I then let it cool for about 5-10 and put it in a blender. I blended it for a few minutes until it was nice and smooth. Tasted it to make sure it was good.
I was not going to use it right away so I put it in a squeeze bottle. I let that sit on the counter for a couple hours to cool with the cap off. Once it was cool I put the cap on and put it in the fridge. When I want to ate an apple galletes I heat it up then squeeze the sauce into it about 5-7 times and add whip cream on top. So good! Hope this helps anyone who had the same problem as me :
P.s. If you were serving these right after making them you could just squeeze the sauce in to them and serve. Also, it is important that you serve them right away. If you let the sauce sit in the gallete for a long time if will make it soggy.
I had the left over liquid from the apples and a few apples left over. I put this in a sauce pan. Then I added butter, cream, nutmeg, ginger, cloves, all spice, and a little more brown sugar and cinnamon. Each to taste. I heated up the mixture and let is simmer for about 10 minutes will stiring often. I then let it cool for about 5-10 and put it in a blender. I blended it for a few minutes until it was nice and smooth. Tasted it to make sure it was good.
I was not going to use it right away so I put it in a squeeze bottle. I let that sit on the counter for a couple hours to cool with the cap off. Once it was cool I put the cap on and put it in the fridge. When I want to ate an apple galletes I heat it up then squeeze the sauce into it about 5-7 times and add whip cream on top. So good! Hope this helps anyone who had the same problem as me :
P.s. If you were serving these right after making them you could just squeeze the sauce in to them and serve. Also, it is important that you serve them right away. If you let the sauce sit in the gallete for a long time if will make it soggy.
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