Hi, I just made these. I see you commented recently, I’ll take a stab at helping. The apples are cut very thinly (1/8 of an inch) then steamed until soft–so there shouldn’t be too much of an issue rolling them up with the dough (cinnamon bun style). I fold a little bit of a lip over, maybe less than a 1/2 inch in a short section and make sure the apple is tucked in there. I then continue to roll it once over again. I have one arm and I can’t do this from both ends at the same time, so i get it to a point where the roll is pretty stable then continue down the line rolling up to the same point, keeping the apples tucked in with my fingers as needed. Once the whole 24″ piece is rolled over about 2 times, it’s easy to roll the rest up, just make sure you keep the apples from falling out with your fingers. It’s pretty intuitive, there’s nothing wrong with having to go back and unroll a bit if the apples fall out. Sometimes you just have to hold on to a slice while you roll. Just take your time with it. I hope that’s helpful!

Hi Liz – Yes, the book does have an error, I am so sorry about that! It has been fixed in the re-printings.