Please help! I tried the cinnamon apple twist recipe. I didn't have any instant clear jel so I used 3 TBS (weighed 24 grams) flour as suggested in the recipe. The only other change I made was that I diced the apple very small rather than grating it. (I used one large granny smith, weighed 9 oz prior to peeling and dicing). I set aside the filling per recipe instructions while rolling out the dough. The filling was slightly watery when I spread it out on the rolled dough. It got worse-- while the shaped and filled twists were rising liquid leaked out of them. When I uncovered them to bake them, they were sitting in a pool of liquid on wet parchment paper. Prior to baking them, I had to mop up the liquid with paper towels and switch them to another baking sheet with new, dry parchment paper.. The final product was beautiful but (not surprisingly) soggy. What did I do wrong-- was it dicing the apple instead of grating? Should I have drained the filling prior to spreading it on the dough? I'd like to give it another shot since so many others rated the recipe so highly.

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