I Tested All The Tiktok Upside Down Pastry Hacks - Pizza, Caramelized Onion, Honey Apple

[@DavidSeymourOfficial]

Comment below which pastry are you?! IM the wellington. Always salty and dripping in meat sweats 😌

[@danielsantiagourtado3430]

Love Wellington as much as your mate! And i'll have to be a Napoleón Cake. I'm sweet but have many layers on me.😊😊😊😊

[@broken_queer_but_fighting8589]

The apple one with extra add ins

[@rumbleinthekitchen_Amy]

As much as a I love a good Wellington, I'm a Princess Torte. Sweet but not too sweet, classic but not boring & a lot of sass along the way!

[@RandomGirlFromThe90s]

Definitely the Wellington, I would’ve cubed the meat for easier handling of the pastry 😀 it looks delish!

[@arillusine]

The first apple one. Looking for a bit more forethought and about 30sec worth of extra effort lol

[@K_i_t_t_y84]

We should try to find every recipe we can with Pomegranate Molasses in it, so that David can use his up!

[@SadiyaGamez]

Grape leaves or any Arabic cuisine

[@maxdragon9248]

Chicken shawarma

[@amanic9986]

Andy from Bon Appetit made a chicken dinner with it some time ago.

[@KingofHassi]

cook literally any arab dish and drizzle it on

[@iman.a.t]

A lot of Middle Eastern salads use it, too.

[@hevytimes]

This going viral makes a ton of sense. Extremely low challenge to Super impressive "LOOKING" stuff that is still tasty and solid. Like a five minute craft that is good and easy.

[@jacksongreen4107]

And that works! God knows we've had enough super trendy quick recipes that don't actually work.

[@RubyJamez]

it's also like a re-invention of the same old international dish tradition of putting things into dough. Can't go wrong with putting things in the dough.

[@davidy22]

But are these any better than doing the entire recipe almost the same, and then putting the dough on the bottom like you normally would?

[@rumbleinthekitchen_Amy]

As someone who makes their own puff pastry every holiday season for Beef Wellington, now I am also kicking myself for not thinking of these! Brilliant idea & I will give you an the credit when I surprise my friends with these later.

[@glennquagmire34]

You are the type of person to be like: "already making a beef wellington, might as well go all out"

[@rumbleinthekitchen_Amy]

@Glenn Quagmire mostly it was because the store brand stuff around here isn't very good. At first it really was about necessity & then it just became habit.

[@Metalfacejoel]

@@rumbleinthekitchen_Amy Well your reasoning is sound. In most places you can get store bought stuff that makes the home made stuff mostly obsolete. I'm from a very small town and I was confused when Insaw culinary graduate pastry chefs using store bought stuff for most purposes.

[@leafarhat3551]

David, as a Lebanese person pomegranate molasses lasts max 2 weeks in our house 🤣 try making more Arab cuisine type things, or if you make a salad add some molasses to the sauce I swear it makes all the difference 🫶🏻

[@oykucukcuk]

As a Turk I agree, pomegranate molasses is an amazing addition to most salad dressings, it even works great on its own with some salt when you're feeling lazy 🤤

[@OncleClara]

It’s so good in salad dressing!!

[@moranthang9482]

David: I like that these recipes are easy, for everyone, cheap and uncomplicated. Also David: And here you see me 1,5 half Hour, expensive Steak version of it. .... ....

[@sidsrivastava6987]

Compared to a normal Wellington, this puff pastry version is a lot cheaper and simpler. Looks absolutely fire too.

[@bellenesatan]

Be my guest to make the version with the whole tenderloin roast instead.

[@earthiswatching]

My first thought too. Easier than traditional Beef Wellington, but definitely one the more complicated recipes he was JUST complaining about.

[@paperclip2004]

The puff Pastry Version will become the next restaurant appetizer sensation!

[@weem7]

My boy....you're a damn genius with that tiny welly!! As a legit chef of 17 years I'm telling you I wish I was that clever!! Kudos!

[@Gupumai]

That beef wellington puffs got me thinking about making puffs with shaved brussel sprouts, parmesan and thick cut applewood bacon bits

[@toastedavalanche]

So happy to see you step out of your comfort zone and just create something you personally feel is amazing. Congrats, you've reached your final form, and it's truly glorious!

[@Womanfromearth]

I love how he elevated the apple desert one. It was screaming for it.

[@Jcatgrl]

ooh, your version of the apple honey puff pastry looks so good!! we traditionally eat apples and honey for the jewish new year, and i definitely want to make that for some friends in a few months.

[@rebeccaabrams3079]

That was my first thought too! This year Rosh Hashanah is also my birthday so I’m requesting these!

[@amymalski]

Love that you took the time to elevate these foods for us

[@r.h.9376]

You can use up your pomegranate molasses by regularly making mutabal (it’s an Arab smoked eggplant dip). We use up an entire bottle in like 3 months :)

[@j0n62x]

My dumba$$ kept thinking where the egg goin. Ooooh the egg wash. 😂😂😂

[@AngelMannNSI]

Would sooooooooooooo love to see more of your "how to make this better" or original recipes!

[@kassiejulian8007]

I love that you made your own versions of these!! Also you should totally do a pumpkin spice version for fall

[@esthermcafee5293]

Pepperidge Farms used to make these little vegetables in puff pastry things. I’ve always been to lazy to try replicate them, but this upside down technique looks like even I could manage it.

[@madamewho]

Syrians, Lebanese, and Palestinians use pomegranate molases for salads!! It's honestly so good on anything savoury that needs a touch of sweetness! I put it in anything from salads to cooked lentils to meaty dishes!

[@marahthegemini]

Hello David, you can use Pomegranate Molases with everything, you can dip your BBQ in it, you can add it to salads, you can add it to your chicken or meat marinade and you can do so much with it, it tastes amazing on its own you can give it a try and maybe you'll have an idea how to incorporate it more in your cooking.

[@IRONHIDE434]

I haven't tried your beef wellington original recipe (nor any of these tbh), but I wonder if, for next time, you cut your slices of filet into sort of thick but long slices? that way when you bite it, you can sort of snag a piece of beef (thick enough that it isn't overcooked mind you but thin enough to bite) without the entire steak wanting to escape? that might be sacrilege, but hey maybe it'll work?

[@marinacoomes120]

His face biting into the Wellington! He's so adorable!!!

[@the_magisterate]

can we do orange chicken or general tso's chicken? Chinese American foods have been my vibe recently

[@Uldihaa]

That apple pastry might be even better using peeled apples. I noticed the skin caused a few issues on both versions. As for your own creation: Damn that looks good. Maybe cut up the prosciutto so it doesn't "tent" the pastry.

[@OlivettiLinea98TypeWriter]

Honestly, I absolutely love your videos. I was in the middle of another video and instantly clicked on the notification. Thank you for making such fun videos.

[@gabycountrybell9434]

That Welling-tarte looked amazing.

[@JessClare432]

Your mini Wellingtons are genius!

[@theresamimnaugh1190]

❤I’m glad you know, in the depths of your soul, that simple and tasty aren’t always the same thing. Bravo to you for adding the cinnamon and salt to the inside-out apple turnover. You’re a culinarian at heart and you “feel” the flavors. Not many young people with your skills.

[@PlantFoodChain]

Yes! Yes! Yes!!! I love the idea of David making simple recipes better! Make it a series, David!!!! ❤❤❤

[@clairepark4841]

That last recipe is awesome!!

[@azyfloof]

As soon as you started listing the ingredients for your pastry I knew what was up 😍 I was so hyped for to try it and love it! You need to launch a recipe book or something 😍

[@kathleenroberts6357]

The pizza one, I would put them in the oven and cook them and towards the end flip them over and crisp up the pepperoni or put the pepperoni on the tray first and crisp up the pepperoni and finish with cheese and sauce and pastry and cook them in the oven

[@crk3300]

That last recipe is brilliant! You should 100% publish it somewhere - you elevated that mindless TikTok craze to the level of something worthy of repeating :)

[@madelinerose8781]

You should do a video on making different country’s spaghettis! For example, Italian, Filipino, Mexican, and jollof spaghetti from west Africa!

[@jeremyfk]

The Wellington is a genius idea David. Must try it next weekend for a nice bank holiday treat.

[@cyann410]

Those wellies look fabulous! All these look great! I can’t wait to make some peach puffys when peaches come in season this summer! Now you have my mind working overtime……. Thanks for all your work.

[@SV_Sol]

Honestly you'd probably go viral with everyone else if you uploaded your spin on the apple one and the new wellington one in the short form style somewhere. (shorts, reels, tiktok, etc.)

[@danielsantiagourtado3430]

Excellent video as always David! Your skills truly have improved!❤❤❤

[@marcberm]

A steak you can eat with your hands? I'm in!! 😋

[@ahhh4117]

I love when you get creative, it's my absolute favorite

[@danielsantiagourtado3430]

I completely love your tik tok videos David! Love you so much man! God bless you!😊😊❤❤

[@piesinthesky0721]

Thank you so much!! I’ve been curious about this trend and your results give me helpful tips. Wanna try your apple dessert.

[@Keshlynne]

I am going to try that Wellington creation. It looked great and would probably really hit the spot...

[@Hopischwopi]

I really love the face that you make when you like something. It`s just so sweet and makes me happy even though I didn`t make the food but I wish I had xD.

[@softmeow4810]

the wellington one is genius!

[@chrisbird9196]

If you want to use more of the pomegranate molasses, just do pretty much any recipe from Helen Rennie ;)

[@oldvlognewtricks]

So glad I found someone had already posted this ❤

[@katievasanth2642]

Ho my, your two creations blew everything else out of the water!!

[@sowsowww]

Thank you as usual for this new video 🥰

[@kamyk2000]

The beef wellingtons was a brilliant idea David. Nice job there.

[@benjaminbouyant2675]

this reminds me of the pastries you can buy in certain bake shops, especially chain ones. They increase size using a larger pastry but leave nothing but the center filled with the fillings. I won't lie but I wonder if you could use this hack for like premade desserts to just throw in the oven after freezing and stuff.

[@HeronCoyote1234]

I’ve just discovered the upside down puff pastry trend today. My mind is buzzing with combos, like smoked salmon, crème fraiche, diced onion, and capers; cottage cheese (whipped), cinnamon, sugar, apples or pears; chocolate sauce, raspberries, crème fraiche; finely diced chicken, grapes, pecans, curry powder…

[@teslarex]

That Wellington! Nailed it

[@ivanananananana]

I subscribed because of the unintended voice over of the review, 🏆 loved that 🤣

[@ΧρύσαΛ-χ4ξ]

This reminds me of the good old buzzfeed recipes! How old have we gotten since then 😢

[@iamwindchakra]

Yeah I definitely think the Simplicity is why they have so many views, because they look a lot fancier than what they are. However I couldn't eat any of them without them being seasoned and with the Shalott one I would probably oil bake that until it was oozing and jam like

[@ian3314]

That's a damn good recipe you made, David! Great video!

[@dukeclytn]

Love when you do your own take on a recipe.

[@melindamalisiak7351]

These really are like little pop tarts 👀 I might have to try these because my girls would absolutely adoreeeee them for breakfast!

[@zynix-swgoh]

Great idea on the mini Beef Wellington!

[@NVM_S]

This trick you're using is a simplified version of what we call " Tarte Tatin " here in France.

[@nataliejones6626]

I make beef Wellington tarts all the time (not upside down). I take a full sheet of puff, score an edge crust and dock with a fork in the middle. Brush Dejon mustard, layer bresaola (cause I’m not a fan of prosciutto) then Duxelles and bake adding rare roast beef deli meat on top for the last 3-4 few minutes to warm through as a much cheaper version or sometimes cook filet mignonette steaks in pan, slice and then arrange on top after the tart comes out of the oven. Either way I slice into 4 rectangles for 4 servings. Btw bresaola is beef so you can make this for those whom don’t eat pork

[@jml4774]

Do a pumpkin spice version in the fall!

[@dee1366]

Calling them savory pop tarts is the most American thing I’ve heard in a while 😭

[@nateromanowski793]

Get some very large portions of these delicious tiktok yumyums upya!!!

[@okisixtynine]

If gordon saw it he would call it the beef unwell-ington

[@moniquemauleon]

I’ve never seen any sort of upside down pastry on TikTok despite how much time I spend on that app, but I’m now very intrigued

[@deanas]

Great job David!!!! Looks so gooood

[@ripluigi]

Yess you should totally do like a tiktok recipe for your own invention!!!

[@theelk801]

damn dude your knife skills are really leveling up, you diced the hell out of those shrooms

[@klubberzvonhatzenbuhl563]

Oh, HELLZ yeah…I’m giving your Wellington version a go for SHO!

[@aidancardona8592]

You could have maybe put the steak in the freezer for a little before baking to let it stay more rare

[@keylasharp8281]

I think a breakfast one would be so good!

[@chuchuchuchia]

Half the things that go crazy online deserve confusion so I feel you lol. Especially when more and more youngins are online.

[@8bitdaydreams]

Would you ever consider cooking from weird/niche cookbooks?

[@Roxieszz]

Pomegranate molasses is the best thing ever

[@sheep2924]

Nice video as always!

[@scattypetty]

What's preventing everyone to just make hand pies? This upside down stuff is a mess and burns easily. Adding just one bottom layer doesn't seem that hard. 🤦🏻‍♀

[@Wingedshadowwolf]

I think I would have added a small chunk of butter to the apple one. For special occasions I like making the rolled up "Apple roses" I'll bet that tastes similar.

[@RhiannaHarrison]

I have never seen one of these on my FB, Tiktok or IG. lol

[@dernopps]

David: "Sooo..." Me: "Tell me what you want, what you really really want 🎤🎶"

[@Oonagh72]

Just eat the Wellington with a knife and fork. You can serve or individually, with a drizzle of demi-glacé and some herbs.

[@soullesskaj]

I think the apple honey one would be really good with some goat cheese or feta 👀

[@dean4793]

Dude next time you make some sort of grilled chicken or roaster chicken, dip it in the pomegranate molasses, it's a game changer.

[@CliveAtFive]

Casual beef wellington flex. Tho I reckon Gordon Ramsay would still call you a donut.

[@hugitkissitloveit8640]

Lemme just put this here - pomegranate molasses steak tacos 🌮

[@happyfreeky]

This cooking style is French tarte tatin, and it existed looong before TikTok and the Internet. And they're delicious if you do them right. The only trend here is that more people are discovering this style without knowing the origins

[@saveusbloodymess]

Didn't cheff John did a single serving beef wellington that is pretty similar years ago?

[@Amethyst1919]

With the pizza one, I'd nuke the pepperoni wrapped in paper towels a bit, just to render the fat a bit, and put the chees down first to see if I could get that crispy brown cheese layer... then the pep and sauce...

[@lattek3968]

do a trying all cream puff recipe video pls😮‍💨🥰

[@lattek3968]

we need an updated one!!!

[@gladitsnotme]

This guy is giving the Nile Red of cooking

[@JackieWarner13]

My fyp must be different bc this is the first I'm seeing these things.

[@naazbutool6553]

Try to make notoriously tricky Masterchef recipes like egg yolk ravioli or pear tart tatin

[@MEME-qd9yh]

Fir the appe ones doing it the normal order will be much better since the apples will caramelize. the way the tiktoker made em leaves the apples soggy

[@pinkhope84]

You should publish the small wellington Version! I would go viral as well ❤

[@jmo140]

I wanna see more og recipes !

[@ItsJustLisa]

And you keep saying you don’t think you are good enough for the cooking shows! Look at the hand held Wellington! Stephen, work on him. David is absolutely good enough to be on a cooking show. That Wellington creation is the proof in the pudding.

[@adrianainpieces]

I’m Lebanese and seeing that Alwadi Lebanese Molasses took me by surprise (‘: it’s amazing and lasts pretty long! So dw about that (:

[@pinkLeopard580]

Make a pumpkin pie version for your fall pumpkin series

[@christinaconnery9419]

David Pizza trend Nostalgia 🎉 Also why can I see a pumpkin spice/pumpkin pie upside down pastry thing come Pumpkin month.

[@gitawulfren]

Pumpkin pie with the apple

[@Shiprekjim]

Put the mushrooms down first and I think that will keep the pastry from getting too soggy