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PAT WITH
APPLE DUMPLINGS |
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Apple Dumplings
Recipe By: Pat Scheuner at Grandpa's Cellar, #17 Apple Hill Grower
Serving Size: 6
Preparation Time: 30 minutes
6 apples, Apple Hill Golden Delicious,
peeled and cored
1/4 cup sugar
1/4 cup brown sugar
2 tablespoons flour
1 teaspoon cinnamon
dash nutmeg
dash salt
3 tablespoons butter
Pastry dough for 2-crust 9-inch pie or
5" x 5" puff pastry squares
- Peel and core apples.
- Combine sugars, flour, cinnamon, nutmeg and salt in medium bowl.
- Divide pastry dough in 6 equal pieces. Roll each piece out on a lightly
floured surface. Trim to a square large enough (approximately 6 inches) to
enclose each whole apple entirely. Place apple in center of each pastry square.
Fill each core with sugar, flour, and spice mixture. Dot each apple with 1/2
tablespoon of butter.
- Bring up 4 corners to cover apple. Press edges together, using a little
water if necessary to stick. Turn upside down on ungreased cookie sheet or
9 x 13-inch baking pan. Decorate tops with pastry cut in shape of leaves.
Prick top of each dumpling several places with knife. For glossy finish, egg
wash and sprinkle with sugar.
- Bake 375° for 40 - 50 minutes or until dumplings are light brown and
apples are tender.
- Serve warm, plain, with ice cream or Grandpa's Cellar Apple Cinnamon Sauce.
Apple Strudel
Recipe By: Pat Scheuner at Grandpa's Cellar, #17 Apple Hill Grower
Serving Size: 6 - 8
Preparation Time: 0:15
2 tablespoons water or rum
1/2 cup raisins
3 medium Golden Delicious Apple Hill apples, peeled and chopped
1/2 cup sugar
1 teaspoon cinnamon
1/4 cup flour + 1/8 cup of flour for sprinkling on pastry
1/2 cup walnuts, chopped
1 package puff pastry sheets (2 - 10x10")
Preheat oven to 375°.
- Pour rum or water over raisins, microwave on high for 20 seconds, and set aside to cool.
- In a large bowl combine apples, sugar, flour, cinnamon, nuts and plumped raisins.
- Place defrosted puff pastry on parchment (baking) paper, fold dough in half to mark
center.
- Fold half of the half again and cut 3/4 inch cuts on fold every 1/2 inch to make
vent holes and decorative top.
- Open pastry to lay flat.
- On uncut half sprinkle 1/8 cup flour down middle.
- Place half of the apple mixture down center on floured side.
- Brush pastry with water or egg wash so sides will stick together.
- Fold decorative-cut half of pastry over on apple mixture side. Press edges together. Use fork or crimper
to crimp edges. Trim uneven edges with flat cutter or shark knife.
- Egg wash and sprinkle granulated sugar with or without slivered almonds.
- Place strudel and parchment paper on baking sheet.
- Repeat step for second 10 inch strudel.
- At this point you can bake both strudels or freeze one for future use.
- Bake on middle rack of oven for
35 minutes or until golden brown. Do not open oven as puff pastry can deflate in
early baking stages.
- Cool on wire rack.
- Serve warm with Apple Cinnamon Sauce and
vanilla ice cream.
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