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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
  1. Peel and core apples.
  2. Combine sugars, flour, cinnamon, nutmeg and salt in medium bowl.
  3. 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.
  4. 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.
  5. Bake 375° for 40 - 50 minutes or until dumplings are light brown and apples are tender.
  6. 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°.
  1. Pour rum or water over raisins, microwave on high for 20 seconds, and set aside to cool.
  2. In a large bowl combine apples, sugar, flour, cinnamon, nuts and plumped raisins.
  3. Place defrosted puff pastry on parchment (baking) paper, fold dough in half to mark center.
  4. 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.
  5. Open pastry to lay flat.
  6. On uncut half sprinkle 1/8 cup flour down middle.
  7. Place half of the apple mixture down center on floured side.
  8. Brush pastry with water or egg wash so sides will stick together.
  9. 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.
  10. Egg wash and sprinkle granulated sugar with or without slivered almonds.
  11. Place strudel and parchment paper on baking sheet.
  12. Repeat step for second 10 inch strudel.
  13. At this point you can bake both strudels or freeze one for future use.
  14. 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.
  15. Cool on wire rack.
  16. Serve warm with Apple Cinnamon Sauce and vanilla ice cream.