~ With Recipes for Apple Strudel & Apple Fritters ~
Since moving to Connecticut, discovering all the variety of fruit orchards and farms nestled in the hills and forest has been delightful. There are 28 apple orchards in Connecticut where you can pick your own or you can purchase fruit from their farmer’s market.
When we arrived here in February, our real estate agent Jennifer Scillia told me that we had to visit Roger’s Orchards in Southington, Connecticut for their apple cider donuts. Roger’s Orchard’s was one of the first places I visited while sightseeing. Although it was an hour’s drive from where we were staying in Mystic, it was well worth the drive! This place has become one of the most well-known fruit marketplaces & bakery in Connecticut and is now one of our favorite places to visit.
Brief History
This orchard began as a homestead for Chauncey Merriman in 1809 who purchased this farm in Shuttle Meadow Lake area in Southington. Mr. Merriman served in 1780 in the Continental Army during the Revolutionary War. He farmed for his family’s livelihood planting apple trees and other crops. Now this farm is what we know today as Rogers’ Orchards.
This newspaper article below from 1916 gives a wonderful overview of this orchard over a hundred years ago. It was known as “Lake View Farm” and consisted of 7,000 peach trees and 3,500 apple trees.
(Click on article to enlarge)
Photographs of Roger’s Orchards
After buying my fresh apples from the orchard, now the time came to decide what to bake with these wonderful fresh apples! Usually, I bake apple pie, apple dumplings, or apple cake but I wanted to try something different. I chose to bake homemade Apple Fritters and Authentic Apple Strudel.
Homemade Apple Fritters
4 whole Fuji or McIntosh apples, peeled and chopped into medium to small pieces - not finely chopped (other varieties of apples with also work)
2 cup all-purpose flour
1/2 cup granulated sugar
2 1/4 teaspoon baking powder
4 tsp. ground cinnamon
1 1/4 teaspoon salt
2 large eggs
3/4 cup whole milk
4 Tablespoon unsalted butter, melted
3 teaspoon vanilla extract
Powdered sugar for dusting
In a mixing bowl, combine the flour, sugar, baking powder, cinnamon, and salt. In another bowl, beat the eggs, then add milk, melted butter, and vanilla.
Gently fold the dry and wet ingredients together until just combined (be careful to not over mix.) Fold in the apples.
Heat the canola oil in a Dutch oven over medium heat to 350°F. Drop 1 tablespoon of batter into the oil and flip them over to make sure both sides fry even. Make sure the fritters don't get too brown but cook them long enough to make sure the batter is cooked throughout, about 2 to 2 1/2 minutes total. Remove the fritters and drain on a paper towel.
Dust with powdered sugar and serve warm.
To re-heat, place in a 350-degree oven for 5-10 minutes.
Authentic Apple Strudel
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/3 cup lukewarm water
2 Tablespoons vegetable oil
1/2 teaspoon apple cider vinegar or lemon juice
Apple Raisin Filling
3 lbs apples, peeled, cored, and thinly sliced (about 6 cups)
2/3 cup golden raisins plumped in hot water for 10 minutes, then drained
1 cup finely chopped toasted pecans
1 cup salted butter, melted
2/3 cup Panko breadcrumbs
1/2 cup granulated sugar
1/2 cup brown sugar
3 teaspoon ground cinnamon
Powdered sugar for dusting
Combine the flour and salt in a stand-mixer. Using the paddle attachment, add in the water, oil, and vinegar while mixing on low speed until you get a soft dough. Change out the paddle attachment for the dough hook, then knead the dough on medium speed until a soft ball forms.
Transfer the dough to a clean work surface and knead for 2-3 minutes, until smooth. Slam the dough onto the work surface a few times to enhance gluten development, then shape into a ball and transfer the dough to a lightly oiled bowl. Cover the bowl tightly with plastic wrap and let the dough rest for 60-90 minutes.
When the dough is almost done resting, heat the oven to 375°F. Place the raisins in a bowl of hot water to soak. Peel, core, and slice the apples into thin slices. Mix the sugars and cinnamon together. Cover your kitchen table or large counter space with a clean tablecloth or sheet.
To stretch the dough, first move it from the bowl to a clean, dry surface and cut it cleanly in half with a large knife. Set one half of the dough to the side. Shape the other half of the dough into a ball and roll it out as thin as you can.
Gently lift the dough and transfer it to the clean, flat surface. Working gently, lift and stretch the dough a little at a time. When you first start, you can use your knuckles underneath the dough to stretch it like a pizza with the back of your hands. Continue to stretch the dough by lifting gently from the thicker edges and wafting a little air under the dough as you pull away from the center of the dough. Next, use a rolling pin to roll out the dough until it is paper-thin and a large rectangular shape. This process may take 10-15 minutes, but worth the effort and results! (**see picture below)
Gently spread ¼ cup of the melted butter over the entire surface of the dough, leaving a 1-inch border around the edges. Sprinkle half of the breadcrumbs over half of the dough, then place half of the sliced apples on top of the breadcrumbs. Cover the apples evenly with half of the raisins and pecans; and half of the cinnamon-sugar mixture.
Fold the short end of the dough over onto the filling, then fold the sides over as well to create a sort of envelope edge that will keep the filling in place as you roll the strudel. Place the apple filling until the end of the strudel and lift rolling the strudel into a log, making sure the filling stays tucked inside.
Carefully transfer the strudel onto a parchment-lined baking sheet, seam side down. Repeat with the remaining half of the dough and filling ingredients, reserving ¼ cup of melted butter. Both strudel should fit side by side on the same baking sheet with space between them. Brush the tops of both strudel with the remaining melted butter.
Note: You can make one large strudel rather than two smaller ones and your strudel doesn't fit on your pan, you can curve it into a "C" or "U" shape.
Bake for 25-30 minutes or until the dough is golden brown. Remove from oven and allow strudel to cool for 10 to 15 minutes before slicing. Dust with powdered sugar before serving. [2]
(*Modified from House of Nash Eats recipe)
(*House of Nash Eats)
(*House of Nash Eats)
For those who love to bake, fresh apples from the orchard can be a treasure to use in your favorite recipes and be enjoyed by all. Food brings families and friends together; and what better way to show your love for others by creating homemade delicious apple recipes that they will always remember!
Roger’s Orchard’s Website: https://rogersorchards.com/
References:
[1] “Fruit Growers To Have Big Field Day,” Hartford Courant (Hartford, CT), Aug. 11, 1916.
[2] Nash, Amy. “Apfel Strudel Recipe German Apple Strudel,.” House of Nash Eats. https://houseofnasheats.com/apfelstrudel-recipe-german-apple-strudel/.
