Danish Pastry Apple Bars | Midwest Living
More
Close

Danish Pastry Apple Bars

Recipe finder

Danish Pastry Apple Bars

0
Login to rate this recipe.
  • Yield: 32 bars
  • Prep 40 mins
  • Bake 50 mins

Login to save this recipe

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup shortening
  • 1 egg yolk
  • Milk
  • 1 cup cornflakes
  • 8 -10 tart cooking apples, peeled, cored and sliced (8 cups)
  • 3/4-1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 egg white, lightly beaten
  • 1 cup powdered sugar
  • 3 -4 teaspoons milk

Directions

  1. In a large bowl combine flour and salt. Using a pastry blender, cut in shortening until the mixture resembles coarse crumbs. In a liquid measuring cup, beat egg yolk lightly. Add enough milk to make 3/4 cup liquid. Stir well to combine. Stir milk mixture into flour mixture with a fork until combined (dough will be slightly sticky). Divide mixture in half.
  2. On a well-floured surface, roll half of the dough to a 17x12-inch rectangle. Fold dough crosswise into thirds. Transfer to a 15x10x1-inch baking pan and unfold dough, pressing to fit into the bottom and sides of the pan. Sprinkle with cornflakes. Top evenly with apples. In a small bowl combine granulated sugar and cinnamon. Sprinkle mixture over apples. Roll remaining dough to a 16x11-inch rectangle. Fold dough crosswise into thirds. Place atop apples and unfold dough. Trim crust if necessary. Crimp edges or use the tines of a fork to seal. Cut slits in the top. Brush top with beaten egg white.
  3. Bake in a 375 degrees F oven for 50 minutes or until golden and apples are tender, covering with foil after the first 25 minutes of baking time to prevent overbrowning.
  4. In a small bowl combine powdered sugar and 3 to 4 teaspoons milk to make a drizzling consistency. Drizzle over warm bars. Let cool completely on a wire rack. Cut into bars. Store leftover bars in refrigerator for up to 3 days.

Add Your Comment