Danish Pastry Apple Bars
These dessert bars have a top and bottom pastry crust. It’s like apple pie in a baking pan!
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1 egg yolk
3 to 4 teaspoons milk
1 cup cornflakes
8 – 10 tart cooking apples, peeled, cored and sliced or 8 cups
3/4 – 1 cup granulated sugar
1 teaspoon ground cinnamon
1 egg white, lightly beaten
1 cup powdered sugar
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 2/3 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 17×12-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 15×10-inch rectangle. Fold dough crosswise into thirds. Place atop apples and unfold dough. 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 2 to 3 teaspoons milk to make a drizzling consistency. Drizzle over warm bars. Let cool completely on a wire rack. Cut into bars. Makes 32 bars.
Per Serving: cal. (kcal) 147, Fat, total (g) 7, chol. (mg) 7, sat. fat (g) 2, carb. (g) 21, fiber (g) 1, sugar (g)
Credit: Recipe from Midwest Living Magazine. Photograph property of