Danish Pastry Apple Bars
Danish Pastry Apple Bars
2½ C. flour
1 t. salt
1 C. plus 2 T. shortening or butter
1 egg yolk
2/3 C. milk (slightly less)
1 C. cornflakes
8-10 Pippin or Granny Smith apples, pared and sliced
1 C. sugar
1 t. cinnamon
1 egg white
(Optional) Icing:
1 C. powdered sugar
3-4 t. milk
Combine flour and salt. Cut in shortening. Beat egg yolk in 2/3 cup measuring cup, and add enough milk to make 2/3 c. liquid. Mix well. Stir into flour/shortening mixture. On floured surface, roll out half of dough to fit the bottom and sides of 9x13 baking pan.
Sprinkle dough with corn flakes (this helps absorb the juice seeping out of the apples). If you don't have cornflakes, you can use raisin bran (without the raisins). Top with sliced apples. Arrange carefully to fit in as many apples as possible.
Combine sugar and cinnamon and sprinkle on top.
Roll remaining dough and place on top. Seal edges. Poke top of crust with fork to allow air to escape while cooking.
Beat egg white until frothy. Brush on top crust. Bake 375˚ for 50 minutes.
Mix together icing (optional), then drizzle on top of apple bars while still warm. This is one of our family's favorite desserts, and I never use the icing.
Makes 3 dozen apple bars.
