Tender apples enveloped in a flaky pastry crust – Danish Pastry Apple Bars are a delightful way to enjoy the season’s best apples.
Apples are fresh, delicious and in season right now. We love to go out and pick our own at the orchard at least once a season. It’s a more enjoyable event since the kids are getting older – seriously last time we were there, our bags were filled in record time…pretty soon I won’t even have to pick any, I’ll just supervise 🙂 We enjoyed several with last week’s Candy Bar Apple Dip, but an apple pie type dessert is a must this time of year…especially with my pie loving husband.
These bars are similar in concept to this slab apple pie – except this pastry is a little different in texture and you have to roll it out. I loved the flakiness of the dough. If the apples you use aren’t super tart you may want to use a bit less sugar, these were on the sweet side to me. They would also be delicious served with caramel sauce and ice cream…just sayin’.
- 2½ cups FLOUR
- 1 teaspoon SALT
- 1 cup SHORTENING
- 1 EGG YOLK (you need the white later)
- 1 cup CORNFLAKES
- 8 cups peeled and sliced TART COOKING APPLES
- 1 cup SUGAR (or less depending on how tart your apples really are)
- 1 teaspoon GROUND CINNAMON
- 1 EGG WHITE
- Preheat oven to 375 degrees.
- Make the pastry: Combine flour and salt in a large bowl, use a pastry blender to cut in shortening - you want the mixture to resemble coarse crumbs. Put the egg yolk in a glass measuring cup and beat it lightly with a fork, measure in enough milk to make ⅔ cup and add to flour/shortening mixture. Using a fork, stir together lightly. It will be sticky after combined, divide into two pieces.
- Roll out the first half of pastry on a well-floured surface into a 17x12 inch rectangle. Fold together gently and transfer to a 10x15 inch baking pan. Press to fit the pan and sprinkle with the corn flakes.
- Layer apple slices on top of corn flakes. In a small bowl, stir together sugar and cinnamon. Sprinkle most of the cinnamon/sugar mixture over the apples. Roll out the other half of pastry into a 10x15 inch rectangle and fold together gently and place on top of apples. Unfold and pinch edges shut.
- Cut slits in the top crust and brush with beaten egg white. Use remaining cinnamon/sugar mixture to sprinkle over the top. Bake for 50 minutes; cover loosely with foil during the last half of baking to prevent crust from getting too brown.
Recipe Source: Better Homes and Gardens Fall Baking 2013 Magazine