Danish Pastry Apple Bars
- Preheat oven to 375 degrees F. For pastry, in a large bowl stir together flour and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. In a glass measuring cup beat egg yolk lightly with a fork. Stir in enough milk to measure 2/3 cup total liquid. Add egg yolk mixture all at once to flour mixture. Stir lightly with fork until combined (pastry will be slightly sticky). Divide pastry in half.
- On a well-floured surface, roll half of the pastry into a 17x12-inch rectangle. Fold pastry crosswise into thirds. Transfer to a 15x10x1-inch baking pan and unfold pastry, pressing to fit into the bottom and sides of the pan. Sprinkle with cornflakes; top with apple slices. In a small bowl stir together granulated sugar and cinnamon; sprinkle over apples. Roll the remaining pastry into a 15x10-inch rectangle. Fold pastry crosswise into thirds. Place on top of apples and unfold pastry. Crimp edges or seal with the tines of a fork. Cut slits in top pastry; brush surface with beaten egg white.
- Bake about 50 minutes or until apples are tender and pastry is light brown, covering loosely with foil for the last 25 minutes of baking.
- For icing, in a small bowl combine powdered sugar and 3 to 4 teaspoons milk to reach drizzling consistency. Drizzle warm uncut bars with icing. Cool completely in pan on a wire rack. Cut into bars.
Nutrition Facts (Danish Pastry Apple Bars)
- Per serving:
- 155 kcal cal.,
- 6 g fat
- (2 g sat. fat,
- 2 g polyunsaturated fat,
- 2 g monounsatured fat),
- 7 mg chol.,
- 83 mg sodium,
- 23 g carb.,
- 1 g fiber,
- 13 g sugar,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Dianne Johnson 1049 Days Ago
Can you substitute puff pastries for the crusts???