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Ingredients

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Directions

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  • Partially thaw frozen fruits; do not drain.

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  • Stir together the 3-1/4 cups flour and salt in a large mixing bowl. Cut in shortening until size of small peas.

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  • Place egg yolk in a 1-cup measure. Add enough milk to make 1/2 cup. Beat with a fork until combined. Add milk mixture to flour mixture 1 tablespoon at a time, tossing lightly with a fork until all is moistened. Divide dough in half; form each half into a ball.

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  • Roll one portion of dough on a lightly floured surface into a 17x12-inch rectangle. Wrap the pastry around rolling pin. Unroll onto an ungreased 15x10x1-inch baking pan. Gently ease pastry into pan. Trim pastry even with sides of pan. Sprinkle cornflakes over pastry.

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  • Stir together the 1 cup sugar, the 1/4 cup flour, and cinnamon in a very large mixing bowl. Add fruit; toss to coat. Sprinkle fruit over cornflakes.

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  • Roll out remaining dough into a 17x12-inch rectangle. Arrange over fruit. Trim pastry to 1/2 inch beyond sides of pan. Seal top pastry to bottom pastry; crimp edges. Cut slits in top pastry.

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  • Brush egg white over top of pastry; sprinkle with sugar. Bake in a 375 degree F oven about 45 minutes or until golden brown. Cool on a wire rack. Cut into bars. Makes 36.

Nutrition Facts

137 calories; 6 g total fat; 2 g saturated fat; 6 mg cholesterol; 17 mg sodium. 19 g carbohydrates; 2 g fiber; 2 g protein; 243 IU vitamin a; 5 mg vitamin c; 10 mg calcium; 1 mg iron;

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