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Danish Pastry Apple Bars II

Danish Pastry Apple Bars II

  • Prep

    30 m
  • Cook

    50 m
  • Ready In

    1 h 20 m
LONDONER

LONDONER

Better than apple pie, and can be served warm. These go very quickly when served with other bar cookies.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 125 kcal
  • 6%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 18.6g
  • 6%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 107 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. In a large bowl, combine flour and salt. Cut in the butter until the mixture resembles coarse crumbs. In a cup, beat egg yolk, stir the cold water into the yolk. Gradually stir the egg mixture into the flour mixture until dough can be packed into a ball. On a clean dry surface, roll out 1/2 of the dough large enough to cover the bottom and sides of a 9x13 inch pan. Lay the dough in the pan.
  3. Place the cornflakes over the dough in the pan. Arrange apple slices over the top of the corn flake layer. Sprinkle the sugar and cinnamon over the apples. Roll out the second half of the dough to cover the entire pan. Lay over the filling and pinch the edges of the two crusts together. Beat the egg white until foamy, and brush onto the top crust.
  4. Bake for 45 to 50 minutes in the preheated oven, until golden brown. Drizzle with glaze while still warm.
  5. To make the glaze: In a small bowl, beat the confectioners' sugar with the milk and almond extract until smooth.
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Reviews

Msie
52

Msie

11/10/2007

This recipe produced the best apple bars I have ever eaten. I made only one small change in the recipe. I substituted quick oatmeal for the cornflakes and found the texture and taste to be excellent.

LAURASNOW
50

LAURASNOW

11/25/2003

always a favorite for my family! My mom uses a different recipe and I combine the 2. I find the water and egg yolk to be too much liquid. I use 1 yolk plus enough MILK to MAKE 2/3cup. Mom uses shortening instead of butter but I can't tell the difference. You can also use vanilla instead of almond flavor for the glaze. I also make this on a cookie sheet instead of in a pan. You can make it bigger that way :-D

BakingBot
29

BakingBot

9/24/2006

They taste delicious, but a few things to remember: 1. On the bottom layer, make sure you leave a little upward edge with the dough, as you have to connect it with the top layer later. 2. WAY too much liquid for the crust, which completely threw off my recipe. I didn't realize it until too late (alas- should have read the previous reviewer). And I only used about 1/2 of the egg water mixture. I would also 1.5 times the crust ingredients, as I ran out of crust on top. So my presentation was awful due to the crust situation, but if you take 1 & 2 into consideration early on, I bet it would be awesome. It's basically apple pie bars. Sadly, I couldn't taste or sense the corn flakes.

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