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Apple Danish Pastry Bars Recipe

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This recipe for Apple Danish Pastry Bars, by , is from The Sharp Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Judith Sharp

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 cups flour
1 tsp. salt
1 cup shortening (Crisco)
1 egg yolk
milk
1 cup cornflakes
8-10 tart cooking apples, cored and sliced (8 cups)
3/4 to 1 cup granulated sugar
1 tsp. ground cinnamon
1 egg white, lightly beaten
1 cup powdered sugar
2-3 tsp. milk

Directions:
Directions:
1. Preheat oven to 375. In a large bowl, combine flour and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. In a liquid measuring cup, beat egg yolk slightly. Add enough milk to make 2/3 cup liquid. Stir well to combine. Stir milk mixture into flour mixture with a fork until combined (dough will be slightly sticky). Divide mixture in half.
2. On a well floured surface, roll half the dough to a 17x12 inch rectangle (note: I couldn't roll to those dimensions so need to use a smaller pan). . Use a jelly roll pan or something with a lip so you can fit up sides as well). Fold dough in crosswise into thirds. Transfer to 15x10x1 baking pan and unfold dough (again, use a slightly smaller pan but need one with small lip so can bring up sides of pan), pressing to fit into bottom and sides of pan. Sprinkle with cornflakes (note: I didn't have cornflakes so used Special K and that worked as well. I crushed the flakes a bit with hands but might not need to do that). Top evenly with apples. In a small bowl, combine granulated sugar and cinnamon. Sprinkle mixture over apples. Roll remaining dough to 15x10 inch rectangle. Fold dough crosswise into thirds. Place on top of apples and unfold dough. Crimp edges or use tines of fork to seal. Cut slits in the top. Brush with beaten egg white.
3. Bake about 50 minutes or until golden and apples are tender, covering with foil after the first 25 minutes of baking time to prevent overbrowning.
4. In a small bowl, combine powdered sugar and 2-3 tsp. milk to make drizzling consistency. Drizzle over warm bars. Let cool completely on wire rack. Cut into bars.

Number Of Servings:
Number Of Servings:
per bar, 147 cal.
Personal Notes:
Personal Notes:
I cut while slightly warm and OMG it was good. Still really good next day when I gave rest away (otherwise I would have eaten it all!!). Think this crust is even better than my normal apple pie crust and really easy to make. I'd give this a four out of four stars.

 

 

 

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