Apple Danish Bars
Makes about 36 bars
Ingredients
Dough
- 2½ cups all-purpose flour + extra for dusting work surface
- 1 tsp salt
- 1 shortening stick (1 cup)
- 1 egg yolk + enough milk to equal ⅔ cup
Layers
- 1 cup cornflakes
- 10 tart apples (Cortlands or Granny Smith) peeled & sliced ¼” thick
- 1 tsp cinnamon
- 1 cup granulated sugar
- 1 egg white
Preparation
- nonstick cooking spray
Glaze
- 1 cup confectioners sugar
- 3-4 tsp milk
Special Equipment
- large mixing bowl
- pastry blender/dough cutter
- rolling pin
- 15½" x 10½" baking pan
- pastry brush
How-to
Make Dough
- Preheat oven to 375º
- In a large bowl, stir together flour and salt. Cut in the shortening with a fork or dough cutter until it is in pea-sized pieces
- In a measuring cup, beat egg yolk and add enough milk to measure ⅔ cup. Stir to mix and slowly add into flour mixture, starting with ⅓ of the liquid, mixing in with a fork or hands, and increasing until the dough comes together, not dry but not too sticky
Assemble Layers
- Spray a 15½" x 10½" baking pan with nonstick cooking spray
- Flour your work surface and rolling pin. Divide dough in half and set one-half aside. Gently roll half of the dough, rolling from the middle-out, to about a 17" x 12" rectangle
- Roll the sheet of dough lightly around a rolling pin to transport to the baking pan. Unroll dough onto the baking pan, assuring that the bottom of the dish is completely covered with dough
- Crush up the cornflakes a little with your hands and sprinkle them evenly over the dough
- Top cornflakes with ⅓ of the apple slices
- Mix together cinnamon and sugar in a small bowl. Sprinkle with ⅓ of the cinnamon-sugar mixture. Repeat with remaining apples and cinnamon sugar, in two additional layers
- Roll remaining dough to a 15½" x 10½" rectangle and place over apples. Seal edges and cut 3-4 slits in the top for steam vents
- Beat an egg white with a fork until frothy and brush on top
Bake & Add Glaze
- Bake in 375º preheated oven for approximately 50 minutes
- Mix together powdered sugar and milk to a syrupy consistency. When pastry is removed from the oven and still warm, drizzle with the glaze.
- Allow pastry to cool before slicing into bars and serving