pat's Recipe

Danish Pastry Apple Bars

Category: Bars

1 1/2 cups all-purpose flour
1 tsp salt
1 cup shortening
1 egg yolk
milk
1 cup cornflakes
8-10 Granny Smith apples, peeled, cored and
sliced (8 cups)
3/4 cup to 1 cup granulated sugar
1 tsp cinnamon
1 egg white, lightly beaten
1 cup powdered sugar
milk

In a large bowl, mix flour and salt. Using a pastry blender, cut in the shortening until mixture resembles coarse crumbs. In a liquid measuring cup, beat the egg yolk lightly. Add enough milk to measure 2/3 cup liquid. Stir the milk and egg to combine well. Using a fork, stir the milk mixture into the flour mixture until co mbined (dough will be slightly sticky). Divide this dough mixture into two equal portions.
On a well floured surface, roll half of the dough to a 17x12-inch rectangle. Fold crosswise into thirds. Transfer to a 15x10x1-inch baking pan. Sprinkle with cornflakes. Evenly top with aples. In a small bowl, combine granulated sugar and cinnamon. Sprinkle mixture over apples. Roll remaining dough to a 15x10 rectangle; fold crosswise into thirds. Place atop apples and unfold dough. Crimp edges to seal. Cut slits in the top. Brush with beaten egg white.
Bake in a 375 oven for 50 minutes, or until golden and apples are tender, covering with foil after the first 25 minutes of baking time to prevent overbrowning.
In a small bowl, combine powdered sugar and 2 to 3 tsp milk to make a drizzling consistency. Drizzle over warm bars. Let cool completely on a wire rack. Cut into bars.

makes 32 bars