Danish Pastry Apple Bars

By lbgtdep

Makes: 32 servings Serving Size: 1 bar Yields: 32 bars Prep: 30 mins Bake: 50 mins 375°

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup shortening
• 1 egg yolk
• Milk
• 1 cup cornflakes
• 8 cups peeled and sliced tart cooking apples (8 medium)
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 egg white, lightly beaten
• 1 cup powdered sugar
• 3 teaspoons milk

Preparation

Step 1

Preheat oven to 375 degrees F. For pastry, in a large bowl stir together flour and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. In a glass measuring cup beat egg yolk lightly with a fork. Stir in enough milk to measure 2/3 cup total liquid. Add egg yolk mixture all at once to flour mixture. Stir lightly with fork until combined (pastry will be slightly sticky). Divide pastry in half.
On a well-floured surface, roll half of the pastry into a 17x12-inch rectangle. Fold pastry crosswise into thirds. Transfer to a 15x10x1-inch baking pan and unfold pastry, pressing to fit into the bottom and sides of the pan. Sprinkle with cornflakes; top with apple slices. In a small bowl stir together granulated sugar and cinnamon; sprinkle over apples. Roll the remaining pastry into a 15x10-inch rectangle. Fold pastry crosswise into thirds. Place on top of apples and unfold pastry. Crimp edges or seal with the tines of a fork. Cut slits in top pastry; brush surface with beaten egg white.
Bake about 50 minutes or until apples are tender and pastry is light brown, covering loosely with foil for the last 25 minutes of baking.
For icing, in a small bowl combine powdered sugar and 3 to 4 teaspoons milk to reach drizzling consistency. Drizzle warm uncut bars with icing. Cool completely in pan on a wire rack. Cut into bars.