Danish Pastry Apple Bars

These bars taste like apple pie in a baking pan

Danish Pastry Apple Bars

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  • Prep Time


  • Total Time


  • Servings



  • 2-½

    cups all-purpose flour

  • 1

    teaspoon salt

  • 1

    cup shortening

  • 1

    egg yolk

  • Milk

  • 1

    cup cornflakes

  • 8 to 10

    tart cooking apples, peeled, cored and sliced (8 cups)

  • ¾ to 1

    cup granulated sugar

  • 1

    teaspoon ground cinnamon

  • 1

    egg white, lightly beaten

  • 1

    cup powdered sugar

  • 3 to 4

    teaspoons milk


1. In a large bowl combine flour and salt. Using a pastry blender, cut in shortening until the mixture resembles coarse crumbs. In a liquid measuring cup, beat egg yolk lightly. 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 of the dough to a 17x12-inch rectangle. Fold dough crosswise into thirds. Transfer to a 15x10x1-inch baking pan and unfold dough, pressing to fit into the bottom and sides of the pan. Sprinkle with cornflakes. Top evenly with apples. In a small bowl combine granulated sugar and cinnamon. Sprinkle mixture over apples. Roll remaining dough to a 15x10-inch rectangle. Fold dough crosswise into thirds. Place atop apples and unfold dough. Crimp edges or use the tines of a fork to seal. Cut slits in the top. Brush top with beaten egg white. 3. Bake in a 375 degrees F 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. 4. In a small bowl combine powdered sugar and 2 to 3 teaspoons milk to make a drizzling consistency. Drizzle over warm bars. Let cool completely on a wire rack. Cut into bars. Makes 32 bars.


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