Danish Pastry Apple Bars
Serving Size / Yield
- 3 C. flour
- 1 tsp. salt
- 1 C. shortening
- 1 egg, separated
- 6 Granny Smith apples, peeled, cored, and sliced
- 6 Golden Delicious apples, peeled, cored, and sliced
- 3/4 C. to 1 C. sugar, depending on tartness of apples
- 3/4 C. milk
Combine flour and salt, then cut in shortening. Beat egg yolk in a Pyrex measuring cup. Add milk to measure 3/4 cup. Mix egg and milk well. Add to flour mixture and mix as you would a pie crust.
Roll 1/2 of dough into a 17 x 12 inch rectangle between 2 sheets of wax paper. Fit in 15 1/2 x 10 1/2 x 1 inch baking sheet. Sprinkle with corn flakes to create a single layer that covers the dough. Top with prepared apples. Sprinkle sugar over apples and sprinkle lightly with cinnamon. Dot every couple of inches with butter.
Roll out second half of dough, same as directed above. Place on top of apples. Tuck edges into the sides of the pan gently with a knife. Split top in several places with a sharp knife. Beat egg white and brush on top with pastry brush.
Bake for 30 to 40 minutes at 350 degrees until top has browned and apples are bubbling. Cook on wire rack and cut into squares; they're also very good warm.