Danish Apple Bars
Glazed flaky crust layered with sweet, cinnamon apple goodness. Best dessert since Grandma's Apple Strudel.
Ingredients
Pastry
- 2½ cups flour
- 1 tsp salt
- 1 cup shortening, cold
- ½ cup ice water
- 1 tsp white vinegar
- 1 egg, separated
- 2 cups corn flakes
Filling
- 5 cups sliced apples
- 1 cup sugar
- 1 tsp cinnamon
Instructions
Pastry
- Whisk the salt and flour together.
- Shred the cold shortening into the flour, and stir with a fork. This should look like flour coated, pea-sized shortening pieces.
- Separate the egg, setting the egg white aside. Place the egg yolk and 1 tsp. vinegar into a 1 cup measure, add water to make ⅖ cup. Whisk together until smooth.
- Pour the liquid over the flour/shortening mixture and stir with a fork just until all the flour is moistened and you can form a ball.
- Divide pastry into two balls. Roll each ball on wax paper the size of a jelly roll pan. Place one crust in the pan, without the wax paper.
- Sprinkle slightly crushed corn flakes over the crust layer in the pan.
- Spread the apple mixture over the corn flakes, and cover with the second layer of pastry. Remove the wax paper.
- Whip the egg white with a small whisk, and brush over the pastry top.
- Bake at 350° for 30 minutes.
Apple Filling
- Peel and core the apples. Cut into eighths, then slice into a mixing bowl.
- Mix the sugar, flour and cinnamon together in a small bowl. Pour over the apples and stir all together.