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| Danish Pastry Apple Bars I |
"Serve heat or cool, topped with powdered sugar or whipped cream. For nice results use a tart baking apple consisting of Cortland, Rome, or Northern Spy."
Ingredients :
- 2 half of cups all-purpose flour
- 1 teaspoon salt
- 1 cup shortening
- 1 egg yolk
- 1/2 cup milk
- 1 cup cornflakes cereal
- eight cups tart apples - peeled, cored and sliced
- 1/2 cup white sugar
- 1 teaspoon floor cinnamon
- 1 egg white
- 1/three cup sifted confectioners' sugar
Instructions :
| Prep : | Cook : 32M | Ready in : |
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- In a big blending bowl stir together the flour and the salt. Cut in shortening till the aggregate resembles coarse crumbs. Lightly beat egg yolk in a tumbler measuring cup. Add milk to make 2/three cup liquid total; blend well. Divide dough in 1/2.
- On a floured floor, roll 1/2 the dough to an 18 x 12 inch rectangle; match into and up facets of a fifteen x 10 x 1 inch baking pan.
- Sprinkle with corn flake cereal; pinnacle with apples. Combine sugar and cinnamon; sprinkle over apples.
- Roll last dough to a sixteen x 12 inch rectangle; place over apples. Seal edges; cut slits inside the pinnacle for steam to break out. Bake at 375 degrees F (190 stages C) for approximately 50 minutes or till golden brown. Cool on a twine rack.
Notes :
- Reynolds® parchment can be used for less difficult cleanup/elimination from the pan.
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