Pattys Danish Apple Bars Recipes

DANISH PASTRY APPLE BARS II

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, combine flour and salt. Cut in the butter until the mixture resembles coarse crumbs. In a cup, beat egg yolk, stir the cold water into the yolk. Gradually stir the egg mixture into the flour mixture until dough can be packed into a ball. On a clean dry surface, roll out 1/2 of the dough large enough to cover the bottom and sides of a 9x13 inch pan. Lay the dough in the pan.
• Place the cornflakes over the dough in the pan. Arrange apple slices over the top of the corn flake layer. Sprinkle the sugar and cinnamon over the apples. Roll out the second half of the dough to cover the entire pan. Lay over the filling and pinch the edges of the two crusts together. Beat the egg white until foamy, and brush onto the top crust.
• Bake for 45 to 50 minutes in the preheated oven, until golden brown. Drizzle with glaze while still warm.
• To make the glaze: In a small bowl, beat the confectioners' sugar with the milk and almond extract until smooth.

DANISH PASTRY APPLE BARS

Steps:

• Preheat oven to 375°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.

DANISH PASTRY APPLE BARS

Steps:

• Cut shortening into flour and salt. Add egg yolk and milk mixture to form dough.
• Roll out half the dough to cover bottom and sides of 16x10 cookie sheet.
• Crush corn flakes and sprinkle over dough. Peel apples and slice thin over corn flakes. Sprinkle with cinnamon and sugar.
• Roll out remaining dough and seal edges. Beat egg white stiff and brush over crust.
• Bake at 375 degrees for 45 minutes. When hot out of the oven, drizzle with glaze from from powdered sugar, vanilla, and milk.

DANISH PASTRY APPLE BARS

Steps:

• Combine flour, salt and shortening.
• Beat egg yolks in measuring cup and add milk to make 2/3 cup liquid.
• Stir into flour mixture.
• Dampen counter top with water then roll out half the dough between wax paper into 17 x 12 inch rectangle; fit into and up side of 15.5 x 10.5 x 1 inch baking pan.
• Sprinkle with oatmeal, top with apple, combine sugar and cinnamon then sprinkle on top.
• Roll the remaining dough to 15.5 x 10.25; place over apples, seal edges; cut slits in top.
• Beat egg white until frothy; brush on crust.
• Bake in 350 degree oven for 50 minutes.