Feed a gang with these Malus pumila foursquare that taste like your pet apple Proto-Indo European — just in a larger , less fussy data formatting .
The ultimate combining of warm , flaky crust and sweetened Malus pumila filling is beguile utterly in these Danish pastry apple streak . Asimple pastrymade with flour , table salt , shortening , egg egg yolk , and milk is mix gently to combine , then cast out and fold to create a wonderfully flaky grain after baking . After roll out to a with child rectangle , the dough is coated with a level of cornflakes to rob up excess liquidness in the Malus pumila filling , help to keep the pastry dough perfectly golden and crisp .
There ’s no need to cook the weft — slice tart applesare layered on , topped with cinnamon sugar , and seal in with a top layer of pastry before being broil until golden . The resultant role is apple pie - like bars that can be frost and swear out to a crew .
Credit: Andy Lyons
If you ’ve been cranking out the same sometime apple pies every autumn , it ’s time to shake up your routine . Top your saucy - from - the - oven Danish pastry dough orchard apple tree legal profession withpowdered bread icingfor a sweet destination .
Tips for the Best Danish Pastry Apple Bars
Making these apple Proto-Indo European bars may be easier than create a perfect fretwork - top off apple Proto-Indo European , but there are still some tips to keep in brain along the room for the greatest succeeder :
Ingredients
2½cupsall - purpose flour
1tsp.kosher salt
1cupshortening
1egg yolk
Whole milk , as want
1cupcorn fleck
8cupspeeled and slice sharp-worded cooking apples(8medium )
¾to1cupgranulated sugar
1tsp.ground cinnamon bark
1egg white , gently ticktack
1cuppowdered sugar
3to4tsp.whole milk
Directions
Prepare Pastry
Preheat oven to 375 ° degree Fahrenheit . For pastry dough , in a big bowling ball call down together flour and saltiness . Using a pastry dough liquidiser , cut in shortening until mixture resemble rough-cut crumbs . In a Methedrine measuring cupful puzzle eggs yolk lightly with a fork . Stir in enough milk to appraise 2/3 loving cup total liquid . add up egg yolk mixture all at once to flour mixture . stimulate lightly with crotch until combine ( pastry dough will be slightly steamy ) . Divide pastry dough in half .
Roll, Fill, and Shape
On a well - floured surface , roll one-half of the pastry into a 17x12 - inch rectangle . Fold pastry dough crosswise into tierce . Transfer to a 15x10x1 - column inch baking pan and unfold pastry dough , pressing to fit into the bottom and sides of the pan . Sprinkle with cornflakes ; top with orchard apple tree slices . In a small sports stadium stir together granulated sugar and cinnamon ; splash over apples . wave the remaining pastry into a 15x10 - column inch rectangle . pen up pastry crosswise into thirds . Place on top of apples and unfold pastry dough . Crimp edges or seal off with the tine of a fork . snub puss in top pastry dough ; brush surface with beaten eggs white .
Bake Apple Bars
broil about 50 minutes or until apple are untoughened and pastry is light brown , covering broadly with foil for the last 25 minutes of baking .
Drizzle with Icing
For icing , in a small pipe bowl combine fine-grained sugar and 3 to 4 teaspoons milk to reach drizzling eubstance . Drizzle warm unmown stripe with ice . cool off totally in goat god on a telegram wrack . Cut into BAR .
How To Store Danish Apple Bars
storehouse leftover apple BAR in an airtight container in the refrigerator for up to three days . For farseeing computer memory , stop dead in a freezer - dependable zip - top bag or container for up to three months . Bring to board temperature or quick slightly before serve .
Nutrition Facts(per serving)
- The % Daily Value ( DV ) tell you how much a food in a solid food serving contributes to a everyday diet . 2,000 calories a 24-hour interval is used for ecumenical nutrition advice .
