Danish Apple Bars Recipes

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch baking pan. Divide egg; set aside egg white for filling.
• Combine flour and salt in a bowl. Cut in shortening with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Mix in milk and egg yolk until incorporated. Divide dough into two equal pieces. Pat one piece into the bottom of the prepared pan; set other piece aside.
• Mix apples, brown sugar, sour cream, flour, butter, and cinnamon together until well combined. Pour over the dough in the pan.
• Roll or pat remaining dough into a rectangle and place on top of filling. Beat reserved egg white until frothy and brush over dough.
• Bake until top and bottom are golden brown, 15 to 20 minutes. Remove from the oven and allow to cool completely, about 30 minutes, before cutting into bars.

Steps:

• In a bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Combine egg yolk and milk; add to flour mixture. Stir just until dough clings together. Divide dough in half. , On a lightly floured surface, roll half of dough into a 15x10-in. rectangle; transfer to a greased 15x10x1-in. baking pan. Set aside. , In a bowl, toss together filling ingredients; spoon over pastry in pan. Roll out remaining dough into another 15x10-in. rectangle. Place over filling. Brush with egg white. Bake at 375° for 40 minutes or until golden brown. Cool on a wire rack. , For glaze, combine the confectioners' sugar and enough water to achieve a drizzling consistency. Drizzle over warm pastry. Cut into squares. Serve warm or cold.

Steps:

• 1. In a large bowl add flour, salt and crisco/lard. Mix together like pie crust. Beat 1 egg yolk; add milk to make 2/3 cup. Mix all together gently.
• 2. Divide; use 2/3 for bottom crust. Roll and place in 10" X 15" pan. You can piece together.
• 3. Sprinkle cornflakes over pastry. Layer with apples. Mix cinnamon, sugar and 1 teaspoon flour together. Sprinkle over apples.
• 4. Using remaining 1/3 pastry dough roll it out. Place over apples and piece together the best you can. Beat egg white until frothy. Using a pastry brush, brush on pastry gently.
• 5. Bake in a 400 degree oven for 1 hour. When you remove from oven, blend together the powdered sugar, vanilla and boiling water. Drizzle over cake.
• 6. Serve with vanilla ice cream. Yummy!

Steps:

• In a large bowl, combine flour, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, whisk the egg yolks, lemon juice and water; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide in half. Chill for 30 minutes. , Roll out one portion of dough between two large sheets of waxed paper into a 17x12-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press pastry onto bottom and up sides of pan; trim even with top edge. , In a large bowl, toss the apples, sugar, flour, cinnamon and nutmeg; spread into crust. Roll out remaining pastry to fit top of pan; place over filling. Brush edges with water or milk; pinch to seal. Cut slits in top. , Bake at 375° for 45-50 minutes or until golden brown. Cool on a wire rack. Combine glaze ingredients until smooth; drizzle over bars.

Steps:

• Preheat the oven to 375 degrees.
• For the crust, place the butter, granulated sugar, brown sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and creamy. Sift the flour and salt together and, with the mixer on low, slowly add to the butter-sugar mixture, beating until combined. Scatter two-thirds of the dough in clumps in a 9 x 13-inch baking pan and press it lightly with floured hands on the bottom and 1/2 inch up the sides. Refrigerate for 20 minutes. Bake for 18 to 20 minutes, until the crust is golden brown, and set aside to cool.
• Meanwhile, put the mixing bowl with the remaining dough back on the mixer, add the walnuts and cinnamon, and mix on low speed to combine. Set aside.
• Reduce the oven to 350 degrees.
• For the filling, combine the Granny Smith and Golden Delicious apples and lemon juice in a very large bowl. Add the granulated sugar, cinnamon, and nutmeg and mix well. Melt the butter in a large (10-inch-diameter) pot, add the apples, and simmer over medium to medium-low heat, stirring often, for 12 to 15 minutes, until the apples are tender and the liquid has mostly evaporated. Spread the apples evenly over the crust, leaving a 1/2-inch border.
• Pinch medium pieces of the remaining dough with your fingers and drop them evenly on top of the apples (they will not be covered). Bake for 25 to 30 minutes, until the topping is browned. Cool completely and cut into bars.

Steps:

• For the pastry: combine the flour and salt. Cut in the cold butter. Separate the egg. Put the yolk in a 2/3 cup measuring cup and add enough milk to fill the cup. Pour into a bowl and beat the egg yoke with the milk. Mix into the flour/butter mixture to form a dough.
• Divide the dough in half and roll first half out and transfer to large rimmed cookie sheet or jelly roll pan (15x10) that has been sprayed with cooking spray. Sprinkle frosted flakes evenly on the bottom crust.
• Peel, core and slice apples. I like to use a mixture of Granny Smiths, Galas, Fuji and Cosmic Crisp Apples. If the apples are large, you might not need so many. Distribute the apples evenly on top of the frosted flakes.
• Mix white sugar and cinnamon together and sprinkle evenly over the top of the apples. Roll out the second half of the dough and lay it over the top of the apples. Seal the edges and cut slits in the dough. Beat the egg white until frothy and brush on the top crust.
• Bake at 375 degrees for 50 minutes. While baking, combine powdered sugar with enough milk or cream to make it easy to drizzle or spread. When the bars come out of the oven, top with the glaze. Cut into squares and eat warm or cold.

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.