Danish Pastry Apple Bars
3 c. all-purpose flour
1 tsp. salt
1 c. shortening
1 egg yolk
Milk
1 c. cornflakes
8 c. tart cooking apples, peeled, cored, sliced
3/4-1 c. granulated sugar
1 tsp. cinnamon
1 egg white, lightly beaten
1 c. powdered sugar
3-4 tsp. milk
In large bowl stir together flour and salt. Using a pastry blender cut shortening into flour until mixture resembles coarse crumbs. In liquid measuring cup beat egg yolk lightly. Add enough milk to make 3/4 cup; stir well. Stir milk mixture into flour mixture with fork until combined; divide dough in half. (Dough will be slightly sticky.) On well-floured surface roll half of dough to form 17-inch x 12-inch rectangle. Fold dough crosswise into thirds. Transfer to 15-inch x 10-inch baking pan and unfold dough, pressing to fit into bottom and up sides of pan. Sprinkle with cornflakes, top with apple slices. In small bowl mix sugar and cinnamon; sprinkle over apples. Roll remaining dough to form a 16-inch x 11-inch rectangle; fold dough crosswise into thirds. Place over apple slices and unfold dough. Trim crust. Crimp edges or use tines of a fork to seal. Cut slits in top; brush with beaten egg white. Bake in 375° oven 50 minutes or until pastry is golden and apples are tender, covering with foil after first 25 minutes of baking time to prevent overbrowning. In small bowl stir together powdered sugar and three – four teaspoons milk to make a drizzling consistency. Drizzle over warm apple dessert. Let cool completely on wire rack. Cut into bars. Store in refrigerator for up to three days. Makes 32 bars.
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