Danish Apple Bars Food

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:

• Preheat oven to 375 degrees F (190 degrees C.)
• In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Beat egg yolk in measuring cup and add enough milk to make 2/3 cup total liquid. Stir into flour mixture until all flour is damp. Divide the dough in half. On floured surface, roll half the dough into a rectangle and fit into a 9x13 inch pan.
• In large bowl, combine apples, brown sugar, white sugar, cinnamon and nutmeg. Put apple mixture in pan. Roll out remaining dough and place over apples. Seal edges and cut slits in top dough. Beat egg white till frothy and brush on crust.
• Bake in the preheated oven for 50 minutes, or until golden brown.

APPLE DANISH

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.

APPLE DANISH BARS

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.

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.

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 APPLE BARS

Steps:

• 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.
• Divide; use 2/3 for bottom crust. Roll and place in 10" X 15" pan. You can piece together.
• Sprinkle cornflakes over pastry. Layer with apples. Mix cinnamon, sugar and 1 teaspoon flour together. Sprinkle over apples.
• 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.
• 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.
• Serve with vanilla ice cream. Yummy!

DANISH APPLE BARS

Steps:

• * In a small bowl, stir powdered sugar, water and vanilla until smooth. Makes about 1/2 cup. Preheat oven to 375°. Into a large bowl, sift flour and salt. With a pastry blender or two knives, cut in shortening until mixture resembles coarse crumbs. In a small bowl, beat milk and egg yolk until blended. Stir into crumb mixture until moistened. Divide into two equal portions.On a lightlyfloured surface, roll one portion of dough into a 17 x 12-inch rectangle. Transfer to a 15 1/2 x 10 1/2 x 1-inch jelly roll pan, pressing dough up sides of pan. Sprinkle corn flakes in bottom.In a large bowl, stir apples, sugar and cinnamon until well mixed. Spread evenly over corn flakes. Roll remaining dough into a rectangle, 1 inch larger than pan, and place on top of apples, pressing to seal edges. Pierce top with a fork to permit steam to escape during baking. Brush top with egg white. Bake for 50 to 60 minutes or until golden brown. Spread top with glaze while still warm.Cut into 2 x 1-inch bars or 3-inch squares. Serve warm or at room temperature.