A fantastic snack or a great bar cookie to package in gift boxes, Danish Pastry Bars are hearty to eat and hardy to package up. They travel well and freeze well so you can make them ahead and find them as moist and lovely to eat when they come out of the freezer as they were when they went in.
Danish Pastry Bars take a bit more effort to make. They aren’t at all difficult, just a bit more fussing, but the result is certainly worth the extra few minutes of peeling the apples.
Try a batch of Danish Pastry Bars for your breakfast this weekend and see if they don’t pass your families taste test.
2 and 1/2 cups flour
1 teaspoon salt
1 cup margarine or butter
1 egg yolk
1/2 cup milk
1cup crushed corn flakes
10 tart apples, peeled and sliced
3/4 cup sugar
1 teaspoon cinnamon
1 beaten egg white
1 cup white frosting
combine flour and salt in a bowl and cut in the margarine until it is a crumbly mix
beat egg yolk and add it in a cup to enough milk to measure 2/3 cups liquid
add this to the flour mixture
divide dough in half and roll one half onto a floured surface or press into a pan measuring 10 x 15
sprinkle corn flakes apples, cinnamon and sugar over the pastry and top with remaining pastry, sealing the edges./
brush with the remaining egg white.
bake at 325 for 50 minutes til golden brown.
server with small amounts of warmed frosting, or frost and serve cold.
sky3feathers
