Danish Pastry Apple Bars
Enjoy the delectable flavors of apples and Danish pastry in these indulgent Apple Bars
Enjoy the delectable flavors of apples and Danish pastry in these indulgent Apple Bars
- Carbohydrate 406.296607023581 g
- Cholesterol 298.313716107663 mg
- Fat 148.4407801813 g
- Fiber 10.5357667867564 g
- Protein 43.0252900426469 g
- Saturated Fat 59.4976187893504 g
- Serving Size 1 1 recipe (792g)
- Sodium 4283.16600509753 mg
- Sugar 395.760840236824 g
- Trans Fat 7.70635940931982 g
- Calories 3136 calories
Step-by-step
- In a large mixing bowl stir together the flour and the salt.
- Cut in shortening till the mixture resembles coarse crumbs.
- Lightly beat egg yolk in a glass measuring cup.
- Add milk to make 2/3 cup liquid total; mix well.
- Divide dough in half.
- On a floured surface, roll half the dough to an 18 x 12 inch rectangle; fit into and up sides of a 15 x 10 x 1 inch baking pan.
- Sprinkle with corn flake cereal; top with apples.
- Combine sugar and cinnamon; sprinkle over apples.
- Roll remaining dough to a 16 x 12 inch rectangle; place over apples.
- Seal edges; cut slits in the top for steam to escape.
- Bake at 375 degrees F (190 degrees C) for about 50 minutes or until golden brown.
- Cool on a wire rack.
Swapping butter for the specified shortening alters the thermal properties of the dough, yielding a less flaky structure that spreads differently under heat. Pastry dough containing shortening retains less moisture during mixing, which requires precise liquid additions to prevent the flour from overhydrating. When combining the flour and salt with the fat, stop cutting when pieces reach the size of coarse peas rather than fine sand. This physical variation creates pockets of trapped air that expand inside a 375 degrees F oven. Peeling tart apples like Granny Smiths ensures the fruit breaks down into a cohesive layer without releasing excess water that could sog the bottom crust. Adding a layer of dry cornflakes cereal directly beneath the sliced fruit acts as an absorbent barrier, trapping fruit juices before they reach the pastry base. Roll the bottom dough sheet slightly thinner than the top sheet to accommodate the pan's corners without tearing the gluten strands. Cut generous slits in the upper crust before baking to allow pressurized steam to escape safely without rupturing the sealed edges. Bake for approximately 50 minutes until the top turns a deep golden brown and the fruit juices bubble visibly through the vents. Allow the baked sheet to cool completely on a wire rack to let the starches set fully before slicing into clean squares.
