The result is apple pie-like bars that can be iced and served to a crowd.
Top your fresh-from-the-oven Danish pastry apple bars withpowdered sugar icingfor a sweet finish.
For pastry, in a large bowl stir together flour and salt.
Credit: Andy Lyons
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.
Fold pastry crosswise into thirds.
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.
Drizzle warm uncut bars with icing.
Cool completely in pan on a wire rack.
For longer storage, freeze in a freezer-safe zip-top bag or container for up to three months.
Bring to room temperature or warm slightly before serving.
2,000 calories a day is used for general nutrition advice.
