Recipe of Danish Pork Luncheon Meat

Danish Pastry Apple Bars I

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Recipe Summary Danish Pastry Apple Bars I

Serve warm or cool, topped with powdered sugar or whipped cream. For best results use a tart baking apple such as Cortland, Rome, or Northern Spy.

Ingredients | Danish Pork Luncheon Meat

2 ½ cups all-purpose flour

1 teaspoon salt

1 cup shortening

1 egg yolk

½ cup milk

1 cup cornflakes cereal

8 cups tart apples - peeled, cored and sliced

½ cup white sugar

1 teaspoon ground cinnamon

1 egg white

⅓ cup sifted confectioners' sugar

Directions

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.

Info | Danish Pork Luncheon Meat

Servings: 32 Yield: 32 bars

TAG : Danish Pastry Apple Bars I

Dessert Recipes, Fruit Desserts, Apple Dessert Recipes,