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 Meat2 ½ cups all-purpose flour1 teaspoon salt1 cup shortening1 egg yolk½ cup milk1 cup cornflakes cereal8 cups tart apples - peeled, cored and sliced½ cup white sugar1 teaspoon ground cinnamon1 egg white⅓ cup sifted confectioners' sugarDirectionsIn 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 MeatServings: 32 Yield: 32 bars
TAG : Danish Pastry Apple Bars IDessert Recipes, Fruit Desserts, Apple Dessert Recipes,
Images of Danish Pork Luncheon Meat
Danish Pork Luncheon Meat / Tulip jamonilla® has a balanced meaty flavor and is great in rice and pasta dishes, on pizza and in sandwiches.
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