Post by Chris in NM on Sept 30, 2008 5:50:04 GMT -6
GLAZED APPLE PIE BARS
www.landolakes.com/mealIdeas/ViewRecipe.cfm?RecipeID=4777B
Pastry Ingredients:
1 egg, separated, reserve egg white
1/2 cup milk
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup cold LAND O LAKES® Butter
Filling Ingredients:
1 cup crushed corn flakes
8 to 10 medium (8 cups) tart cooking apples, peeled, sliced
1 cup sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 reserved egg white
2 tablespoons sugar
Glaze Ingredients:
1cup powdered sugar
1/2 teaspoon vanilla
1 to 2 tablespoons milk
Heat oven to 350°F. Beat egg yolk in small bowl. Add 1/2 cup milk; mix well. Set aside.
Combine flour and salt in medium bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in egg yolk mixture with fork until dough forms a ball. Divide dough in half.
Roll out half of dough on lightly floured surface into 15x10-inch rectangle; place onto bottom of ungreased 15x10x1 inch jelly-roll pan. Sprinkle with corn flakes; top with apples.
Combine 1 cup sugar, 1 1/2 teaspoons cinnamon and nutmeg in small bowl. Sprinkle over apples. Roll remaining half of dough into 15 1/2x10 1/2-inch rectangle; place over apples.
Beat egg white with fork until foamy; brush over top crust. Combine remaining cinnamon and 2 tablespoons sugar in small bowl; sprinkle over crust. Bake for 45 to 60 minutes or until lightly browned.
Combine powdered sugar, vanilla and enough milk for desired glazing consistency in small bowl. Drizzle over warm bars.
Recipe Tips:
If pastry dough does not form a ball easily, add up to 1 tablespoon additional milk, 1 teaspoon at a time. To easily transfer pastry to jelly-roll pan, fold pastry in half; fold in half again. Place folded corner at center of pan. Unfold pastry carefully. Top pastry should be rolled on lightly floured surface slightly larger than bottom pastry to allow pastry to cover filling easily.
www.landolakes.com/mealIdeas/ViewRecipe.cfm?RecipeID=4777B
Pastry Ingredients:
1 egg, separated, reserve egg white
1/2 cup milk
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup cold LAND O LAKES® Butter
Filling Ingredients:
1 cup crushed corn flakes
8 to 10 medium (8 cups) tart cooking apples, peeled, sliced
1 cup sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 reserved egg white
2 tablespoons sugar
Glaze Ingredients:
1cup powdered sugar
1/2 teaspoon vanilla
1 to 2 tablespoons milk
Heat oven to 350°F. Beat egg yolk in small bowl. Add 1/2 cup milk; mix well. Set aside.
Combine flour and salt in medium bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in egg yolk mixture with fork until dough forms a ball. Divide dough in half.
Roll out half of dough on lightly floured surface into 15x10-inch rectangle; place onto bottom of ungreased 15x10x1 inch jelly-roll pan. Sprinkle with corn flakes; top with apples.
Combine 1 cup sugar, 1 1/2 teaspoons cinnamon and nutmeg in small bowl. Sprinkle over apples. Roll remaining half of dough into 15 1/2x10 1/2-inch rectangle; place over apples.
Beat egg white with fork until foamy; brush over top crust. Combine remaining cinnamon and 2 tablespoons sugar in small bowl; sprinkle over crust. Bake for 45 to 60 minutes or until lightly browned.
Combine powdered sugar, vanilla and enough milk for desired glazing consistency in small bowl. Drizzle over warm bars.
Recipe Tips:
If pastry dough does not form a ball easily, add up to 1 tablespoon additional milk, 1 teaspoon at a time. To easily transfer pastry to jelly-roll pan, fold pastry in half; fold in half again. Place folded corner at center of pan. Unfold pastry carefully. Top pastry should be rolled on lightly floured surface slightly larger than bottom pastry to allow pastry to cover filling easily.
