Hi, Everyone. Thought I'd pass this one along. It's great for potlucks, and goes well with potato salad. Summer all year long. *smile* It looks like something I'll make often, since both Mom and David both liked it.
It also looks really versatile i.e., you can change the fruit to get a different bar. I'm pondering peaches next. More Later, Dani Apple Danish Recipe Source: https://www.tasteofhome.com/recipes/apple-danish ? ? ? ? ? ? ? ? ? ? Publisher Photo A friend gave me this recipe that makes good use of our bountiful apple harvest. It's a delightful addition to breakfast or brunch. MAKES: 20-24 servings TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling VERIFIED BY Taste of Home Test Kitchen CONTEST WINNER Ingredients PASTRY: 3 cups all-purpose flour 1/2 teaspoon salt 1 cup shortening 1 large egg yolk 1/2 cup milk FILLING: 6 cups sliced peeled apples 1-1/2 cups sugar 1/4 cup butter, melted 2 tablespoons all-purpose flour 1 teaspoon ground cinnamon GLAZE: 1 large egg white, lightly beaten 1/2 cup confectioners' sugar 2 to 3 teaspoons water Directions 1 In a bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Combine egg yolk and milk; add to flour mixture. Stir just until dough clings together. Divide dough in half. 2 On a lightly floured surface, roll half of dough into a 15x10-in. rectangle; transfer to a greased 15x10x1-in. baking pan. Set aside. 3 In a bowl, toss together filling ingredients; spoon over pastry in pan. Roll out remaining dough into another 15x10-in. rectangle. Place over filling. Brush with egg white. Bake at 375° for 40 minutes or until golden brown. Cool on a wire rack. 4 For glaze, combine the confectioners' sugar and enough water to achieve a drizzling consistency. Drizzle over warm pastry. Cut into squares. Serve warm or cold. Yield: 20-24 servings. Originally published as Apple Danish Bars in Country August/September 1993, p47 Nutritional Facts 1 each: 230 calories, 11g fat (3g saturated fat), 15mg cholesterol, 74mg sodium, 32g carbohydrate (18g sugars, 1g fiber), 2g protein. Dani's Notes: I found a video on AllRecipes with someone making this. She suggested crushing a cup of cornflakes and spreading it on the bottom crust, before putting the apples on; she said it absorbs the liquid from the apples. I think I'll do that next time; the crust was a little bit soggy, but not enough to detract from enjoying the dessert. Also, vent the pastry before putting in the oven. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
