Danish Pastry Apple Bars

(Courtesy of Midwest Living)

Ingredients:
2 1/2 c. all-purpose flour
1 tsp. salt
1 c. shortening
1 egg yolk
Milk
1 c. cornflakes
8-10 tart cooking apples, peeled, cored and sliced (8 cups)
3/4-1 c. granulated sugar
1 tsp. ground cinnamon
1 egg white, lightly beaten
1 c. powdered sugar
3-4 tsp. milk

Directions:
Preheat oven to 375 degrees.  In a large bowl combine flour and salt.  Using a pastry blender, cut in shortening until the mixture resembles coarse crumbs.  In a liquid measuring cup beat egg yolk lightly.  Add enough milk to make 2/3 c. liquid.  Stir milk mixture into flour mixture with a fork until combined (dough will be lightly sticky).  Divide mixture in half.

On a well-floured surface foll half of the dough into a 17x12 inch rectangle.  Fold dough crosswise into thirds.  Transfer to a 15x10 baking pan and unfold dough, pressing to fit into the bottom and sides of the pan.  Sprinkle with cornflakes.  Top evenly with apples.  In a small bowl combine granulated sugar and cinnamon.  Sprinkle mixture over apples.  Roll remaining dough to a 15x10 rectangle.  Fold dough crosswise into thirds.  Place on top of apples and unfold dough.  Crimp edges or use the tines of a fork to seal.  Cut slits in the top.  Brush top with beaten egg whites.

Bake about 50 minutes or until golden and apples are tender, covering with foil after the first 25 minutes of baking time to prevent overbrowning.

In a small bowl combine powdered sugar and 2-3 tsp. milk to make a drizzling consistency.  Drizzle over warm bars.  Let cool completely on a wire rack.  Cut into bars.

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