Danish Pastry Apple Bars

“Pastry is definitely an appropriate name for these. Mom use to make them for us and they sure are good.” – Calla Ferre

Danish Pastry Apple Bars

Course: Cookies


  • 2 1/2 Cups Flour Sifted
  • 1 Teaspoon Salt
  • 1 Cup Shortening
  • 1 Egg Separated
  • Milk
  • 1 Cup Corn Flakes
  • 8 to 10 (8 Cups) Tart Apples Pared & Sliced
  • 3/4 to 1 Cup Sugar
  • 1 Teaspoon Ground Cinnamon


  • Combine flour and salt; cut in shortening. Beat egg yolk in measuring cup; add enough milk to make 2/3 cup liquid. Mix well; stir into flour mixture.
  • On floured surface, roll half of the dough into a 17×12-inch rectangle; fit into and up sides of 15.5×10.5×1-inch baking pan.
  • Sprinkle with corn flakes and top with apples. Combine sugar and cinnamon; sprinkle on top. Roll remaining dough to 15.5×10.5-inch rectangle. Place over apples.
  • Seal edges; cut 5 slits in the top. Beat egg white until frothy; brush on crust. Bake in 375 degree oven for 50 minutes. Prepare powdered sugar glaze; drizzle on warm cookies. Makes 3 dozen.

1975 Recipe – Jean Hansen – From Better Homes and Gardens Magazine