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Fresh Apple Pastry Squares recipe

Sugar-spiced apple slices and a layer ofcrushed corn flakes are baked between two layers of butter pastrycrust.

Recipe: Fresh Apple PastrySquares

2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup butter, chilled, cut into pieces
1 large egg, separated
2/3 cup milk
1 cup corn flakes cereal, crushed
8 tart green apples, peeled, cored and sliced
2/3 cup granulated sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup powdered sugar

  • Preheat oven to 400°F (205°C).
  • Combine flour and salt in a large bowl.Cut in butter with a pastry blender until crumbly and well blended.
  • In a liquid measuring cup, beat egg yolklightly and add enough milk to make 2/3 cup. Stir into flourand mix with a fork to blend, stirring until mixture holds together.
  • Divide dough into two equal parts. Rollone portion large enough to line a 15 1/2 x 10 1/2-inch low-sidedbaking pan. Place dough in pan, pressing down lightly. (Thisdough will be the bottom crust.) Sprinkle with corn flake crumbs.
  • In a large bowl, mix apples, sugar, ginger,nutmeg and cinnamon. Spread evenly over bottom crust. Roll outremaining dough to roughly the same size and place on top ofthe apple mixture, pinching edges of dough together to seal.
  • Beat egg white and brush over crust fora glaze. Bake until pasty is golden brown, 50 to 60 minutes.
  • Let pastry cool slightly before siftingpowdered sugar over the top. Cut into squares and serve warmor at room temperature.

    Makes 24 squares.

    Cooking Tip: For variety, try a mixtureof apples and pears in this dessert. Or add raisins or otherdried fruit.

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  • Comments

    1 Comment


    I was searching on Pinterest for a recipe to use the box of gravenstein apples my neighbor dropped off. I made a double recipe, one to take camping tomorrow and one to take to the hubby at the fire station. The guys will be very happy!! Thanks for a great recipe that even I can make. These look fabulous! I d like to make these as part of a wedding sweet table and was wondering if there was anything I could make a week or so ahead of time? Have you tried freezing these with good results? Or just the filling perhaps? Thanks!

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