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Apple Slices

Apple slices bar cookies with flaky, layered pastry and a spiced apple filling. Baked until golden, then finished with a simple powdered sugar milk glaze drizzle.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For pastry
  • 2.5 cup all-purpose flour
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 unsalted butter, cold and cubed
  • 1 egg yolk
  • 0.67 cup milk enough to make 2/3 cup total with egg yolk
For apple filling
  • 5 apples, peeled and thinly sliced
  • 0.67 cup granulated sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch
  • 1 cup crushed cornflakes prevents soggy bottom
For glaze
  • 1.5 cup powdered sugar
  • 3 tbsp milk

Equipment

  • 1 sheet pan

Method
 

Prep and make the pastry
  1. Preheat the oven to 375°F and grease a 15x10 rimmed baking sheet.
  2. Mix the all-purpose flour, salt, and sugar, then cut in the cold cubed unsalted butter until crumbly.
  3. Add the egg yolk and enough milk to make 2/3 cup, and mix until the dough just comes together.
Assemble the layers
  1. Divide the dough in half, then press one half into the bottom of the prepared baking sheet.
  2. Spread the crushed cornflakes evenly over the dough to help prevent a soggy bottom.
  3. Toss the apple slices with granulated sugar, cinnamon, nutmeg, and cornstarch, then spread the apples over the cornflakes.
  4. Roll the remaining dough and lay it over the apples, then press the edges to seal.
Bake and finish
  1. Bake at 375°F for 30-35 minutes, until the top is golden.
  2. Cool completely before glazing to keep the filling set.
  3. Whisk the powdered sugar with milk until smooth, then drizzle the glaze over the cooled bars in stripes.
  4. Cut into neat rectangles and serve.

Notes

Pro tip: keep the butter cold and mix just until the dough comes together so the pastry bakes up tender and flaky. Store covered in the fridge for up to 4 days; freeze baked bars for up to 2 months. For a lighter swap, use low-fat milk in the pastry and glaze (texture may be slightly less rich).