Tuesday, May 25, 2010

Danish Apple Fruit Bars

This recipe is from my Aunt Sharon. We have been making them for years. I used butter for the shortening this last time, but found it hard to roll out. I usually use solid Crisco and will go back to doing that.

Danish Apple Fruit Bars
Sharon Richardson

2 ½ c flour
1 t salt
1 c shortening
1 egg (divided)
1 c cornflakes
8 c fruit , diced(apples, rhubarb)
¾ -1 c sugar
1 t cinnamon
milk
nutmeg(if using rhubarb)

Combine flour and salt. Cut in shortening. Beat egg yolk and add enough milk to make 2/3 c. Add to flour mixture.

Roll half of this out and pat out onto a jellyroll pan and up the sides a bit. Sprinkle cornflakes on the crust. Top with fruit. Combine sugar and cinnamon(and nutmeg) and sprinkle over the fruit.

Roll out the rest of the dough and place it on top. Try to seal the edges. Cut slits in the top crust. Beat egg white until frothy and brush over the crust.
Bake at 375 for 50 minutes.

Combine 1 c powdered sugar and 3-4 t milk. Drizzle over warm bars. Cut when cool. 3 dozen bars.

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