Recipe(tried): Danish Apple Pastry Bars

This dessert has been an all-time favorite in my family. My husband usually asks for it instead of birthday cake each year.

DANISH APPLE PASTRY BARS

Pastry:
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup solid butter-flavored shortening
2/3 cup milk
1 egg, separated
1 teaspoon vanilla

Filling:
1 cup crushed corn flakes
6 cups sliced apples
3/4 to 1 cup sugar (depending on tartness of apples)
3/4 teaspoon ground cinnamon
2 tablespoons butter or margarine

Glaze:
3/4 cup powdered sugar
2 tablespoons milk (or a little more or less)

In a large bowl, mix flour and salt. Cut in shortening with a pastry blender. In a small bowl, combine the milk with the egg yolk (reserve the white) and vanilla; add the milk mixture to the flour mixture. Mix with a fork till well-combined.

Divide the dough in half; roll out half on a well-floured towel into a rectangle about 10.5 x 15.5-inches. Transfer to an ungreased jelly roll pan.

Sprinkle cornflake crumbs over dough. Arrange apple slices on top. Sprinkle with desired amount of sugar and cinnamon. Cut the butter or margarine into small bits and arrange over top of the apples/sugar.

Roll out the second half of dough into a rectangle to fit over top of apples. Seal edges, piecing dough if necessary. Beat egg white with a fork till slightly foamy; brush over top dough layer. Sprinkle with additional cinnamon/sugar to taste. Cut decorative slits in the top pastry to allow for the escape of steam.
Bake in a preheated 375 F oven 45-50 minutes till golden brown.

While pastry is baking, combine glaze ingredients; stir the milk into the powdered sugar a little at a time till glaze is pourable consistency, but with body.
Drizzle baked pastry with the glaze upon removal from the oven, while the pastry is still quite warm.
Additional suggestions: Two 21-oz. cans of cherry or blueberry pie filling can be substituted for the apples. If using cherry, dribble on a half-teaspoon of almond extract; for blueberry, a bit of lemon juice adds pep. I have sometimes used two different fruits to make a half-and-half filling to please different people's palates. The fruit should be only one layer deep; too much will overflow the pan and be difficult to cover with the pastry.