Recipe(tried): Danish Pastry Apple Bars (with Cherry or Blueberry variations)

Your requested recipe sounds very much like this one, which I've made many times for appreciative family and friends.

As written, apples are used as filling, but almost any fruit that isn't too juicy can be substituted. My husband prefers cherry pie filling; I like the fresh apple slices, so I've made a half-and-half pastry many times. A pineapple filling could be made by cooking canned crushed pineapple with sugar and cornstarch to thicken.

When using a canned or cooked thickened fruit filling, the crushed cornflakes may not be necessary, since their primary purpose is to absorb some of the juice from the fresh apple slices. (Of course, if using a sweetened canned filling, omit the sugar that would be used to sweeten fresh apples.)

The fruit filling should only be one apple slice or one cherry deep. Too much fruit will overflow the pan and make a mess of the oven. Besides, the delicious, tender pastry is the star of this show.

DANISH PASTRY APPLE BARS

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

Preheat oven to 375 degrees F.

TO PREPARE THE PASTRY:
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 into a rectangle about 10.5x15.5-inches. Transfer to an ungreased jelly roll pan.

TO FILL AND BAKE:
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 45-50 minutes till golden brown.

TO PREPARE THE GLAZE:
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.

*FOR CHERRY OR BLUEBERRY DANISH BARS:
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 onto the filling; for blueberry, a bit of lemon juice adds pep.