| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Danish |
|
1 |
Servings |
INGREDIENTS
| 3 |
c |
All-purpose Gold Medal flour |
| 1/2 |
ts |
Salt |
| 1 |
c |
Shortening |
| 1 |
|
Egg yolk |
| 1/2 |
c |
Milk |
| 6 |
c |
Sliced peeled apples |
| 1 1/2 |
c |
Sugar |
| 1/4 |
c |
Butter or margarine; melted |
| 2 |
tb |
All-purpose Gold Medal flour |
| 1 |
ts |
Cinnamon |
| 1 |
|
Egg white; lightly beaten |
| 1/2 |
c |
Powdered sugar |
| 2 |
ts |
Water; up to 3 |
INSTRUCTIONS
PASTRY
FILLING
GLAZE
In a mixing bowl, combine flour and salt; cut in shortening until mixture
resembles coarse crumbs. Combine egg yolk and milk; add to flour mixture.
Stir just until dough clings together. Divide dough in half. On a lightly
floured surface, foll half of dough into a 15" X 10" rectangle; transfer to
a greased 15 X 10" baking pan. Set aside. In another bowl, toss together
the filling ingredients; spoon over pastry in pan. Roll out remaining dough
to another 15" X 10" rectangle. Place over filling. Brush with egg white.
Bake at 375 degrees F for 40 minutes or until golden brown. Cool on wire
rack. Combine the powdered sugar and enough water to achieve a drizzling
consistency. Drizzle over warm pastry. Cut into squares. Serve warm or
cold. Delicious! Serves: 20-26 servings, depending on size of cut squares.
Posted to brand-name-recipes by Geo & Donna <gstratio@computerpro.com> on
Mar 29, 1998
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