Danish Pastry Apple Bars II Recipe - Allrecipes.com
Danish Pastry Apple Bars II Recipe

Danish Pastry Apple Bars II

Recipe by  

"Better than apple pie, and can be served warm. These go very quickly when served with other bar cookies."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
  • PREP

    30 mins
  • COOK

    50 mins

    1 hr 20 mins


  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. In a large bowl, combine flour and salt. Cut in the butter until the mixture resembles coarse crumbs. In a cup, beat egg yolk, stir the cold water into the yolk. Gradually stir the egg mixture into the flour mixture until dough can be packed into a ball. On a clean dry surface, roll out 1/2 of the dough large enough to cover the bottom and sides of a 9x13 inch pan. Lay the dough in the pan.
  3. Place the cornflakes over the dough in the pan. Arrange apple slices over the top of the corn flake layer. Sprinkle the sugar and cinnamon over the apples. Roll out the second half of the dough to cover the entire pan. Lay over the filling and pinch the edges of the two crusts together. Beat the egg white until foamy, and brush onto the top crust.
  4. Bake for 45 to 50 minutes in the preheated oven, until golden brown. Drizzle with glaze while still warm.
  5. To make the glaze: In a small bowl, beat the confectioners' sugar with the milk and almond extract until smooth.
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Reviews More Reviews

Most Helpful Positive Review
Nov 10, 2007

This recipe produced the best apple bars I have ever eaten. I made only one small change in the recipe. I substituted quick oatmeal for the cornflakes and found the texture and taste to be excellent.

Most Helpful Critical Review
Dec 22, 2011

I thought this was good, but nothing like the other reviews made it out to be.


58 Ratings

Nov 25, 2003

always a favorite for my family! My mom uses a different recipe and I combine the 2. I find the water and egg yolk to be too much liquid. I use 1 yolk plus enough MILK to MAKE 2/3cup. Mom uses shortening instead of butter but I can't tell the difference. You can also use vanilla instead of almond flavor for the glaze. I also make this on a cookie sheet instead of in a pan. You can make it bigger that way :-D

Sep 24, 2006

They taste delicious, but a few things to remember: 1. On the bottom layer, make sure you leave a little upward edge with the dough, as you have to connect it with the top layer later. 2. WAY too much liquid for the crust, which completely threw off my recipe. I didn't realize it until too late (alas- should have read the previous reviewer). And I only used about 1/2 of the egg water mixture. I would also 1.5 times the crust ingredients, as I ran out of crust on top. So my presentation was awful due to the crust situation, but if you take 1 & 2 into consideration early on, I bet it would be awesome. It's basically apple pie bars. Sadly, I couldn't taste or sense the corn flakes.

Dec 30, 2010

This is a great recipe. I did as others suggested and used milk instead of water and measured the yolk and milk to equal 2/3 cup. But it's very important to chill the dough for about 30 minutes before trying to roll it out. Chilling pastry dough makes all the difference when trying to work with it. I chilled it and had no problems rolling it out on a lightly floured surface. I would also recommend using just a bit more than half for the bottom crust, since it needs to cover the side of the pan.

Oct 13, 2008

I wouldn't consider these bars, more like apple pie in a 9x13. It was very good, but I did substitute oatmeal for the cornflakes. I took this to a young adults Sunday School class and they all loved it. I might try to make more of an icing for it next time, the glaze didn't do much for me. My suggestion is to roll out the dough on a silicone pastry mat and then flip it into the pan. That's the only thing that worked for me. I only used about 1/2 of the sugar but it was still great tasting. Will make again! Thanks for this recipe!

Sep 27, 2003

These bars are wonderful! The cornflakes make a nice crunch with every bite. I have looked for a recipe like this one for some time. Glad I found this!

Jul 13, 2009

I used margarine in the crust instead of butter and think the texture of butter would be better/flakier. I also found the crust to be bland and could have used a little sugar in it. Otherwise, good bars. The liquid mixture was too wet and I had to add more flour before rolling (1 yolk + enough water to = 2/3 cup was too much), so an easy fix. You won't taste the cornflakes or get a crunch from them with each bite. They soak up the liquid from the sugar and apples. I thought 10 apples would be too much after cutting them, but they cook down a lot and ended up being perfect. I liked the 'apple pie in bar format' and will try this again. Using margarine does make it a very inexpensive dessert.


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  • Calories
  • 125 kcal
  • 6%
  • Carbohydrates
  • 18.6 g
  • 6%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 5.4 g
  • 8%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 107 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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