Danish Pastry Apple Bars II

Danish Pastry Apple Bars II

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"Better than apple pie, and can be served warm. These go very quickly when served with other bar cookies."
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1 h 20 m servings 125 cals
Serving size has been adjusted!

Original recipe yields 36 servings



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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.


  1. 58 Ratings

Most helpful positive review

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 exc...

Most helpful critical review

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

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 exc...

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 s...

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 ...

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 minute...

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...

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!

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,...

This is incredible. I used milk instead of water and skipped the corn flakes. I might use them next time to see if it makes a difference. I think they are there to absorb some of the liquid from...

This recipe has been a family favorite for many years. I use less sugar, about a half cup, and less milk (enough to make 2/3 cup with egg yolk). This recipe can't be beat. Thanks for posting!

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