Apple Pastry Squares
Submitted by jeanstar
Flaky pastry squares layered with spiced apple filling and crumbly streusel topping, drizzled with vanilla glaze. These hand-held treats bake up golden and taste like portable apple pie.
YIELD
4 servingsPREP
50 minCOOK
40 minREADY
90 minApple pastry squares are your answer when you want all the flavor of homemade apple pie without the fuss of crimping crusts.
A tender egg yolk pastry base gets piled high with cinnamon-nutmeg apples, then covered with a second pastry layer that seals in all those juices.
After baking until golden, drizzle the whole pan with a buttery vanilla glaze, then cut into squares for easy serving.
Kitchen Tips
- Roll the pastry between two sheets of waxed paper to prevent sticking and make transfer easier
- Brush the bottom crust with egg yolk before filling to create a moisture barrier that keeps it crisp
- Let the glaze cool completely before cutting so it sets into pretty drizzle lines instead of running everywhere
Ingredients
Directions
Combine sugar, cornstarch and butter in saucepan.
Mix until well blended, add apples.
Heat to boiling, stirring constantly.
Remove from heat, stir in spices and lemon juice, set aside.
For pastry, combine egg yolks, water and lemon juice.
Blend into flour.
Mixture will form a ball, divide in half.
On lightly floured board, roll dough between 2 pieces of waxed paper to fit bottom and halfway up sides of 9×13 inch pan.
Spread apple mixture over pastry. Roll remaining pastry to fit pan.
Place on top of filling. Fold bottom pastry over and press to seal.
Cut a few slits in top. Bake for 40 minutes at 400 degrees or until lightly browned.
Combine ingredients for glaze and drizzle over cooled pastry.
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