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Apple Slices

Apple slices bar cookies with flaky layered pastry and spiced apple filling, baked until golden and finished with a powdered sugar glaze drizzle. Thinly sliced apples cook into a tender layer while crushed cornflakes help prevent a soggy bottom.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For pastry
  • 2.5 cup all-purpose flour
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 cup unsalted butter, cold and cubed
  • 1 egg yolk
  • 0.67 cup milk
For apple filling
  • 5 apples, peeled and thinly sliced
  • 0.67 cup granulated sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch
  • 1 cup crushed cornflakes Prevents soggy bottom.
For glaze
  • 1.5 cup powdered sugar
  • 3 tbsp milk

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the pan
  1. Preheat the oven to 375°F and grease a 15x10 rimmed baking sheet so the bars release cleanly after baking.
Make the pastry dough
  1. Mix the all-purpose flour, salt, and sugar, then cut in the cold butter until the mixture looks crumbly.
  2. Add the egg yolk plus enough milk to make 2/3 cup, then mix until the dough just comes together without overworking it.
Assemble the apple slices
  1. Divide the dough in half and press one half into the bottom of the prepared baking sheet to form an even crust layer.
  2. Spread the crushed cornflakes over the dough in a thin, consistent layer to help prevent a soggy bottom.
  3. Toss the apple slices with granulated sugar, cinnamon, nutmeg, and cornstarch, then spread the apples over the cornflakes.
  4. Roll the remaining dough and lay it over the apples, then press the edges to seal so filling stays contained.
Bake, cool, and finish
  1. Bake for 30-35 minutes at 375°F until the top is golden and the pastry looks set.
  2. Cool completely before cutting so the layers hold their shape.
  3. Drizzle the powdered sugar glaze over the cooled bars, then cut into rectangles.

Notes

Pro tip: cool the bars completely before slicing to keep the apple layer from running. Store in an airtight container in the refrigerator for up to 4 days; freeze cut pieces for up to 2 months and thaw overnight in the fridge. For a lighter option, use unsalted plant butter in the pastry and milk of your choice in the dough and glaze.