Tag Archives: pastry

Laminated dough | Flourish – King Arthur Flour’s blog

Laminated dough | Flourish – King Arthur Flour’s blog.


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Filed under Bread, King Authur Flour

Frosted Apple Squares

Rec Image

Source: Cooking.com – Contributed By: Joanna
Active Time:  1 Hour
Total Time:  1 Hour 30 Minutes
Click here to find out more!
My mother has been making these apple squares since she was a teenager. She’s perfected them. She’s famous for them. They are requested by people she doesn’t even know. She finally taught me how, so now I can bake them anytime I want. Even for breakfast!

2 1/2 c. unbleached all purpose flour
1 Tbls. sugar
1 tsp. salt
1 c. shortening
1 egg, plus enough milk to make 2/3 c. (Confused? Crack an egg into a measuring cup. Top it off with milk until you have 2/3 c. of liquid)
2/3 c. crushed cornflakes
5 c. apples, peeled, cored, and sliced thinly
1 c. granulated sugar
1 1/2 tsp. ground cinnamon
1 egg white, beaten
3/4 c. powdered sugar
1/2 tsp. lemon extract
2 Tbls. water

Preheat the oven to 350 degrees. Toss apples, 1 cup of sugar, and cinnamon in a large bowl and set aside.
Sift flour, 1 Tbls. sugar, and salt into another large bowl. Using a fork, your fingers, or a pastry mixer, cut in the shortening. Add egg and milk a bit at a time, while you continue to mix. You’ll end up with a sticky ball of dough. Turn dough out onto a generously floured board. Form into a ball, dusting generously with flour as you work. Cut off 1/3 of dough and set aside.
Roll remaining dough into a 1/4 inch thick rectangle, flouring as you go. (You may want to do this directly on a piece of parchment or a nonstick baking mat as it will make transferring the dough to a baking sheet a million times easier!) Lay the dough on a rimmed baking sheet, making sure to seal any cracks, and sprinkle with cornflakes, leaving a 1 inch border. Top with apples. Roll out remaining dough to a 1/4 inch thick rectangle, again with lots of flour. Place over the top of the apples (If you have trouble with this step, try rolling the dough onto your rolling pin to transfer it). Fold bottom dough edges up over the top and pinch well to seal. (Triple check your seals!) Brush with egg white and slice vents at two inch intervals into the top of the pastry with a knife.
Bake for 30 minutes or until golden brown. Cool completely. In a small bowl, whisk powdered sugar, lemon extract, and 1 Tbls. of water. If the icing is too thick to drizzle, add more water a drop at a time. You want a thick, opaque glaze. Drizzle over pastry and cut into squares.

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Filed under Apple, Breakfast, Dessert, Pastry, Pie