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Apple Slices

Apple slices made in a cookie-bar style with flaky pastry layers and a spiced apple filling, topped with a simple powdered sugar milk glaze drizzle. Baked at 375°F until golden, then cooled before cutting into neat rectangles.
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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 enough milk to make 2/3 cup total with the egg yolk
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
 

Prep and pastry
  1. Preheat the oven to 375°F and grease a 15x10 rimmed baking sheet so the bars release easily after baking.
  2. Mix all-purpose flour, salt, and sugar, then cut in the cold cubed unsalted butter until the mixture turns crumbly.
  3. Add the egg yolk and enough milk to make 2/3 cup, then mix until the dough just comes together.
  4. Divide the dough in half and press one half into the bottom of the prepared baking sheet in an even layer.
  5. Spread crushed cornflakes over the bottom dough layer to help prevent a soggy bottom.
Fill and bake
  1. Toss the thinly sliced apples with granulated sugar, cinnamon, nutmeg, and cornstarch until evenly coated.
  2. Spread the spiced apple mixture over the cornflakes in a single even layer.
  3. Roll the remaining dough and lay it over the apples, then press the edges to seal.
  4. Bake at 375°F for 30-35 minutes until the top is golden.
  5. Cool completely before glazing so the filling sets and the bars cut cleanly.
Glaze and cut
  1. Whisk powdered sugar with 3 tablespoons milk until smooth, then drizzle the glaze over the cooled bars in stripes.
  2. Cut into neat rectangles after glazing for tidy, bar-cookie portions.

Notes

Pro tip: press the dough firmly into the pan and seal the top crust edges to prevent apple juices from escaping. Store covered in the refrigerator up to 4 days; rewarm briefly if you like. Freezing is yes—freeze individual rectangles in a sealed container up to 2 months and thaw in the fridge overnight. For a lighter option, replace half the butter with an equal amount of cold plant-based butter for a similar flaky texture.