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Apple Slices

Apple slices are baked bar-cookie dessert squares with a flaky pastry crust and a spiced apple filling thickened with cornstarch. Precut rectangles are finished with a quick powdered sugar milk glaze drizzle for a crisp, layered bite.
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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
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 form the crust
  1. Preheat the oven to 375F and grease a 15x10 rimmed baking sheet for easy release.
  2. Mix the all-purpose flour, salt, and sugar, then cut in the cold cubed butter until the mixture looks crumbly.
  3. Stir in the egg yolk and enough milk to make 2/3 cup until the dough just comes together without overmixing.
  4. Divide the dough in half and press one half into the bottom of the prepared baking sheet.
  5. Spread the crushed cornflakes evenly over the dough to help prevent a soggy bottom.
Fill and top
  1. Toss the thinly sliced apples with granulated sugar, cinnamon, nutmeg, and cornstarch, then spread the mixture over the cornflakes.
  2. Roll the remaining dough and lay it over the apples, then press the edges to seal so juices stay contained.
Bake, cool, and glaze
  1. Bake at 375F for 30-35 minutes until the top turns golden.
  2. Cool the baked bars completely before glazing to keep the pastry layers crisp.
  3. Whisk powdered sugar with milk, then drizzle the glaze over the cooled bars in stripes.
  4. Cut into neat rectangles for serving.

Notes

Pro tip: Slice apples thinly and evenly so the cornstarch thickens quickly and the filling bakes to a soft, sliceable consistency. Store airtight in the refrigerator up to 4 days; freeze unglazed bars up to 2 months and thaw overnight in the fridge, then glaze before serving. Dietary swap: replace 1-to-1 gluten-free all-purpose flour for a gluten-free version (check cornstarch and butter remain compatible with your chosen GF blend).