Another keeper found in the baking recipes in the latest edition of The Baking Sheet Newsletter from King Arthur Flour. Similar to apple pie, but leaning a scrumptious bit towards a turnover, this treat is perfect to slip into a lucky child's lunch bag, or for your own breakfast treat! I added a few spices to the recipe but even if you only use cinnamon, this one's a crowd pleaser!
Because of the length of the recipe, I'm adding it to the extended post option. But don't let the length of the recipe and instructions scare you away. The recipe makes quite a lot of bars and they keep well... that's if they last that long!
Frosted Apple Squares
For the dough:
1/2 C. milk, scalded and cooled
2 large eggs
4 Cups unbleached all-purpose flour
1/2 tsp. salt
1 tsp. instant yeast
1 C (2 sticks) unsalted butter
Method: Beat the eggs into the cooled, scalded milk (scalding the milk eliminates a protein in milk that inhibits yeast growth). Set this mixture aside.
Combine the yeast, flour, and salt in a medium bowl, and cut in the butter like you would with biscuit or pie dough until it resembles coarse crumbs. Stir in the egg/milk mixture until a soft dough forms. Divide the dough in half and chill it for at least 30 minutes----at this point it can stay in the refrigerator until you are ready for the next step. Allow it to warm just a bit before proceeding.
On a piece of parchment paper (the easiest) or on a floured board, roll 1/2 of the dough out to a 12/17-inch rectangle to fit inside a half-sheet pan. The dough might be quite thin. Transfer the dough to a greased or parchment lined half-sheet pan. You can also opt to use your rolling pin to transfer the dough by rolling it onto the pin, centering it over the pan, and spreading it out. If you rip the dough, just press it back together. Make sure to smooth out the corners and cover the entire bottom of the pan.
For the Apple Filling:
3/4 C. granulated sugar
1/4 C. cornstarch
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. mace
1/2 tsp. cardamom
1 tsp cinnamon & 1/4 Cup sugar mixed for the topping
8 C. (4 lbs before peeling) apples, peeled, cored and very thinly sliced (I find that if you have one of those handy-dandy, old-fashioned apple peeler/corer contraptions they come in very handy here----especially if you have the kids involved!)
Method: Mix the sugar, cornstarch, salt, and spices together. Toss the apples with the mixture.
Roll out the remaining half of the dough and place it over the filling of apples. Pinch the edges together. Cut steam vents in the top.
Cover with a damp towel or greased plastic wrap in a warm place and let rise for about an hour. After the dough has been rising for 30 minutes, preheat the oven to 350 degrees.
When the dough is soft and a bit puffy, sprinkle with a mixture of cinnamon and sugar and then bake for 25 to 30 minutes, or until a lovely Golden brown.
Remove from the oven and place on a rack to cool for about 20 minutes.
For the Glaze:
1 Cup confectioner's sugar
2 T. milk or cream
1 tsp. vanilla extract
Method: Mix the sugar, milk, and vanilla until smooth and of a dripping consistency. Drizzle over the rectangular dough. Cool Completely. Cut the dessert into 3 1/2-inch square. Refrigerate any leftovers.
Enjoy the flavors of Fall!