[X]

Home > Recipes > Apple Pastry Squares

Apple Pastry Squares Recipe

Apple Pastry Squares Recipe photo by Taste of Home

Read reviews (26)

Rate recipe

"We have four very productive apple trees in our backyard, so I make a lot of recipes that call for apples. Even then, we'll often end up giving bushels of them away. This apple dessert is one of my family's favorites. If you're serving a larger group, I've found that it goes a little further when cut into squares rather than slices like a traditional apple pie."

This recipe is:

Diabetic Friendly

[X]

Rate Apple Pastry Squares Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Apple Pastry Squares Recipe

Prep: 30 min. Bake: 40 min.

Yield: 24 Servings

30 40 70

Ingredients

FILLING:
1/4 cup packed brown sugar
2 tablespoons cornstarch
1 cup water
5 cups thinly sliced peeled apples
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
PASTRY:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup cold shortening
2 egg yolks, beaten
1/4 cup cold water
1 tablespoon lemon juice
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon milk
1 tablespoon butter, melted
1/2 teaspoon vanilla extract

Directions

For filling, combine sugar, cornstarch and water in a saucepan. Mix until well blended. Add apples; heat to boiling, stirring constantly. Reduce heat and simmer 5 minutes, stirring occasionally. Remove from the heat. Stir in spices and lemon juices; set aside.
For pastry, combine flour and salt. Cut in shortening until mixture is crumbly. Combine egg yolks, water and lemon juice; blend into flour. Mixture will form a ball. Divided in half.
On a lightly floured surface, roll the dough between two pieces of waxed paper to fit the bottom and halfway up the sides of a 13-in. x 9-in. baking pan. Spread filling over pastry. Roll remaining pastry to fit pan exactly; place on top of filling. Fold bottom pastry over top and press to seal. Cut a few small slits in top crust.
Bake at 400° for about 40 minutes or until lightly browned. For glaze, combine all ingredients and drizzle over the warm pastry. Yield: 24 servings.

Nutritional Facts 1 piece equals 131 calories, 6 g fat (2 g saturated fat), 19 mg cholesterol, 56 mg sodium, 17 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Apple Pastry Squares in Reminisce January/February 1992, p33

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Apple Pastry Squares

Apple Pastry Squares

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(11-20) of 26 reviews

Sort Reviews:

Reviewed on Mar. 01, 2012 by rjpere

This is delicious! The pie crust is so tender and flaky. Worth the extra effort as it is definitely better than store bought crust. I did sprinkle the crust itself with a bit of flour to make it easier to roll out between the sheets of waxed paper. Scrumptious with a dollop of ice cream, too. I used braeburn apples so the tartness was just right.

Reviewed on Feb. 28, 2012 by CakeOne

This recipe is one that has been in my family for over 65 years and has the most awsome flavor, I sat and watched my mother make this many,many times and could hardly wait for it to get done. And she allways made it with fresh apples never with a canned product.

Reviewed on Feb. 26, 2012 by HarleyDana

THIS RECIPE LOOKED SO GOOD TILL I PROCEDED TO MAKE THE DOUGH...I MADE IT AND DIVIDED IN HALF AND JUST SEEMED THAT THERE WAS NOT ENOUGH DOUGH TO COVER A 13 X 9 IN PAN SO I PROCEDED TO TAKE SOME OF THE DOUGH FOR THE TOP AND USE SOME FOR THE BOTTOM...THE DOUGH GOT VERY DRY AND WAS FALLING APART THAT I GOT VERY FUSTRATED AND THRU THE DOUGH AWAY AND DECIEDED TO MAKE A APPLE PIE CHRISP...WILL I TRY IT AGAIN...PROBABLY NOT

Reviewed on Feb. 24, 2012 by angelclaire

Thanks Mom Kat I just thought sometimes it can be just as good if we take an easier route. I also like your idea about the frosting/glaze will be giving that a try next time I have a dessert that requires a glaze! Thanks again for you help and opinion. Angie

Reviewed on Feb. 24, 2012 by Mom Kat

I make this recipe too but cheat by using pre-made pastry shells and for the frosting, I melt french vanilla frosting until just melted. This forms a nice shiny glaze is is so much easier than making the drizzle!

Reviewed on Feb. 24, 2012 by angelclaire

This sounds wonderful and one I will be trying. First I have to say sometimes my time is limited but I still want to make a dessert. For this recipe why with quality of pie crusts out there can't I use that instead of making the one here? I am not saying this to say you shouldn't make your own just this would make it a quicker recipe with out losing quality. Am I wrong?

Reviewed on Feb. 23, 2012 by sherry_vinigrette

EXCELLENT! I love the filling and pastry. I made it a second time and this time I used 2 Pillsbury Crescent Dough tubes and pinched the triangles together... really, really good!!!

Reviewed on Feb. 23, 2012 by AliAle

This sounds very good. Is there a preference in what variety of apples to use? Should it be a tart apple or a sweet one?

Reviewed on Feb. 23, 2012 by bernice esau

I have a similar recipe from my Mother and love it. I have used other fruit also - cherries, peaches, etc.Use a cookie sheet pan.

Reviewed on Feb. 23, 2012 by BonnieGene

I can't wait to try this one. In response to eyball4 regarding can you use canned applies, wouldn't this add too much sugar and take it off the "healthy/diabetic friendly recipe? Just a thought.

View all >