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Apple Pastry Squares Recipe
Apple Pastry Squares Recipe photo by Taste of Home

Apple Pastry Squares Recipe

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"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."
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES:24 servings
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES: 24 servings


  • 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
  • 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

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.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Apple Pastry Squares in Reminisce January/February 1992, p33

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Reviewed Jul. 20, 2015

"I love this recipe. My daughters office is always asking me to make it for a Birthday."

Reviewed Oct. 13, 2014

"I followed a suggestion and rolled the dough out between 2 sheets of parchment paper. I left the dough on the bottom piece and put this into the pan with the dough. The dough came off the paper with no problem ( did stick a little bit at the edges ). We liked these squares very much but ,next time i will add more spice to the apples. They were very easy to cut and held together. We will be making these again. Thanks !!!"

Reviewed Aug. 2, 2014

"Way too little pastry dough to get into a 9 x 13 pan. I rolled mine paper thin and barely got it into an 8 x 12 and then it was so thin, I couldn't get it off the wax paper without it tearing. What a mess! I don't even know how it tastes yet as I am so frustrated with the crust, I sat down while it's baking to find out if anyone else had the same problem and they did!"

Reviewed Mar. 25, 2014

"This recipe looks very similar to Apple Danish Squares at which is made in an even larger jellyroll pan. Let me tell you - it turns out great! I had NO problem rolling the pastry to the larger size or getting it into the larger pan. Of course, I used parchment paper. I marked the size of my pan on the paper, then rolled the dough to stay within the lines. It was easy to roll up the parchment with the dough in it and transfer it to the baking sheet. The squares came out of the pan easily too. I have made this 3 times now and have received many compliments."

Reviewed Mar. 21, 2014

"This came out delicious. Due to time constraints though, I used 2 tubes of crescent rolls for the pastry and cut the baking time to 20 minutes. Next time will make pastry from scratch."

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