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

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Publisher Photo
"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

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

Nutritional Facts

1 piece: 131 calories, 6g fat (2g saturated fat), 19mg cholesterol, 56mg sodium, 17g carbohydrate (8g sugars, 1g fiber), 1g protein Diabetic Exchanges: 1 starch, 1 fat.

Directions

  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


Reviews for Apple Pastry Squares

AVERAGE RATING
(65)
RATING DISTRIBUTION
5 Star
 (31)
4 Star
 (22)
3 Star
 (3)
2 Star
 (4)
1 Star
 (5)
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MY REVIEW
nanzipoo User ID: 2883174 229871
Reviewed Jul. 20, 2015

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

MY REVIEW
pcinant User ID: 3231537 37722
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 !!!"

MY REVIEW
nancyinwi User ID: 6426853 40329
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!"

MY REVIEW
MurphyNJ User ID: 7103738 37719
Reviewed Mar. 25, 2014

"This recipe looks very similar to Apple Danish Squares at http://www.tasteofhome.com/recipes/apple-danish 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."

MY REVIEW
lwittmann45 User ID: 6977458 44444
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."

MY REVIEW
dcrafter23 User ID: 6924889 44442
Reviewed Mar. 14, 2014

"It was a hit with the people I made it for. Even my husband enjoyed them. I agree with previous post that it was difficult to roll the crust in a rectangle."

MY REVIEW
CherylR1944 User ID: 7502012 41944
Reviewed Mar. 14, 2014

"not easy or good"

MY REVIEW
stepheniewooten User ID: 6423553 40328
Reviewed Mar. 13, 2014

"They have a great flavor. I didn't cook my apples completely,as I like my apple pie to have texture. The dough is flakey, but I could not figure out what I was supposed to bake it in/on. I did not have enough dough for a 13x9 baking sheet. I put mine in a baking pan and the top was still skimpy. I also used butter flavored shortening."

MY REVIEW
msdoodles User ID: 1286681 42737
Reviewed Mar. 13, 2014

"These were delicious!! Better than a slice of pie, and easier to travel with. I brought them to a dinner, and they were the first things gone from the dessert table.. Love them.."

MY REVIEW
tddy35bear User ID: 1192324 13917
Reviewed Mar. 13, 2014

"I don't have a review, but I do have a question. My grandmother used to make this, but it had a crispy bubbly top to it. How do I recreate this type of topping? Any help will be appreciated!!"

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