Apple Pastry Squares Recipe
- 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
- 1/2 cup confectioners' sugar
- 1 tablespoon milk
- 1 tablespoon butter, melted
- 1/2 teaspoon vanilla extract
- 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.
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.
Reviews for Apple Pastry Squares
"I love this recipe. My daughters office is always asking me to make it for a Birthday."
"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 !!!"
"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!"
"This recipe looks very similar to Apple Danish Squares at https://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."
"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."
"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."
"not easy or good"
"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."
"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!!"
"I have a lot of experience with making my own crust so I cant imagine anyone who isn't doing this correctly. The crust stuck to the wax paper, very hard to remove. Ever try to roll a crust in a rectangle? its tough. mine came out nice but the crust was very difficult"
"I didn't have enough apples to make the recipe, so I added raisens, and chopped up half an orange I had left in my fridge in my food processor, peel and all. Increased sugar slightly. Before baking, I beat the unused egg whites until very stiff, and coated the pastry top with this. It covered up any "messy" looking tears in my crust, and baked to a golden brown! Used OJ in my glaze, in place of vanilla/milk. Family loved it!"
"Took this to work and everyone raved about it. It's a keeper."
"Absolutely the worst crust to deal with. Does not hold together and does not handle well. On the plus side, the filling is good with a little more spice."
"This recipe was very good,, however, I would not "cook" the apples next time. My husband asked me why I had used applesauce in the recipe. I use a 9 x9" pan and the pastry was just the right size. I would just mix the apples lightly with the boiled filling ingredients and pour into the pan to keep the apples slightly firm."
"Although the taste was good, I have plenty of other recipes that are less hassle that I will stick with instead of this one."
"This was very good the crust was real flakey. I would add a little more sugar as my husband has a sweet tooth."
"I went completely off track--made it without the spices and used strawberries, also increased the pastry amount as suggested by others. Yummy!"
"Not enough pastry for the size of the pan. Maybe double the recipe next time and use a sheet cake pan. Family enjoyed it very much."
"I loved this recipe...the filling is wonderful, crust is a bit challenging but I liked the waxed paper tip...I just made the crusts fit as best as I could, didn't even fold over the bottom crust over the top...made wonderful bars...just the right size and carbohydrate treat for a diabetic!"
"I make this using a 10X15 cookie sheet and 4 purchased pie crusts - 2 on top and 2 on the bottom fitting them in the pan. Also sprinkled cinnamon sugar on the top - delicious - also made 1 1/2 recipes of filling to make one this large. Worked extremely well and I will continue to do it this way. Thanks for a great recipe."
"I followed the recipe and had no issues. I made this for my company and got rave reviews."
"I found that there was not enough pastry for the size of the pan, I like more crust similar to a bottom pie crust. The filling was good & I too cut it into squares, the coconut gave it a nice touch, will make again with a few changes. Pat"
"Had trouble with the crust. I used more flour than called for to prevent sticking and still the crust stuck to the wax paper. That was the worst part of the whole recipe. But I'm glad I made the crust homemade. I do think the crust is a little on the shy side....there needs to be a bit more on the bottom crust than on the top. Had trouble folding it over and making it look nice. I used a variety of tart and sweet apples and a friend recommened adding raisins to the fruit mixture to change it up sometimes.My drizzle fizzled! It was too thin and you couldn't even see it or taste it on the top of the crust. I wanted the nice look from the picture with the white drizzle, that's not what I got.Overall the flavor was wonderful. I think I just need to practice with my homemade crust (wondering if I could use phyllo dough instead at least for the top crust) My first taste I thought it wasn't sweet enough..but everyone else said it was just right. I'll be making this for an event in a few weeks and it cuts into nice squares to be plated ahead of time and I'll be proud to have provided something completely homemade."
"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."
"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."
"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"
"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"
"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!"
"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?"
"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!!!"
"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?"
"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."
"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."
"A reviwer asked about using canned apple filling. Personally, I think they have an "off-taste", plus think of all the preservatives and thickeners used in them! You would get more of an "ooze" effect from canned apples, where fresh apples give off their own natural juices. Take a few extra minutes and use some really great sweet/tart apples like Fuji, Gala, or Honeycrisp (normally seen in the fall, but sometimes are available in the winter). You'll get a better result."
"Just read this very tasty review and it's something I'm definitely going to make! I would suggest, instead of rolling the dough between two pieces of wax paper, to use parchment paper instead. Cut one sheet a little larger that will allow for an overlap on the sides of the 13x9 pan (stay with me here; I will explain the method to my madness!), which will serve as your bottom layer. Cut a second sheet of parchment that's slightly smaller. Place the dough between the two sheets of parchment, then remove the top layer of parchment paper. Slide the bottom layer neatly into the pan, tucking and fitting the dough as necessary. The dessert bakes on the parchment, and less mess to deal with after it's done baking, because you lift it out to cut on a hard surface. Voila!"
"Got a thumbs up from every member of our large family. The crust is a bit tricky to work with, but once you get the hang of it there is no problem"
"I have made them three times so far. I double the pastry. I found that the pastry was not enough . This recipe feezes extreamly well!!!"
"My hubby didn't care for the nutmeg, neither did I. I will make it again without the nutmeg and add a little more brown sugar. I liked the crust but it was difficult to get into the pan. Next time I will make it on a flat pizza pan - it might be interesting to cut some into squares and some into trianges."
"Wonderful dessert!!!!!I would add more cinnamon next time, as my family likes the spice..... Other than that NO changes needed!"
"The crust is flakey and tender. The filling is perfect, and does not make the crust soggy. It freezes well. I cut the whole thing into four, wrapped the rectangles well, and froze flat in the freezer. They were amazing frsh as well as after having been frozen. They look gorgeous on a platter!"
"these were really good!! there is a little restaurant down town that makes something very similar. these were really close to that!! :)"
"This was very easy to make, had a little time getting the pastry to fit but I made it alright, it was gone in one night, definately a keeper"
"Re: Extra ApplesWe go apple picking every fall and also get them whenever they are on sale. My daughter makes sugar free applesauce and low sugar apple butter. My grandkids can't get enough of it. Also in the fall there is a pumpkin farm that has a weekend where you can get a carfull for next to nothing. After displaying them for Halloween she makes pumpkin butter (also low sugar). My grandson loves to have it on hes pancakes and waffles! We can all of the above so it keeps a long time and doesn't take up freezer space.quiltsme"
"Very delicious!! The crust was as wonderful as my other homemade pie crust recipe. We also served it warmed with vanilla ice cream."
"We made this and loved it. It wasn't too sweet but was just right."
"The taste was great, but I left out the salt in the recipe, can't have it. It doesn't change the taste in most foods and we lower the cholesteral too. Rjw"
"This is a great recipe! It took longer than I thought it would, but is really worth the time spent....got rave reviews!"
"I made this with my grandsons (8 & 3) we all loved it! Took a bit of time but well worth the efforts put in by all."
"I made the filling to the recipe but used crescent roll dough for the bottom and top crusts.Probably didn't make it any "healthier" but certainly a "quicker dessert"."
"I'm 55 years old and my mother has made apple pie in a jelly roll pan since I was a kid. I always knew she was years ahead of her time !!!!"
"These were so easy to make, tho I first put them on a 11X15 sheet, and discovered that I did not have enough pastry, so I made another batch of the dough and put it on top!! A great hit at the picnic, and obviously easily doubled by just doubling the size of the pan and the pastry!!"
"These were very yummy! I did make a mistake and use a bigger bar pan than it called for. It made it very hard to get the pastry to stretch. Next time I'll know better and I'm sure it will make it easier to prepare."
"I used a double pie crust mix and then followed the remainder of the recipe and it was delicious. Two people here at this house and it did not take long for them to disapear. FancyBetty"
"This tasted good. I would double the cinnamon and maybe the nutmeg too if I made it again. It was sweet enough just didn't have enough "apple pie spice/flavor." I have never been very good at rolling dough and had a hard time getting a nice rectangle rolled out. I did have higher expectations though."
"I have been making this farm fresh pan pie for years.I don't cook the apples first.Here is my version.5-6 tart apples pared, cored and sliced1 Tlb. lemon juice3/4 c.granulated sugar3/4 c. brown sugar,packed1 tesp. cinnamon1/4 tesp. salt1/2 tesp.nutmegEgg yolk pastry:5 c. flour1 Tlb. sugar1/2 tesp. saltCOLD water1/2 tesp. baking powder11/2 c. solid shortening2 egg yolksPastry crust-Combine dry ingredient cut in shortening (I now use Crisco butter flavored). Place egg yolks in measuring cup and stir with fork until blended. Stir in enough ice cold water to make just a cup. Sprinkle over dry ingredients toss with fork to make soft dough. Roll out as usual. to fit a 15"x 10" jelly roll pan.pie:Roll out 1/2 the dough and line pan. Sprinkle lemon juice on apples. Arrange 1/2 apples in bottom of pastry. Combine remaining ingredients except apples. Sprinkle 1/2 the mixture over the apples in crust. Place remaining apples on top.Sprinkle with remaining sugar spice mixture. Top with remaining crust, rolled out; seal and crimp edges. Brush with milk, sprinkle with a little sugar and cut vents or prick with fork bake at 400^ for 50 min. When cool, drizzle with mixture of 1c powdered sugar and 2Tlbs. milk. Cut into squares to serve . Makes 24 servings. Pat Duran LV,NV[email protected]"
"VERY VERY GOOD!! Iwill definitely maake it again."
"My Apple Squares recipe from 1980 fits into a 10x16" pan, uses fresh apples uncooked, and you glaze over the whole top while still warm. It's delicious!!"
"i do believe that diabetics can use Stevia as it is a natural product and is very sweet"
"I agree with Faye Hetrick's comments about the sugar grams. However, I cannot use Splenda or any artificial sweeteners - any ideas. I am also a newly diagnosed diabetic.Carol F.[email protected]"
"I wonder if you could use Splenda or the Splenda blend to cut down on the sugar. My husband is pre-diabetic and his Dr. has advised him to watch sugar. I substitute Splenda (or Walmart's Altern which is less expensive) in a lot of recipes with good results."
"I appreciate your giving nutrition facts, but would like for you to put amt. of sugar grams. My husband is a diabetic and this would help,shenley"
"Do you need to increase the recipe for a 15x10'' pan?"
"Re. Apple Pastry SquaresI too have made this in a 15x10 pan. I like to use Lemon Juice in the glaze.ccarolyn65"
"I had a bumper crop of apples this year too, and I make a similar version of this recipe - but it's it's in a 15x10" pan. I made this recipe twice this year - it's hard to eat just one, they are sooooo good!"
"well considering what could be in the recipe, it's not bad. i come from the south where recipes call for all that ooey gooey stuff that causes you to hear your arteries cloggin and your hips bulging. They give us "lite ideas" there is nothing that says you can't tweak it!!!recipe looks wonderful to me and my big ol apple tree!"
"How can this be light with 2/3 cup shortening?"