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    Apple Slices Recipe (Chicago Bakery Style Apple Sqares)

    Uploaded by

    Richard Lund
    This recipe provides instructions for making apple slices in the style of a Chicago bakery. The recipe calls for making a crust from flour, baking powder, salt and lard that is filled with store-bought apple dessert filling and topped with another crust layer. The filled pan is baked for 40 minutes then glazed with a mixture of powdered sugar, butter and milk. Once set, the pan is cut into squares to serve the sweet pastry filled with apple.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Apple Slices Recipe (Chicago Bakery Style Apple Sqares)

    Uploaded by

    Richard Lund
    210 views2 pages
    This recipe provides instructions for making apple slices in the style of a Chicago bakery. The recipe calls for making a crust from flour, baking powder, salt and lard that is filled with store-bought apple dessert filling and topped with another crust layer. The filled pan is baked for 40 minutes then glazed with a mixture of powdered sugar, butter and milk. Once set, the pan is cut into squares to serve the sweet pastry filled with apple.

    Original Title

    Apple Slices Recipe {Chicago Bakery Style Apple Sqares}

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    © © All Rights Reserved

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    This recipe provides instructions for making apple slices in the style of a Chicago bakery. The recipe calls for making a crust from flour, baking powder, salt and lard that is filled with store-bought apple dessert filling and topped with another crust layer. The filled pan is baked for 40 minutes then glazed with a mixture of powdered sugar, butter and milk. Once set, the pan is cut into squares to serve the sweet pastry filled with apple.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    210 views2 pages

    Apple Slices Recipe (Chicago Bakery Style Apple Sqares)

    Uploaded by

    Richard Lund
    This recipe provides instructions for making apple slices in the style of a Chicago bakery. The recipe calls for making a crust from flour, baking powder, salt and lard that is filled with store-bought apple dessert filling and topped with another crust layer. The filled pan is baked for 40 minutes then glazed with a mixture of powdered sugar, butter and milk. Once set, the pan is cut into squares to serve the sweet pastry filled with apple.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Apple Slices

    Chicago-style bakery apple slices. Apple filling between two crusts in a sheet pan, topped with vanilla glaze and cut
    into squares.

    Course Apples, Dessert, Pastry


    Cuisine American
    Keyword apple slices recipe, apple slice squares, apple slices with glaze, Chicago bakery style

    Prep Time 30 minutes


    Cook Time 40 minutes
    Total Time 1 hour 10 minutes

    Servings 24 squares
    Calories 177kcal
    Author Kelly ~ the hungry bluebird

    Ingredients
    2 cups all purpose flour
    ½ teaspoon baking powder
    ½ teaspoon salt (I use Diamond kosher salt, even for baking)
    ¾ cup lard (preferably non-hydrogenated, unprocessed)
    ½ cup water
    2 egg yolks
    1 teaspoon lemon juice
    32 ounces apple dessert filling/topping

    Glaze:
    1 cup powdered sugar
    2 tablespoons melted or softened butter
    ½ teaspoon vanilla
    2 tablespoons whole milk (more to thin, if necessary)

    Instructions
    1. Sift together flour, baking powder and salt in large bowl. Add lard and cut in with pastry cutter or fingertips until
    the mixture resembles coarse crumbs. In a measuring cup, mix water, egg yolks and lemon juice together and
    pour over flour mixture. Blend gently with a fork until combined; mixture will be very moist.
    2. Divide dough in half. Roll or pat one half of dough directly into 9" by 13" jelly roll pan, bringing dough slightly up
    the edges. I patted with my hands, you could also try a mini roller. Spread apple filling evenly over the dough.
    Roll remaining dough to fit the top, either on a well floured pastry board or the back of a sheet pan and then
    carefully flip it over the top. Press or pinch the edges together, don't worry if it doesn't seal completely, as long
    as top is completely covering apples. Patch where necessary. Cut several slits in top dough for steam vents.
    3. Bake in 400º oven for 40 minutes, until crust is nicely browned, rotating pan halfway. Remove to rack to cool.
    4. Make glaze. Combine sugar, softened butter, vanilla and milk until smooth, adding more milk if necessary for
    consistency. Spread glaze over top of crust with an offset spatula and let glaze set and harden. Cut into 2- or 3-
    inch squares and enjoy!

    Notes
    The recipe I adapted included the following directions to make the apple filling: Mix 1¼ cups sugar, 2
    tablespoons cornstarch, 1 teaspoon cinnamon and ¼ teaspoon salt in a saucepan; add 1¼ cups water. Cook,
    stirring frequently, for 5 minutes. Add 3 pounds peeled and pared cooking apples, cut into ¼"-thick slices;
    simmer for 10 minutes.
    The dough is very moist and a little hard to work with. You may wrap it in waxed paper and chill for 6 hours or
    overnight, then roll out for the pan.
    The recipe yields about 12 to 24 slices, depending on the size you cut them.

    Nutrition
    Calories: 177kcal

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