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Apple Pastries

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  All purpose flour 4 Cup (64 tbs)
  Salt 3⁄4 Teaspoon
  Shortening 1 Cup (16 tbs)
  Egg yolks 4
  Sour cream 1⁄2 Cup (8 tbs)
  Dry bread crumbs 1⁄2 Cup (8 tbs)
  Sugar 1 Cup (16 tbs)
  Cornstarch 2 Tablespoon
  Cinnamon 1⁄2 Teaspoon
  Coarsely grated apples 6 Cup (96 tbs)
  Egg white 1
  Sugar 2 Tablespoon

Sift flour, 1/4 cup sugar and salt together into a bowl.
Add shortening and cut in finely.
Beat egg yolks and sour cream together lightly with a fork and add to dry ingredients.
Blend well (dough will be stiff).
Wrap in waxed paper and chill 30 minutes.
Heat oven to 450 degrees.
Lightly grease a 15 X 10 x 1-inch jelly roll pan.
Roll half of pastry into an oblong 15 X 10and fit into jelly roll pan, pressing it well into the corners.
Sprinkle evenly with bread crumbs.
Combine 1 cup sugar, cornstarch and cinnamon and add to apples, tossing lightly.
Spread over bread crumbs evenly.
Roll remaining pastry into a 15 X 10-inch oblong and lay over apples.
Beat egg white lightly with a fork and brush over top of pastry.
Sprinkle with 2 tbsp. sugar.
Bake at 450 degrees 15 minutes.
Reduce oven temperature to 350 degrees and continue baking about 20 minutes or until well browned.
Cut in squares to serve.
Serve warm or cold.

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