Frosted Apple Squares

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Recipe photo

Frosted Apple Squares

star rating (7) rate this recipe »
Published prior to 2008

Here’s something new and tasty to do with all those apples you picked at the orchard. This treat tastes remarkably like an apple Danish; but unlike a Danish, it’s easy to make.

1/2 cup (4 ounces) lukewarm milk
2 large eggs
2 teaspoons instant yeast
4 cups (17 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
1 cup (2 sticks, 8 ounces) unsalted butter

3/4 cup (5 1/4 ounces) granulated sugar
1/4 cup (1 ounce) cornstarch
1/4 teaspoon salt
2 teaspoons cinnamon
8 cups (about 3 pounds before peeling) apples, peeled, cored, and very thinly sliced

1 cup (4 ounces) confectioners’ sugar
2 tablespoons (1 ounce) milk or cream
1 teaspoon vanilla extract

For the dough: Beat the eggs and milk together, and set aside. Combine the yeast, flour, and salt in a medium bowl, and cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Add the egg/milk mixture, stirring until a soft dough forms. Divide the dough in half and chill for about 30 minutes.

Lightly grease a half-sheet pan (13" x 18"). On a piece of parchment paper, or on a lightly floured surface, roll half the dough into a 12" x 17" rectangle; the dough will be quite thin. Transfer the dough to the prepared pan. If you used parchment, this is easily done by flipping it over into the pan and gently peeling the parchment off, then smoothing the dough where it needs it. If you didn’t use parchment, transfer the dough by rolling it onto the rolling pin, then lifting the pin above the pan, centering it and unrolling the dough. Smooth out the corners. You may find a giant spatula helpful to transfer the dough.

For the filling: Whisk together the sugar, cornstarch, salt, and cinnamon. Spread the apples over the dough, and sprinkle with the sugar mixture. Roll out the remaining dough and place it over the apples. Pinch the edges together. Cut steam vents in the top. Cover with greased plastic wrap or a proof cover, and let rise in a cool place for about 1 hour. After 30 minutes, preheat the oven to 350°F.

Bake the pastry for 25 to 30 minutes, until it’s golden brown. Remove it from the oven and cool on a rack for 20 minutes.

For the glaze: Mix the sugar, milk, and vanilla until smooth. Drizzle it over the bars. Cool completely. Cut into 3 ½" squares if you want to serve it as dessert (topped with ice cream, of course!), or 2" x 3" bars. Refrigerate any leftovers.
Yield: 3 dozen bars.

Variation: For added color and flavor, spread a layer of dried cranberries atop the apples before adding the top crust.


  • star rating 11/24/2014
  • Joanne from Ellicott City, MD
  • Figured out what I did wrong the first time--it needs to be INSTANT yeast. I also used a mandolin for the apples and tossed them with the sugar mix before putting in the crust. Will certainly make this again!
  • star rating 10/15/2014
  • Joanne from Ellicott City, MD
  • I'm not sure what the yeast was supposed to do--it seemed like plain pie crust. Maybe it was chilling too long to rise properly? I'm also wondering why it says to sprinkle the apples with the cornstarch & sugar vs. mixing it all together in a bowl. Seems like that would be a more throughout way to combine them. Next time, I'll bake longer to cook the apples more--they were quite firm. Tasty, though. I'd make it again, maybe pre-cook the apples a little.
  • star rating 01/25/2014
  • Mira from Toronto
  • We must have done something wrong. Followed the directions to a T. However, the pastry was not like a Danish at all - bland and not puffy? Was wondering where was the error? Sad - it looked and reviewed so good.
    Many Danish doughs contain a bit of spice. Perhaps this accounts for what you found to be a bland taste. You might try adding a bit of cardamom should you try this again.~Jaydl@KAF
  • star rating 01/06/2013
  • denlovert from Montreal. from KAF Community
  • This is a very special and tasty apple pie (or danish pastry) it take a bit of experience to make successfully, but bit's well worth to try. I will bake it again and again. For the frosting I use milk and boiled cider 50/50 and it came out with a very good taste of apple. 5 stars well deserved............
  • star rating 09/30/2011
  • pammyowl from KAF Community
  • I have made these several times. They are a hit with my customers, If I don't have them, they are disappointed! This is the closest I have been able to get to my Grandmas recipe. Today is the first time I tried the parchment trick, and it did notwork fir me.My pastry stuck to it, and I had to peel it off slowly. I recommend rolling it out in your rolling mat,then wrapping it around the pin, as mentioned in the recipe!
  • star rating 09/26/2011
  • margostevechristy from KAF Community
  • I first made this recipe in the fall of 2010 and we liked it so much I made it again and again and again. My husband brought them to work several times. I'm so glad it"s apple season again and the cooler weather is coming so I'll want to use the oven. The dough is easy to work with and the results were great every time.
  • star rating 06/12/2009
  • Cheryl from Illinois
  • I was looking for a recipe for apple slices like the bakery and these fit the bill. I used 2 cans of cherry pie filling instead of fresh apples and they were a hit. These are make ahead not last minute. I will definitely make them for the shelter's bake sale this fall.