An addition to any meal, even served for breakfast. These apple Danish bars would be even tastier with a powdered sugar and milk glaze drizzled on top after the Danish has cooled somewhat.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch baking pan. Divide egg; set aside egg white for filling.
Combine flour and salt in a bowl. Cut in shortening with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Mix in milk and egg yolk until incorporated. Divide dough into two equal pieces. Pat one piece into the bottom of the prepared pan; set other piece aside.
Mix apples, brown sugar, sour cream, flour, butter, and cinnamon together until well combined. Pour over the dough in the pan.
Roll or pat remaining dough into a rectangle and place on top of filling. Beat reserved egg white until frothy and brush over dough.
Bake until top and bottom are golden brown, 15 to 20 minutes. Remove from the oven and allow to cool completely, about 30 minutes, before cutting into bars.
Per Serving: 250 calories; protein 3g; carbohydrates 30.8g; fat 13.2g; cholesterol 13.6mg; sodium 75.7mg.
The best flavour of the flour could make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as white bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.