Recipe: Danish Apple Squares
You can make this more traditional with Baking Spice or try adding a savory twist with a blend like Gunbarrel Venison Sausage Spice. Gunbarrel has a lot of the same spices as Baking Spice but with added salt and pepper.
- 2 Tbsp. of one of the following spice blends:
- Baking Spice
- Mt. Baker Chai Spice Seasoning
- Garam Masala
- Gunbarrel Venison Sausage Spice (omit salt if using)
- 1/2 tsp. Chardonnay Fumee de Sel Sea Salt (optional)
- 1 cup sugar
- 8 Granny Smith apples, peeled and thinly sliced
- 1 package frozen puff pastry sheets (2 sheets), thawed
- 1 cup Freeze-Dried Corn (or 1 cup cornflakes)
- 1 egg, lightly beaten
The freeze-dried corn or cornflakes help soak up the juice from the apples and helps the bars set, so don't leave them out. They both add texture; the corn makes it a bit more savory and crunchy and the cornflakes dissolve more and are a little sweeter.
Preheat oven to 375 degrees. In a small bowl, combine baking spice of choice with salt and sugar and fold all but 1 Tbsp. of the mixture into apple slices. On a floured surface, roll each pastry sheet into roughly a 17x12-inch rectangle. Transfer one sheet to 13x9 baking pan and press dough to fit into bottom and line sides of pan. Sprinkle pastry-lined pan with half the corn and top with half the spiced apple slices then repeat those layers. Place remaining sheet of rolled pastry on top and crimp edges with fingers to seal. Cut a few slits in pastry dough top, brush entire surface with egg and sprinkle with remaining 1 Tbsp. spiced sugar mixture. Bake for 40 to 50 min. or until apples are tender and pastry is golden brown.
Serve warm or at room temperature with ice cream or fresh whipped cream.