Apple Pastry Dessert Bars

Delicious and easy to eat, these handheld desserts are perfect for entertaining.

Makes 24 servings.

Chef Tip: Top with lightly sweetened whipped cream or vanilla ice cream for a richer dessert.

Variety Tip: Try substituting other Ontario apples such as Golden Delicious, Idared or Jonagold.


4 cups all-purpose flour (1 L)
2 tbsp granulated sugar (30 mL)
1 tsp salt (5 mL)
1 1/2 cups cold unsalted butter, cut into small cubes (375 mL)
4 egg yolks, divided
2/3 cup ice water, divided (150 mL)
8 cups peeled and chopped Macintosh, Empire, Cortland and Crispin apples (2 L)
1 cup granulated sugar (250 mL)
1/4 cup all-purpose flour (60 mL)
2 tbsp cold butter, cut into small cubes (30 mL)
2 tbsp lemon juice (30 mL)
1 tsp finely grated lemon zest (5 mL)
1 tsp cinnamon (5 mL)
1 1/2 cups icing sugar (375 mL)
2 tbsp 2% milk (30 mL)
1 tsp vanilla (5 mL)


See video demonstration:

Pastry: Whisk together flour, sugar and salt; cut in butter with a pastry blender or your fingertips until mixture resembles coarse crumbs. Whisk 3 of the egg yolks with 1/2 cup (125 mL) of the water; stir into flour mixture until dough comes together.

Form dough into 2 balls and flatten each into large disk; wrap in plastic wrap and refrigerate for at least 1 hour before rolling out.

Filling: Toss together apples, sugar, flour, butter, lemon juice and zest, and cinnamon.

Mix together remaining yolk and water; set aside. Roll out one portion of dough into 12- x 17-inch (30 x 40 cm) rectangle between 2 large sheets of lightly dusted parchment paper. Peel off top parchment paper. Invert onto 10-inch x 15-inch (25 x 40 cm) rimmed baking sheet, removing remaining parchment. Press pastry onto bottom and up sides of pan, trimming as needed. Refrigerate for 10 minutes.

Roll out remaining portion of dough between lightly dusted parchment paper; remove top piece of parchment paper. Spread filling into bottom of crust. Invert remaining pastry on top of filling; remove remaining parchment. Pinch, tuck and seal edges of pastry to enclose apples. Brush egg wash over top of pastry. Cut several slits in top crust to create steam vents.

Bake in 400ºF (200ºC) oven for 40 to 45 minutes or until pastry is golden and filling is bubbly; let cool completely. Drizzle with Glaze; let stand for 20 minutes or until icing is set. Cut into 24 bars.

Glaze: Stir together icing sugar, milk and vanilla until smooth; transfer to small, resealable sandwich bag and snip off one corner of bag.



Per 1 bar: about 290cal, 3g pro, 14g total fat (8g sat fat), 39g carb, 1g fibre, 65mg chol, 100mg sodium. % RDI: 10% vitamin A, 4% vitamin C, 2% calcium, 8% iron.