These portable dessert bars capture all the flavors of traditional apple empanadas in an easy-to-serve format, with tender spiced apples nestled between layers of flaky pastry and finished with a sweet glaze.
Recipe Details
Ingredients
- 375g all-purpose flour
- 100g granulated sugar
- 5ml fine sea salt
- 225g cold unsalted butter, cubed
- 60-90ml ice water
- 4 large Granny Smith apples, peeled and diced
- 110g packed brown sugar
- 10ml ground cinnamon
- 1.25ml ground nutmeg
- 15ml cornstarch
- 15ml fresh lemon juice
- 5ml pure vanilla extract
- 1 large large egg, beaten
- 30ml coarse sugar for sprinkling
- 120g powdered sugar
- 30ml whole milk
- 1.25ml almond extract (optional)
Instructions
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In a large bowl, whisk together 375g all-purpose flour, 100g granulated sugar, and 5ml fine sea salt. Cut in 225g cold unsalted butter using a pastry cutter or your fingers until mixture resembles coarse crumbs with some pea-sized pieces.
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Gradually add 60-90ml ice water, 1 tablespoon at a time, mixing gently until dough just comes together. Divide into two portions, with one slightly larger than the other. Wrap in plastic and refrigerate for 30 minutes.
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Meanwhile, prepare the filling by combining 4 large Granny Smith apples, 110g packed brown sugar, 10ml ground cinnamon, 1.25ml ground nutmeg, 15ml cornstarch, 15ml fresh lemon juice, and 5ml pure vanilla extract in a large bowl. Toss until apples are evenly coated.
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Preheat oven to 190°C (375°F). Line a 23x33cm (9x13-inch) baking pan with parchment paper, leaving an overhang for easy removal.
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Roll out the larger portion of dough on a floured surface to fit the bottom and sides of the prepared pan. Press into the pan, trimming excess to leave about 1cm (1/2 inch) overhang.
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Spread the apple filling evenly over the bottom crust. Roll out the remaining dough and place over the filling.
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Fold the bottom crust overhang over the top crust and crimp edges to seal. Cut several slits in the top crust for steam vents.
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Brush the top with 1 large large egg and sprinkle with 30ml coarse sugar for sprinkling. Bake for 35-40 minutes until the crust is golden brown and apples are tender when pierced through a vent.
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Cool completely in the pan on a wire rack, about 2 hours.
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For the glaze, whisk together 120g powdered sugar, 30ml whole milk, and 1.25ml almond extract (optional) until smooth. Drizzle over cooled bars.
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Using the parchment overhang, lift bars from the pan and cut into 16 squares. Serve at room temperature.
Tips
Apple Selection: Granny Smith apples hold their shape well during baking and provide the right balance of tart and sweet. Avoid softer varieties that might turn mushy.
Pastry Technique: Keep ingredients cold for the flakiest crust. If the dough becomes too warm while working, refrigerate it again for 15 minutes.
Preventing Soggy Bottom: Pre-baking the bottom crust for 10 minutes before adding filling helps prevent sogginess, especially if your apples are very juicy.
Even Distribution: Spread the apple filling evenly to ensure each bar has the same ratio of fruit to pastry when cut.
Sealing Edges: Properly crimping the edges prevents the filling from leaking out during baking. Press firmly but don't stretch the dough.
Cooling Patience: Let the bars cool completely before cutting to allow the filling to set. Cutting too early will result in runny filling.
Storage: These bars keep covered at room temperature for 3 days or refrigerated for up to a week. They also freeze well for up to 3 months.
Serving Suggestions: Serve with vanilla ice cream or whipped cream for an extra special dessert, or enjoy with morning coffee as a sweet breakfast treat.