Chill ‘N Bake Frosted Apple Squares
Makes 1 large cake
3-3/4 to 4 cups all-purpose flour
2 tablespoons sugar
1 envelope FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
1/2 cup water
1/2 cup milk
1 cup butter or margarine
4 egg yolks
Apple Filling (recipe follows)
Powdered Sugar Glaze (recipe follows)
In a large bowl, combine 1-1/4 cups flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg yolks and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough.
Divide dough in half; roll half of the dough on lightly floured surface to fit the bottom of ungreased 15-1/2 x 10-1/2 x 1-inch jelly roll pan. Spread with Apple Filling. Roll remaining dough large enough to cover filling. Seal edges together. Snip surface of dough with scissors to let steam escape during baking. Cover tightly with plastic wrap; refrigerate 8 to 24 hours.
Remove from refrigerator; uncover dough and let stand 10 minutes. Bake at 375°F for 20 minutes or until evenly golden. Drizzle with Powdered Sugar Glaze. Let cool in pan; cut into squares.
Apple Filling: In a saucepan, combine 1/2 cup water, 1/2 cup sugar, 3 tablespoons cornstarch, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon salt. Stir in 1 slightly beaten egg yolk and 3 medium cooking apples, cored, peeled and thinly sliced. Cook over medium heat, stirring constantly until thick, about 5 minutes. Remove from heat; let cool.
Powdered Sugar Glaze: In a small bowl, combine 2 cups powdered sugar, sifted; and 3 to 4 tablespoons milk. Stir until smooth.
Serving size: 1 slice; 1 / 24 of recipe
Serving weight: 2.9 ounces
Calories 220; Total fat 9 g; Saturated fat 5 g; Cholesterol 65 mg; Sodium 210 mg; Carbohydrates 32 g; Dietary fiber 1 g; Sugars 16 g; Protein 3 g