Fund Raising Apple Pastry Squares
This features a delicate dough that is a hybrid of a sweet tart and a classic pate brisee or pie dough is the foundation, followed by a shower of lightly sweetened apples, all topped with coarsely, shredded semi-frozen dough. Once you have your components dough and apples), this dessert takes under five minutes to pop in the oven. But the results are spectacular – pastry-shop fancy with the wonderful, homespun tastes of apples, butter, and cinnamon. Recipe can be divided in half – this freezes well though and makes use of the apple harvest quite nicely.
2 cups unsalted butter
1 ½ cups sugar
4 egg yolks
½ teaspoon pure vanilla
4 cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ cup, approximately, half and half, as required
2/3 cup, approximately, apricot or raspberry preserves, optional
6-8 cups peeled, grated apples
¾ cup sugar
1 tablespoon fresh lemon juice
½ teaspoon cinnamon
2 tablespoons flour
Non-stick cooking spray
Confectioners Sugar for dusting
In a mixer or food processor, cream the butter and shortening together until light and fluffy. Add in the sugar, egg yolks, and vanilla and combine well.
Fold in flour, baking powder and salt to make a soft dough, adding cream if necessary, if dough seems too dry.
Place the dough on a lightly floured board and knead to make it a cohesive mass.
Divide in two portions; wrap each and refrigerate one half for 30-45 minutes; freeze other half.
Meanwhile, prepare apples. Peel, core and shred (use a cheese grater), then toss with sugar, cinnamon, lemon juice and flour.
Lightly spray a 9 by 13 inch rectangular pan with non-stick cooking spray. Alternatively, you can use a 10 inch springform pan for a round version of this dessert.
Preheat oven to 375 F.
Press refrigerated dough out into prepared pan, patching pastry in any fashion – it does not half to be perfect. Spread on preserves if using.
Top with apples. Remove reserved, frozen dough from freezer. Shred on a cheese grater and distribute this frozen, shredded dough on top of apples.
Place pan on a baking sheet.
Bake on lowest rack of oven, until apples begin to ooze juice and top pastry browns, about 35-45 minutes.
Let cool, dust with confectioners sugar, and cut into 16-20 squares.