Thursday, May 19, 2016

Cherry Pie Bars

½ cup milk   *    1 egg, separated
2 ½ cups flour   *   1 tsp. salt
1 cup cold butter, cut into chunks
1 ½ cups crushed corn flakes cereal  
2 cans cherry pie filling   *   2 Tbsp. white sugar
1 cup confectioner’s sugar   *   2 Tbsp. milk
½ tsp. vanilla extract


BEAT ½ CUP MILK AND EGG YOLK TOGETHER IN A BOWL.  Combine flour and salt in a separate bowl.  Cut butter into flour mixture using a pastry blender or a fork until mixture resembles coarse crumbs; stir into milk-egg mixture until a ball of pastry dough forms.  Separate dough into 2 pieces.

Roll ½ of the dough on a floured work surface large enough to fit  in the bottom and up the sides of a 10x15-inch jelly roll pan.  Place dough on pan.  Sprinkle crushed cornflakes over dough.

Carefully spoon the cherry pill fulling over cornflake layer.

Roll remaining dough into an 11x16-inch rectangle on a floured surface; place on top of cherry layer.  Tuck ½ inch of dough under the bottom crust and gently seal edges.

Beat egg white in a bowl until foamy; brush over top dough layer.  Sprinkle white sugar over dough.

Bake in preheated oven until lightly browned, about 1 hour.  Transfer to a cooling rack to cool completely, about 3 hours.

Whisk confectioner’s sugar, 2 Tbsp. milk and vanilla extract together in a bowl until glaze is smooth.  Spoon glaze into a plastic bag and snip 1 corner.  Slice bars and squeeze glaze onto each bar.

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