Ingredients:
Pastry:
½
cup milk * 1 egg, separated
2 ½
cups flour * 1 tsp. salt
Filling:
1 cup cold butter, cut into chunks
1 cup cold butter, cut into chunks
1 ½
cups crushed corn flakes cereal
2
cans cherry pie filling * 2 Tbsp. white sugar
Glaze:
1
cup confectioner’s sugar * 2 Tbsp. milk
½
tsp. vanilla extract
Directions:
PREHEAT
OVEN TO 350 DEGREES.
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.
