A rich but delicate recipe for Apple Slices made the old-fashioned way. Sometimes we need to go back to our roots!
1 cup plus 2 tablespoons butter, room temperature (divided)
2-1/2 cups flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 ounce compressed yeast, crumbled
2 egg yolks, beaten
1/2 cup fat free milk
8 to 10 apples, cored and sliced
Topping (see recipe)
Powdered sugar glaze (see recipe below)
In mixing bowl, combine 1-cup butter, flour, sugar, salt and yeast. Add egg yolks and milk. Mix until blended.
On lightly floured surface, roll out two-thirds of dough into rectangle 15-by-10-inches or to fit in a jelly roll pan. Unfold to original size. Dough will be soft and very pliable. If dough should break, you can patch it easily.
Prepare topping and glaze and preheat oven to 350-degrees. Spread apples over dough in 13-by-8-inch rectangle, leaving a border on all sides. Sprinkle apples with topping and dot with remaining butter.
Roll remaining pastry to 13-by-8-inch rectangle. Place over apples and over lap border of pastry. Fold edges of bottom pastry over top pastry. Crimp edges to seal and cut a few slits in top.
Bake in preheated oven one hour. Place on wire rack to cool.
Yield: 12 to 16 servings.
3/4 cup sugar
1 teaspoon vanilla extract
6 to 7 tablespoons flour
Combine all ingredients and mix well.
Powdered Sugar Glaze
1 cup powdered sugar
2 tablespoons water (about)
In a bowl, combine sugar with enough water for drizzling consistency.
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