Apple Danish 1965

Directions

1. 1
   Pastry-- Combine in a bowl, the flour, shortening, salt, and cut with a knife until mealy.
2. 2
   Beat the egg yolk in a cup measure and fill with the milk to the 2/3 cup measure line-- Blend this milk/egg mixture into the dry ingredients to make a dough.
3. 3
   Roll half the dough to fit a 15x10x1-inch cookie sheet with edges.
4. 4
   Sprinkle the cornflakes over the bottom crust.
5. 5
   Arrange the apples neatly over the cornflakes.
6. 6
   Sprinkle on the cinnamon and white sugar.
7. 7
   Roll out the remaining pastry and cover the apples, sealing in the edges.
8. 8
   Cut slits into top pastry.
9. 9
   Beat the egg white until frothy, and brush over entire top.
10. 10
    Bake 375F until golden, about 50 minutes.
11. 11
    Remove, and place on a wire rack.
12. 12
    Mix the powdered sugar with the cream for a nice thick glaze and drizzle over the warm squares.
13. 13
    When cool cut into squares, or can be served warm.