The fresh apples and spices in the Apple Filling give these squares an
irresistible apple pie flavor.
Yield: one 15" x 10" square cake
3 3/4 to 4 cups all-purpose flour
2 tablespoons sugar
1 envelope (1/4 ounce or 2 1/4 tsp) FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
1/2 cup water
1/2 cup milk
1 cup butter or margarine
4 egg yolks
1/2 cup water
1/2 cup sugar
3 tablespoons cornstarch
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 egg yolk
3 medium cooking apples, cored, peeled, sliced
In a saucepan,
combine 1/2 cup water, 1/2 cup sugar, 3 tablespoons cornstarch, 2 teaspoons
ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon salt. Stir in 1
slightly beaten egg yolk and 3 medium cooking apples, cored, peeled and thinly
sliced. Cook over medium heat, stirring constantly until thick, about 5 minutes.
Remove from heat; let cool.
In a large bowl, combine 1 1/4 cups flour, sugar, undissolved yeast, and salt.
Heat water, milk, and butter until very warm (120 to 130 F). Gradually add to
flour mixture. Beat 2 minutes at medium speed of electric
mixer, scraping bowl occasionally. Add egg yolks and 1/2 cup flour; beat 2
minutes at high speed. Stir in enough remaining flour to make a soft dough.
Divide dough in half; roll half of the dough on lightly floured surface to fit
the bottom of ungreased 15"
x 10" baking pan. Spread with Apple Filling. Roll remaining dough large
enough to cover filling. Seal edges together. Snip surface of dough with
scissors to let steam escape. Cover; let rise in warm, draft-free place until
doubled in size, about 45 minutes.
Bake at 375 F for 20 minutes or until evenly golden. Drizzle with Powdered
Sugar Glaze. Let cool in pan; cut into squares.
Powdered Sugar Glaze:
In a small bowl, combine 2 cups powdered sugar, sifted; and 3 to 4 tablespoons
milk. Stir until smooth.
Source: Fleischmann's Yeast, a division of Burns Philp Food,