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Danish Pastry Apple Bars
September 22, 2003

This recipe was very good. My only suggestions are to increase the sugar if you are using Granny Smith apples. I always use those in baking b/c they don't get mushy but this recipe turned out quite tart. Also, moisten some waxed paper to stick to your counter then lightly flour it and roll out the dough. This way you can just lift the wax paper, turn it over and peel it off your crust instead of trying to get the crust off of your counter in one piece. I do recommend the lemon juice/powdered sugar glaze as another suggested, be sure to taste for sweetness before drizzling. I found this recipe is easily halved for a smaller pan.

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