Description
Embrace the warmth of homemade treats with this delightful recipe for Chicago-Style Bakery Apple Squares. Renowned for its flaky crust and rich apple filling, capped with a luscious glaze, this dessert captures the essence of a classic American bakery item. Whether you’re serving it at a family gathering or enjoying a cozy piece at home, these apple squares bring a slice of Chicago’s culinary charm to your table.
Ingredients
- For the Pie Dough:
- 4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 1/4 cups unsalted butter, chilled (2 1/2 sticks)
- 1/2 cup ice water, plus more as needed
- For the Filling:
- 4 cups apple pie filling (canned or homemade)
- For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 tablespoons whole milk
Step-by-Step Directions
1. Making the Pie Dough
Combine flour, sugar, and salt in a large bowl. Grate chilled butter over the mixture, using a cheese grater, and stir occasionally. Alternatively, you can cut the butter into small pieces and blend using a pastry cutter. Gradually add ice water and stir until the dough comes together but is not sticky.
2. Preparing the Dough
Knead the dough gently on a floured surface and split into two equal parts. Flatten into rectangles, wrap in plastic, and refrigerate for at least 30 minutes.
3. Assembling the Squares
Roll out one dough rectangle on a floured surface and fit into a 9×13-inch jelly roll pan. Spread the apple pie filling evenly over the crust. Roll the second dough rectangle, place it over the filling, and pinch the edges together. Cut vents in the top crust.
4. Baking
Bake in a preheated 400°F oven until golden brown, about 40 minutes. Let it cool on a wire rack.
5. Glazing
Combine powdered sugar, softened butter, vanilla, and milk to make the glaze. Spread over the cooled crust and allow to set.
Servings & Preparation Time
The recipe serves approximately 12-15 people. Preparation time is about 20 minutes, and cooking time is 40 minutes, with additional chilling time for the dough.
Tips for Storage & Reheating
- Store in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to a week or freeze for up to three months.
- Reheat in a 350°F oven for a few minutes until warm if desired.
Conclusion
These Chicago-Style Bakery Apple Squares offer a comforting taste of the Midwest right at home. With their perfect blend of a flaky crust, sweet apple filling, and creamy glaze, these squares are sure to be a hit at any occasion. Happy baking and enjoy your delicious creation!
Print
Chicago-Style Bakery Apple Squares
- Total Time: 1 hour
- Yield: 12-15 servings 1x
Description
Embrace the warmth of homemade treats with this delightful recipe for Chicago-Style Bakery Apple Squares. Renowned for its flaky crust and rich apple filling, capped with a luscious glaze, this dessert captures the essence of a classic American bakery item. Whether you’re serving it at a family gathering or enjoying a cozy piece at home, these apple squares bring a slice of Chicago’s culinary charm to your table.
Ingredients
- 4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 1/4 cups unsalted butter, chilled (2 1/2 sticks)
- 1/2 cup ice water, plus more as needed
- 4 cups apple pie filling (canned or homemade)
- 1 cup powdered sugar
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 tablespoons whole milk
Instructions
- Combine flour, sugar, and salt in a large bowl. Grate chilled butter over the mixture, using a cheese grater, and stir occasionally. Alternatively, you can cut the butter into small pieces and blend using a pastry cutter. Gradually add ice water and stir until the dough comes together but is not sticky.
- Knead the dough gently on a floured surface and split into two equal parts. Flatten into rectangles, wrap in plastic, and refrigerate for at least 30 minutes.
- Roll out one dough rectangle on a floured surface and fit into a 9×13-inch jelly roll pan. Spread the apple pie filling evenly over the crust. Roll the second dough rectangle, place it over the filling, and pinch the edges together. Cut vents in the top crust.
- Bake in a preheated 400°F oven until golden brown, about 40 minutes. Let it cool on a wire rack.
- Combine powdered sugar, softened butter, vanilla, and milk to make the glaze. Spread over the cooled crust and allow to set.
- Prep Time: 20 minutes
- Cook Time: 40 minutes