Ingredients:

  • 2 1/4 teaspoons Instant Dry Yeast
  • 1 teaspoon Granulated Sugar (for yeast activation)
  • 1/2 cup Lukewarm Whole Milk (105–115°F)
  • 3 cups All-Purpose Flour (plus extra for dusting)
  • 1/4 cup Granulated Sugar
  • 1/2 teaspoon Fine Sea Salt
  • 1 cup Unsalted Butter (2 sticks), cold and cubed
  • 4 ounces Cream Cheese, cold and cubed (full-fat preferred)
  • 1 Large Egg Yolk (for brushing)
  • 4 medium Granny Smith Apples, firm, peeled, and diced
  • 1/2 cup Light Brown Sugar, packed
  • 1 tablespoon Lemon Juice (freshly squeezed)
  • 2 tablespoons Cornstarch
  • 1 1/2 teaspoons Ground Cinnamon
  • 1/4 teaspoon Freshly Grated Nutmeg
  • 1 1/2 cups Powdered Sugar (Icing Sugar), sifted
  • 1 teaspoon Vanilla Extract
  • 2–3 tablespoons Whole Milk or Heavy Cream (for glaze)

Instructions:

  1. Activate Yeast: Gently warm the milk (to 105–115°F) and stir in the 1 teaspoon sugar and instant yeast. Let sit for 5–10 minutes until slightly foamy.
  2. Combine Dry Ingredients: Whisk the flour, 1/4 cup granulated sugar, and salt in a large mixing bowl.
  3. Cut in Fats: Add the cold, cubed butter and cream cheese to the dry mixture. Use a pastry blender, food processor (pulsing 8–10 times), or stand mixer (paddle attachment on low) to cut the fat into the flour until pea-sized crumbs form.
  4. Form the Dough: Pour the yeast mixture into the flour/fat mixture and stir until a shaggy dough forms. Do not overmix.
  5. Divide and Chill: Divide the dough into two pieces (one slightly larger, about 60%, for the base, and 40% for the topping). Flatten each piece into a disc, wrap tightly, and refrigerate for 30–45 minutes.
  6. Prepare Filling: In a medium bowl, combine the diced apples, brown sugar, lemon juice, cornstarch, cinnamon, and nutmeg. Toss thoroughly to coat, ensuring the cornstarch is evenly distributed to prevent a soggy bottom.
  7. Preheat Oven and Pan Prep: Preheat oven to 375°F (190°C). Line a 9x13 inch pan with parchment paper, leaving an overhang.
  8. Roll the Base: Remove the larger dough piece. On a lightly floured surface, roll it out into a 9x13 inch rectangle. Press the dough firmly into the prepared pan. Prick the base all over with a fork (docking).
  9. Add Filling: Spread the spiced apple mixture evenly over the dough base.
  10. Create Topping: Remove the smaller dough piece. Roll it out and cut into strips for a lattice topping, or simply crumble it coarsely over the apples.
  11. Bake Prep: Brush the visible dough topping (lattice or edges) with the beaten egg yolk for a beautiful golden finish.
  12. Bake: Bake for 35–40 minutes, rotating the pan halfway through. The topping should be golden brown and the filling should be bubbling slightly.
  13. Cool: Remove the bars from the oven and let cool completely in the pan on a wire rack (about 30 minutes). Do not glaze while hot.
  14. Prepare Glaze: Whisk the sifted powdered sugar, vanilla extract, and 2 tablespoons of milk/cream until smooth. Add the remaining liquid slowly, if needed, to reach a thick drizzling consistency.
  15. Finish and Serve: Drizzle or spread the glaze generously over the cooled bars. Once the glaze sets, use the parchment overhang to lift the bars out of the pan, and slice them into squares.