Flour, butter, apple pie filling, and a vanilla glaze come together in these cozy Sweet Apple Glazed Pastry Slices—flaky, gooey, and soul-soothing.
Okay. I’m gonna be honest—this whole thing started because I was avoiding laundry. You ever just feel that itch to bake instead of be productive? That was me. I opened the pantry, saw a can of apple pie filling I’d totally forgotten about (why did I buy that again?), and figured I’d throw something together with the butter and flour I always have.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
What I didn’t expect was for it to turn out so… ridiculously comforting. Like, warm-blanket, cold-weather, “I-didn’t-know-I-needed-this” kind of comforting. I made it once, then again “just to see if it was a fluke,” and then again for a friend’s casual get-together. Now? It’s kind of the thing I’m known for.
People ask me to bring “those apple bar things” to brunches and potlucks. I usually just smile and nod while mentally checking if I have enough powdered sugar at home. And you know what? I don’t mind. Because these Sweet Apple Glazed Pastry Slices have kind of become my edible love letter to friends and family. And to myself, if we’re being honest.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Sweet Apple Glazed Pastry Slices Recipe?
They’re not revolutionary. There’s no seven-step reduction or obscure spice you can only find at that one shop two towns over. But that’s the charm. They’re simple, they’re flaky, they’ve got a cinnamon-y apple center that tastes like fall even if it’s 87 degrees outside. And the glaze? It’s the kind that sets just enough to look intentional, even if you slap it on half-distracted while texting someone back.
Plus, they’re flexible. Want to make your own apple filling? Go for it. Want to use store-bought dough and just pretend? I won’t judge. This is about comfort, not perfection. And trust me—no one’s turning down a second piece because your top crust got a little uneven. If anything, that makes it better.
Ingredient Notes:
Let’s talk ingredients. They’re humble. You probably have most of them already—unless you, like me, occasionally forget that butter doesn’t live in the pantry.
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Flour (4 cups) – Regular ol’ all-purpose does the trick.
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Sugar (1 tbsp) – Just a hint in the dough, nothing dramatic.
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Salt (1 tsp) – Because even sweet things need a little edge.
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Cold butter (1¼ cups) – I’ve grated it, cubed it, even accidentally melted it once. Still worked.
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Ice water (about ½ cup) – This part sounds fussy, but it’s the key to keeping the dough flaky.
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Apple pie filling (4 cups) – Canned is totally fine. Homemade gets you bonus points.
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Powdered sugar (1 cup) – The base for the glaze.
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Softened butter (2 tbsp) – Helps the glaze feel smooth, like a cozy little frosting.
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Vanilla extract (1 tsp) – Optional, but honestly? Don’t skip it.
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Milk (2 tbsp) – To loosen things up and get that perfect drizzle vibe.
How To Make Sweet Apple Glazed Pastry Slices?
Step 1: The Dough Drama
In a big bowl, stir together your flour, sugar, and salt. Then grate in that cold butter (use the big holes on the box grater). If it feels weird, that’s okay—it is. Mix it gently. Add cold water a little at a time until the dough holds together. It should feel soft, not wet. Then split it into two rectangles, wrap them up, and let them chill in the fridge while you consider canceling your plans to stay home and bake more.
Step 2: The Setup
Preheat your oven to 400°F. Grease or line a 9×13″ pan. This is where the magic’s gonna happen.
Step 3: Assembly (aka The Fun Part)
Roll out one piece of dough to fit the pan. It doesn’t have to be perfect—I promise it won’t matter. Press it in. Spread your apple filling over it like you’re icing a sheet cake, but with less pressure. Roll out the second dough rectangle and place it on top. Pinch the edges. Cut a few vents. Whisper words of encouragement.
Step 4: Into the Oven
Bake it for about 40 minutes, or until the top is golden and you hear a bit of a sizzle. That’s when you know it’s getting real. Take it out and let it cool. Or at least try to. I’ve definitely sliced it too soon and had filling spill out like lava. Still tasted amazing.
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Step 5: Glaze It Up
Whisk together powdered sugar, softened butter, vanilla, and milk. Drizzle it over the cooled pastry in swoops and swirls, or just dump it on in a sugary avalanche. Either way, it’ll be gorgeous.
Storage Options:
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Room Temp: Covered, they’re good for 2-ish days.
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Fridge: They’ll keep for up to 5 days, but warm them slightly before eating for full cozy effect.
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Freezer: Yes, you can freeze them. Wrap slices individually and defrost as needed. Ideal for emergency sweet tooth moments.
Variations and Substitutions:
Baking isn’t about rules. It’s about what works for you in the moment. Here’s how you can mix things up:
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Other fillings: Cherry, peach, blueberry. Go wild.
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Add a little spice: Try cinnamon in the dough or nutmeg in the glaze.
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No vanilla? Almond extract is awesome too, just use less.
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Don’t want to make dough? Use store-bought pie crust or puff pastry. No one’s checking.
What to Serve with Sweet Apple Glazed Pastry Slices?
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With hot coffee or a maple latte – your brunch guests will swoon.
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A scoop of vanilla ice cream – especially if the pastry’s warm.
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A dusting of powdered sugar instead of glaze – minimal but still sweet.
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Served cold, straight from the fridge – weirdly satisfying, not gonna lie.
Frequently Asked Questions:
Can I use margarine instead of butter?
Technically yes, but the flavor won’t be as rich. I’ve done it in a pinch though.
Can I use homemade filling?
Heck yes. Just make sure it’s not too wet, or your bottom crust will get soggy. (Still tasty.)
Do I have to make the glaze?
Nope. But I highly recommend it. It makes the whole thing feel polished, even if you totally winged everything else.
These Sweet Apple Glazed Pastry Slices are the kind of thing you make when you need something simple, comforting, and real. They’re not fussy. They’re not flawless. But they’re so good and even better when shared—whether that’s with family, friends, or just your couch and a fork.
If you give them a try, tell me how it went. Did your glaze slide off the sides? Did your edges brown too much? Did you eat two in a row while watching a holiday movie in April? I want to hear it all.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Sweet Apple Glazed Pastry Slices
Ingredients
FOR THE PIE DOUGH:
- 4 c all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 1/4 c unsalted butter chilled (2 1/2 sticks)
- 1/2 c ice water plus more as needed
FOR THE FILLING:
- 4 c apple pie filling canned is fine
FOR THE GLAZE:
- 1 c powdered sugar
- 2 tbsp unsalted butter softened
- 1 tsp vanilla
- 2 tbsp whole milk
Instructions
Make the Dough:
- Mix 4 c flour, 1 tbsp sugar, and 1 tsp salt in a bowl.
- Grate 1 1/4 c cold butter into the mix, and stir occasionally.
- Add 1/2 c ice water; stir. Add more water if needed, until the dough comes together but isn’t sticky.
- Split the dough in half, shape each into a rectangle, wrap, and chill for 30 minutes.
Prepare the Oven and Pan:
- Heat your oven to 400°F.
- Get a 9x13-inch pan ready.
Assemble the Pastry:
- Roll one dough half to fit the pan. Lay it in the pan.
- Spread 4 c apple pie filling on top.
- Roll the other dough half, place it over the filling, and pinch the edges.
- Cut vents in the top layer.
Bake:
- Bake for about 40 minutes until golden. Let it cool on a rack.
Make the Glaze and Finish:
- Beat 1 c powdered sugar, 2 tbsp softened butter, 1 tsp vanilla, and 2 tbsp milk until smooth.
- Spread the glaze over the cooled pastry.
- Let the glaze set, then slice and serve.
- Enjoy your Sweet Apple Glazed Pastry Slices!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
