Apple squares: A type of American bar cookie

1. For the pastry, place the flour in a large bowl; add the butter. Cut the butter into the flour with a pastry blender or two forks until the mixture resembles coarse crumbs. Add the egg yolk and milk, mixing together lightly until the mixture comes together into a ball. Divide into two balls; wrap each in plastic wrap. Refrigerate 2 hours.

2. Heat the oven to 190 degrees Celsius. For the filling, toss together the apples, sugar, flour, lemon juice and cinnamon; set aside. Roll out one of the pastry balls into a rectangle a little larger than a 13-by-9-inch baking pan. Fold rectangle in half; unfold it in the pan, pressing to fit into the bottom and sides. Spoon filling over the pastry. Roll out the remaining pastry into a rectangle; fold in half. Unfold on top of the apples, tucking the top pastry over the edges of the bottom pastry. Pinch to seal; flute the edges. Set aside.

3. Beat the reserved egg white until stiff; brush it over the pastry. Bake until apples are cooked through and crust is nicely browned, about 55 minutes. Set aside to cool.

4. For topping, place confectioners' sugar in a small bowl; stir in the vanilla. Stir in the milk, a tablespoon at a time, until the mixture reaches drizzling consistency.

5. Drizzle over the top. Cut into squares; top with a scoop of vanilla ice cream, if desired.

Tip: This recipe makes enough for 20, but it keeps well for another day or two, and the pastry's crust stands up well to reheating in a 325-degree oven for 10 minutes.