This recipe for Polish apple slices or jablka kroione is from Maria Sielewicz of Northwest Indiana. It's a little different from most apple slices -- the pastry dough top has a crackly finish because it's brushed with egg white and sugar before baking (not a meringue). Use a European 11x9-inch rectangular pan that is at least 2 inches high or else make 1 1/2 times the dough for a 13x9-inch pan.

Makes 1 (11x9-inch) pan of Polish Apple Slices or Jablka Kroione

See Also

Polish Apple Cake Recipe

Polish Apple Tart Recipe

Favorite Polish Dessert Recipes