The Chicago-Style Bakery Apple Slice is an iconic Midwest pastry—a thick, rectangular slab with a soft, cake-like crust, a spiced apple filling, and a sweet vanilla glaze. It’s more substantial and less flaky than a traditional Danish.
Here’s a breakdown of what makes it special and a classic recipe to make it at home.
Characteristics of a True Chicago-Style Apple Slice
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Shape & Size: Rectangular, generous, and sold by the slice.
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Crust: A soft, slightly sweet, yeasted or “cakey” pastry—not a flaky, buttery croissant dough. It’s sturdy enough to hold the filling.
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Filling: Chunky, spiced apple pie filling (often with a hint of lemon), not a smooth apple compote.
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Topping: A thick, crackly vanilla glaze (sometimes almond-flavored) that dries to a glossy finish. Often finished with a light sprinkle of powdered sugar or cinnamon.
Classic Chicago Bakery-Style Apple Slice Recipe
This recipe makes a 9×13 pan, which you can cut into 8-12 generous slices.
Ingredients
For the Dough:
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3 ½ – 4 cups (440-500g) all-purpose flour, divided
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½ cup (100g) granulated sugar
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1 packet (2 ¼ tsp) active dry yeast
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1 tsp salt
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½ cup (1 stick / 113g) unsalted butter, softened
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¾ cup (180ml) warm whole milk (110°F/43°C)
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1 large egg, at room temperature
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1 tsp vanilla extract
For the Apple Filling:
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5-6 medium baking apples (like Granny Smith, Honeycrisp, or a mix), peeled and diced into ½-inch chunks
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⅓ cup (67g) granulated sugar
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¼ cup (50g) light brown sugar
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2 Tbsp all-purpose flour
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1 ½ tsp ground cinnamon
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¼ tsp ground nutmeg
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⅛ tsp salt
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1 Tbsp lemon juice
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1 tsp vanilla extract
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2 Tbsp unsalted butter
For the Glaze:
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2 cups (240g) powdered sugar, sifted
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3-4 Tbsp whole milk or cream
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1 tsp vanilla extract (or ½ tsp almond extract for a classic twist)
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Pinch of salt
Instructions
1. Make the Dough:
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In the bowl of a stand mixer, combine 1 cup of flour, sugar, yeast, and salt. Add the softened butter, warm milk, egg, and vanilla. Beat on medium for 2 minutes.
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Gradually stir in enough remaining flour to make a soft, slightly sticky dough that pulls away from the sides of the bowl. Knead with the dough hook for 5-7 minutes, or by hand on a floured surface for 8-10 minutes, until smooth and elastic.
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Place dough in a greased bowl, turn to coat, cover, and let rise in a warm place until doubled, about 1-1.5 hours.
2. Prepare the Filling:
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While the dough rises, combine apples, sugars, flour, spices, salt, lemon juice, and vanilla in a large bowl. Melt butter in a large skillet over medium heat. Add apple mixture and cook, stirring, for 8-10 minutes until apples are slightly softened and the juices have thickened. Let cool completely.
3. Assemble:
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Punch down the risen dough. Press and stretch it to fit the bottom and about 1 inch up the sides of a greased 9×13-inch baking pan. It will be a thin layer.
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Spread the cooled apple filling evenly over the dough. Cover loosely and let rise for 30-45 minutes.
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Preheat oven to 350°F (175°C).
4. Bake:
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Bake for 25-35 minutes, or until the edges of the crust are golden brown.
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Crucial: Let the pastry cool completely in the pan on a wire rack before glazing.
5. Glaze & Serve:
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Whisk together all glaze ingredients until smooth. It should be thick but pourable.
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Drizzle or spread the glaze evenly over the completely cooled pastry.
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Allow the glaze to set for at least 30 minutes before slicing into rectangles.
Tips for Authenticity
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Let it Cool! Glazing while warm will cause the glaze to melt and disappear.
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Texture: The crust should be soft and cake-like, not crisp. Don’t overbake.
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Chicago Hack: Many home bakers swear by using a slightly sweet, enriched frozen bread dough (like Rhode’s) as a shortcut for the crust. Thaw, press into the pan, let rise, and proceed.
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Variation: Some bakeries add a crumb topping under the glaze. Mix ½ cup flour, ½ cup brown sugar, ¼ cup cold butter, and a pinch of cinnamon until crumbly. Sprinkle over apples before baking.
Enjoy a taste of classic Chicago bakery culture right at home! It’s best enjoyed with a cup of coffee.