Chicago-Style Bakery Apple Slices

by Jessica | January 24, 2026 8:34 pm

okay so I need to tell you about these apple slices my Chicago grandma used to buy from some random Polish bakery on the northwest side that closed like 15 years ago.

she’d bring a whole box of them to every family gathering and they’d be gone in minutes. flaky pastry crust with this sweet apple filling and streusel on top with icing drizzled everywhere. I spent literally years trying to recreate them after the bakery closed because I was obsessed.

first attempt was a complete disaster because I tried using store-bought pie crust thinking I could shortcut it. the crust was too thick and didn’t get flaky and the whole thing tasted like sad grocery store pie lol. second time I actually made puff pastry from scratch which took four hours and I was ready to throw it out the window halfway through.

third try I found this easier method using phyllo dough that my aunt suggested and it finally clicked. not exactly like the bakery but close enough that my mom got weirdly emotional when she tried one. now I make these for every holiday and people ask me to bring them specifically which feels like a huge win.

why these are worth the effort

way easier than making actual puff pastry but still looks impressive and fancy

uses apples which are cheap year round so you can make them whenever

cuts into neat squares so perfect for serving a crowd at parties

the streusel topping adds this crunchy texture that makes people lose their minds

actually tastes better the next day when the filling has set and the flavors intensified

what you need

here’s what goes into them:

How to make them

Thaw your phyllo dough in the fridge overnight. this is important because if you rush it the sheets will crack and you’ll want to cry. I forgot once and tried microwaving it which was a huge mistake.

Peel and dice your apples into small chunks. like half inch pieces or whatever. mine are never consistent and some are bigger than others but nobody cares.

Toss the apples with sugar, cinnamon, and lemon juice in a bowl. let it sit while you do the next steps so the apples release some juice.

Melt the stick of butter in the microwave. I do 30 second intervals so it doesn’t explode everywhere.

Unroll the phyllo dough carefully. keep it covered with a damp towel because it dries out crazy fast and becomes impossible to work with.

Brush a 9×13 pan with melted butter. don’t skip this or everything will stick.

Layer about 8 sheets of phyllo in the pan brushing each one with butter before adding the next. this takes forever and is tedious but just put on a podcast or something.

Spread the apple mixture over the phyllo layers. it’ll seem like a lot of apples but they cook down.

Make the streusel by mixing flour, brown sugar, and cold butter chunks with your hands until crumbly. I just squeeze it between my fingers until it looks like wet sand.

Sprinkle the streusel all over the apples. be generous here because the crunch is the best part.

Top with another 8 sheets of phyllo brushing each with butter. by this point your hand is tired and you’re sick of brushing butter but keep going.

Score the top layers with a sharp knife into squares before baking. I do like 12 or 15 pieces depending on how big I want them. don’t cut all the way through just mark the top.

Bake at 350 for like 45-55 minutes until the top is golden brown and crispy. mine usually takes about 50 minutes but every oven is different so just watch it.

Let it cool completely in the pan. this is the hardest part because it smells amazing and you want to eat it immediately but the filling is lava hot.

Make the icing by mixing powdered sugar, milk, and vanilla until it’s thin enough to drizzle but not too runny. add milk a little at a time.

Drizzle the icing all over the cooled pastry in zigzag patterns. I use a spoon for this because I’m not fancy enough to have a piping bag.

Cut along the score lines you made earlier. use a sharp knife and wipe it between cuts so you get clean edges.

tips and stuff

• Use a mix of apple varieties for more complex flavor. I do half Granny Smith for tartness and half Honeycrisp for sweetness and it’s really good.
• Add a handful of raisins or dried cranberries to the apple mixture if you like that sort of thing. my grandma always had raisins in hers but I skip them because my kids hate raisins.
• Make mini versions in a muffin tin for individual servings. I tried this once for a party and they were adorable but took way longer to assemble.
• Double the icing if you like things really sweet. I usually make extra because I always run out halfway through drizzling.

storage situation

keep these covered at room temperature for maybe 2 days. after that they get soggy so move them to the fridge.

they’re honestly better after sitting overnight when the filling isn’t as liquidy and everything has melded together.

you can freeze them before icing for up to a month. just thaw at room temperature and add the icing after.

I found a container of these in my freezer from last Thanksgiving that I completely forgot about because I never labeled it. thawed one out and it was still pretty good just a little freezer burned on the edges.

nutrition per piece

for 12 pieces:

these numbers are rough estimates from an online calculator. obviously depends on how much butter you use and how thick you ice them. not exactly health food but worth it.

questions I get asked

can I use puff pastry instead of phyllo

yeah that would work and be even easier. you’d just need two sheets one for bottom one for top. won’t be quite as flaky and delicate but still good

 

my phyllo keeps tearing what am I doing wrong

it’s probably not fully thawed or it dried out. make sure to thaw it slowly in the fridge and keep it covered with a damp towel while working. also some brands are just more fragile than others

 

can I make this with other fruit

totally. peaches or pears would be amazing. berries might be too wet so you’d need to add some cornstarch to thicken the filling. I’ve been wanting to try cherry but haven’t gotten around to it yet

 

how do I keep the bottom from getting soggy

bake it on the lower rack so the bottom crust gets direct heat. also make sure your apples aren’t super juicy. if they released a ton of liquid when you mixed them drain some of it off before spreading them on the phyllo

Source URL: https://ladysuniverse.com/chicago-style-bakery-apple-slices/

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