Golden, flaky layers of pastry wrapped around tender cinnamon apples and finished with a sweet vanilla drizzle—Chicago Style Bakery Apple Slices taste like something you’d pick up from a hometown corner bakery case. They’re baked in a big pan, sliced into squares, and perfect for feeding a crowd without fussing over individual pies.

If you grew up in the Midwest, this dessert will feel wonderfully nostalgic, but it’s just as easy to fall in love with even if you didn’t. With store‑bought puff pastry and a simple spiced apple filling, you’ll have a bakery‑style treat on the table with far less effort than a traditional layered pie.

Why You’ll Love These Chicago Style Bakery Apple Slices

These apple slices deliver all the cozy flavor of apple pie with a fraction of the work. Instead of rolling and crimping pie dough, you use two sheets of puff pastry to sandwich a generous layer of cinnamon‑scented apples. The pastry puffs into buttery, crisp layers while the apples cook down into a soft, jammy filling.

They’re also incredibly shareable. Because they’re baked in a 9×13‑inch pan and cut into bars, they’re ideal for potlucks, holiday dessert tables, game days, or anytime you need a dessert that can be sliced and passed around. Plus, they taste just as good slightly warm as they do at room temperature—handy when you’re entertaining.

What Kind of Pastry Should I Use for Chicago Style Bakery Apple Slices?

Classic Chicago bakery apple slices are usually made with a laminated dough that bakes into tall, flaky layers. Puff pastry is the easiest way to recreate that texture at home. Look for frozen all‑butter puff pastry if you can—it has the richest flavor and the best rise—but any good‑quality puff pastry will work.

Make sure the pastry is thawed but still cold before you roll it out. If it gets too soft, pop it back in the fridge for a few minutes. Cold pastry going into a hot oven is the key to dramatic, bakery‑style layers.

Ingredients for the Chicago Style Bakery Apple Slices

Before you start, it helps to understand what each ingredient brings to the pan so you can make smart swaps if you need to.

Puff pastry sheets – Ready‑made puff pastry gives you those signature flaky bakery layers without the work of laminating dough from scratch.

Tart apples – Firm, tart apples like Granny Smith hold their shape and keep the filling from becoming overly sweet or mushy.

Granulated sugar – Adds sweetness and helps draw moisture out of the apples so they cook down into a soft, jammy filling.

Light brown sugar – Deepens the flavor with caramel notes and gives the filling that classic bakery warmth.

All‑purpose flour – Thickens the apple juices as they bubble so the slices hold together cleanly once cooled.

Ground cinnamon and nutmeg – Bring cozy spice and warmth that pairs perfectly with baked apples.

Salt – A pinch keeps the sweetness in check and makes all the flavors pop.

Fresh lemon juice – Brightens the filling and adds a little acidity so the apples don’t taste flat or overly sugary.

Unsalted butter – Drizzled over the apples for extra richness and a glossy, tender finish.

Egg and water – Whisked together for an egg wash that helps the top pastry brown beautifully and stay crisp.

Powdered sugar – Forms the base of the simple vanilla glaze that mimics classic bakery icing.

Milk or cream – Thins the glaze to a pourable consistency and adds a bit of richness.

Vanilla extract – Adds that nostalgic, sweet bakery aroma to the glaze.

How To Make the Chicago Style Bakery Apple Slices

This recipe comes together in a few simple stages: prepping the pan, building the apple filling, layering the pastry, and finishing with glaze once everything has cooled.

Step 1: Prep the Pan and Pastry

Line a 9×13‑inch baking pan with parchment paper, leaving a little overhang on the long sides so you can lift the finished dessert out in one piece. On a lightly floured surface, roll one sheet of thawed puff pastry into a rectangle that fits the bottom of the pan. Press it gently into the pan, easing it into the corners without stretching.

Step 2: Mix the Apple Filling

Peel, core, and thinly slice your apples and add them to a large mixing bowl. Sprinkle over the granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Toss until every slice is coated and the mixture looks juicy and evenly spiced.

Step 3: Build the Apple Layer

Spread the apple mixture evenly over the puff pastry in the pan, making sure the apples reach all the way to the edges so every bar gets a generous filling. Drizzle the melted butter evenly over the top to add richness and help the apples cook down.

Step 4: Add the Top Pastry and Seal

Roll the second sheet of puff pastry to roughly the size of the pan. Lay it over the apples, lining up the edges. Pinch or crimp the edges of the top and bottom pastry together all the way around the pan to seal in the filling. Use a sharp knife to cut several small slits in the top crust so steam can escape.

Step 5: Egg Wash and Bake

Whisk the egg and water together to make an egg wash, then brush it over the top pastry. Bake in a preheated 400°F (200°C) oven for about 28–32 minutes, or until the pastry is puffed, deep golden brown, and the apple filling is bubbling through the steam vents.

Step 6: Cool and Glaze

Remove the pan from the oven and let the apple slices cool in the pan for at least 45–60 minutes. This cooling time allows the filling to thicken so the bars slice neatly. Once just warm, whisk together the powdered sugar, milk or cream, and vanilla to make a smooth glaze, then drizzle it generously over the top pastry.

Serving and Storing Chicago Style Bakery Apple Slices

Because this dessert is baked in a large pan and cut into squares, it’s perfect for sharing. A 9×13‑inch pan will give you about 12 generous bakery‑style slices, enough to serve 10–12 people depending on how big you cut them and how many seconds are requested.

For the best texture, let the slices cool until just slightly warm before cutting. Use the parchment overhang to lift the whole slab out of the pan, transfer it to a cutting board, and slice with a long, sharp knife. Wipe the blade between cuts for the cleanest layers.

Store leftover slices in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. The pastry will soften a bit over time but still tastes lovely. To refresh, warm individual slices in a 300°F oven or toaster oven for a few minutes until the pastry perks back up.

If you’d like to make them ahead, you can bake the pan the day before, let it cool completely, then glaze and slice shortly before serving.

What to Serve With Chicago Style Bakery Apple Slices

Vanilla Ice Cream

A scoop of vanilla ice cream melting over a warm slice turns this dessert into a full‑on apple‑pie‑a‑la‑mode experience.

Fresh Whipped Cream

Lightly sweetened whipped cream adds a cool, airy contrast to the rich pastry and spiced apples.

Hot Coffee or Latte

The slight bitterness of coffee balances the sweetness of the glaze and makes these slices feel like a true bakery treat.

Caramel Sauce

Drizzle warm caramel over the glazed slices for an extra layer of indulgence—especially good for fall gatherings.

Sharp Cheddar Cheese

For a classic Midwestern twist, serve the apple slices with thin slices of sharp cheddar; the salty, tangy cheese is surprisingly perfect with sweet apples.

Spiced Tea or Hot Apple Cider

A mug of chai, cinnamon tea, or hot cider echoes the spices in the filling and makes this dessert feel extra cozy on cool days.

Want More Apple Dessert Ideas?

If these Chicago Style Bakery Apple Slices are your kind of comfort baking, you’ll love exploring more fruit‑forward treats from Nora Nosh.

Try the Easy Apple Crisp Bars for a crumbly, streusel‑topped spin on baked apples that’s just as shareable as these slices. (Easy Apple Crisp Bars)
Craving something a little sunnier? Peach Cobbler Crumble Bars layer juicy peaches and buttery crumbs in the same easy bar format. (Peach Cobbler Crumble Bars)
For citrus lovers, the Magic Lemon Cobbler delivers a bright, tangy pudding‑like center with a golden top—perfect when you want a break from apples but still love baked fruit. (Magic Lemon Cobbler)
When chocolate is non‑negotiable, Delicious Boston Cream Poke Cake gives you tender cake, creamy filling, and a glossy chocolate topping in every bite. (Delicious Boston Cream Poke Cake)
And for a richer, ultra‑gooey option, Mississippi Mud Cake is a fudgy, marshmallow‑topped classic that’s always a crowd‑pleaser. (Mississippi Mud Cake)

Save This Pin For Later

📌 Save these Chicago Style Bakery Apple Slices to your Pinterest dessert board so you can find them anytime you’re craving a cozy apple treat.

After you’ve baked a pan, come back and let me know how they turned out—did you stick with tart Granny Smith apples or mix in a sweeter variety? Did you go heavy on the glaze or keep it light?

I love hearing how you make these recipes your own. Questions are always welcome too—let’s help each other bake smarter and share more sweet memories.

For even more baking inspiration and everyday food ideas, explore the recipes I share over on Pinterest at Nora Nosh Recipes—you’ll find plenty of desserts, snacks, and weeknight favorites to pin for later.