• 2 puff pastry sheets, thawed
• 1 egg white
• 1 cup crushed cornflakes
• 5 cups thinly sliced peeled tart apples
• ½ cup sugar
• ¾ cup Splenda
• 1 teaspoon ground cinnamon
• 1 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1 to 2 tablespoons milk
Roll one puff pastry into a 15-in. x 10-in. rectangle. Transfer to the bottom of a 15-in. x 10-in. x 1-in. baking pan. Sprinkle with cornflakes.
In a large bowl, combine the apples, sugar, Splenda and cinnamon; toss to coat. Spoon over crust.
Roll second puff pastry into a 15-in. x 10-in. rectangle; place over apple filling. Beat egg white; brush over pastry. Bake at 400°F for 30 minutes or until golden brown.
For glaze, combine the confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency. Drizzle over warm pastry. Cool completely. Cut into squares.