Barritas de Piña
Mexican version of our pineapple tarts with a twist. I went searching for a recipe to make this after my partner shared his childhood stories with me and said he misses this particular snack which brings back his childhood memories.
Ingredients
Instructions
Prepare the bars
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Beat at medium-high speed the cream, sugar, salt vanilla essence and butter until mixture is light and creamy.
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Sift the milk powder/corn flour with the flour. Add the sifted flour to the butter cream and beat under low speed until a soft dough just forms.
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Transfer to the work table and lightly knead until dough is smoother. Do not overdo knead as that will result in a hard pastry.
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Preheat oven to 180C fan mode, top and bottom heat.
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Divide dough into 6 (3) equal portions. Reserve the other portioned doughs in the refrigerator while you’re working with one dough.
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Gently shape the dough into a long tube approximately 1-1.5” wide. With a thick straw or stick, press the stick/straw into the dough to form a deep groove.
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Bake the bars
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Divide pineapple paste into 6(3) portions. Roll each portion into tubes of the same length as the dough.
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Press the pineapple paste into the groove and shape the cookie into a rounded rectangular shape.
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Cut the dough into 8 equal portions, do a final shaping and place cookie on a tray with baking paper.
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Bake at 180 ° C until dough is golden brown, approximately 22-25 minutes
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Cool for 5-8 minutes on the tray before moving to a rack to cool completely (if they are moved when they are hot, they might break).
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Note
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It is important to preheat the oven to 180 ° C for at least 15-20 minutes before putting the cookies in the oven.
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