In my previous post, I shared my recipe for chunky pineapple jam, and showed pictures of several pineapple-flavoured Mexican baked goods that are sold commercially. One kind are Barritas Marinela™, “little bars” filled with a sweet spread; they were a nice treat after school, as I remember, made with a crispy crust, like a pie pastry, and filled with pineapple jam. Last time I was in Mexico, I spotted the original pineapple, and also strawberry flavour, as shown below:
And I have found the pineapple ones in the US in the past:
As it may be appreciated, the filling is not jam with real fruit anymore, but, as even stated on the wrapper, an artificially flavoured spread.
Sometimes living in Canada means having limited access to such Mexican products, but during the current state of emergency, making them at home might be the only way to satiate a craving. Once the homemade jam is ready, these pineapple bars are quick to make, and provide a real-fruit taste, to refresh the memory of the barritas I used to know from my childhood.
Pineapple bars – Barras de piña
Ingredients (for 28 bars, two-inch long each)
2 cups chunky pineapple jam (click here for my recipe)
2 cups flour
1 tsp baking powder
1 cup butter
2 tbsp sugar
Prepare a baking tray with rim by lining with parchment paper; set aside. Mix flour and baking powder in a large bowl; cut butter in the flour mix with a wooden spatula, then rub with fingers until a sandy texture is reached. Make an opening in the centre, mix eggs and sugar there, and then incorporate everything into a soft dough. Form a flattened ball and slice into quarters:
Preheat oven to 350°F (180°C). Working with one quarter of the dough at a time, form into an elongated shape, then use a rolling pin to extend into a rectangle, approximately 15 inches long by 3 inches across:
Place extended dough on prepared baking sheet; spread about half a cup of pineapple jam along the centre of the strip, leaving a half-inch border on either long side (seen on the left, below); fold one uncovered edge over the jam (photo below, centre) and then fold the other edge, leaving a gap along the centre (photo below, right):
Pinch each end of the long bar, so the jam will not leak once heated in the oven:
Repeat with the rest of the dough and jam, to form four long bars:
Bake for approximately 25 minutes, until pastry is golden brown and crispy. Remove from oven and allow to cool down to room temperature:
The bar at the bottom had too much room to expand so, if the tray is too wide like in this case, it would be a good idea to fill the gap with some crumpled Al foil, or even better, roll some and place in between bars, for an even distribution.
Transfer bars to a cutting board carefully, to avoid cracking. Trim one end, then slice into individual portions. The commercial treats are about three inches long, but I cut them into 2-inch lengths to have shorter trimmings at the ends:
Packed into cellophane baggies, as seen in the photograph at the top of this post, and the one below, these pineapple bars may be a nice gift to leave at a friend’s door during this time of social distancing, and I am sure they will be a hit at school or church bake sales, once the pandemic is behind us:
Today is Victoria Day, a truly Canadian holiday that marks the first long weekend of the warm season, although this year in particular has been cool and rainy; adding the current state of emergency, instead of camping or going to the gardening centre, baking a batch of pineapple bars is a warmer, and much safer, option.
I am sharing my recipe to Thursday Favourite Things #434 with Bev @ Eclectic Red Barn, Pam @ An Artful Mom, Katherine @ Katherine’s Corner, Amber @ Follow the Yellow Brick Home, Theresa @ Shoestring Elegance and Linda @ Crafts a la Mode.
I am joining Fiesta Friday #329 with Angie @ Fiesta Friday, this week co-hosting with Diann @ Of Goats and Greens and Liz @ Spades, Spatulas & Spoons. And special thanks to Angie and Laurena @ Life, Diet, Health for featuring my Chunky Pineapple Jam at this party.