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Take a Break from Traditional Capirotada with These Spiced Apple-Mango Bars

by Art Rodriguez March 07, 2012

First, who doesn’t love capirotada? Piloncillo melted into a thick syrup, layers of raisins, nuts, and cheese all being soaked up by bolillo bread. Seriously, what’s not to like?

But after making capirotada over the weekend, we were looking at the left over ingredients hanging around our pantry. We swear they were crying to us saying, “Please! Use me to make something delicious for your tummy. And, hey, Mr. LatinoFoodie bloggers, why not soak some of us raisins in that spiced rum sitting in the bottle with that cute pirate on the label?”

How could we resist? This is when we were inspired, searched our refrigerator and found ready made pastry dough and created what we call a Spiced Apple-Mango Bar.


Spiced Apple Mango Bar
6 to 8 servings

1/3 of a piloncillo cone
½ cup of water
1 tsp. vanilla
1 jigger of spiced rum (We used Captain Morgan Original Spiced Rum)
The leaves of 3 fresh thyme sprigs, minced
½ tsp. of cinnamon
Pinch of nutmeg
2 tbsp. unsalted butter
1 Pink Lady apple, cored, peeled, thinly sliced into half-moons
1 Mango, cored, peeled, thinly sliced into half-moons
½ cup of raisins (soaked in rum optional)
Melted butter for brushing
1 sheet prepackaged puff pastry

Preheat oven to 375°F.

In a small sauce pan over medium heat, melt the piloncillo with the water, vanilla, rum, thyme, and spices until the sugar is fully dissolved, stirring occasionally. About five to 10 minutes. Set sauce pan aside.

Melt the butter in a medium sauté pan over medium heat. Add the apples, mangoes, and raisins and toss to coat. Allow to cook for about five minutes. Slowly add half of your piloncillo mixture, toss to coat, and cook for another two minutes. Remove from heat.

Line the bottom of a 9×6” baking dish with parchment paper. Butter your parchment and up the sides of the pan. Roll out your dough on a flat surface. Drape the dough over the prepared baking dish and carefully place in the prepared pan. Fold in the excess dough around the edges to form a one inch rolled border. Trim any dough you don’t need. Spoon in the spice fruit mixture and spread evenly. Use the remaining sauce and drizzle over the mixture. Brush the edges of the pastry with melted butter.

Bake the pastry for 10 to 12 minutes or until crust is golden brown.

Cool, cut into bars and enjoy!

The post Take a Break from Traditional Capirotada with These Spiced Apple-Mango Bars appeared first on Latino Foodie.

Art Rodriguez
Art Rodriguez


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