Pionono

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Pionono
PioNono-Málaga.jpg
Type Pastry
Cookbook:Pionono  Pionono

Pionono may refer to several varieties of pastry popular in Spain, South America, and the Philippines. It is named after Pope Pius IX's Italian nickname, "Pio Nono".[1]

Spain[edit]

Piononos are small pastries traditional in Santa Fe, a small town adjacent to the city of Granada, Spain. A pionono has two parts: a thin layer of pastry rolled into a cylinder, fermented with different kinds of syrup which give the pionono a sweet and pleasant texture, crowned with toasted cream. It is typically eaten in one or two bites.

South America[edit]

In various South American countries such as Argentina, Uruguay, Venezuela, Colombia, and Peru, piononos are prepared using a dough made of flour, eggs, and sugar, which is baked in a thin sheet then rolled around a filling of dulce de leche sometimes with walnuts, or fruits like strawberries with chantilly cream, or in the case of savoury piononos with York ham, cheese, tomato and mayonnaise, or a savory salad, such as chicken salad or even tuna.

Puerto Rico[edit]

In Puerto Rico piononos are prepared using yellow, or sweet plantain as the "bread" around a savory filling. It is usually stuffed with a meat filling called picadillo with cheese, the whole sandwich is then deep-fried.

Philippines[edit]

In the Philippines, the pionono, or pianono, is similar to a jelly roll. It consists of a layer of pastry made from eggs, sugar, and sifted flour baked in a sheet. Once cooled, jelly or other types of filling is spread over the pastry. It is then rolled from one end to the other. The filling may be sweet or savory.

See also[edit]

External links[edit]

References[edit]

  1. ^ Fenix, Mickey (28 August 2014). "‘Bibingka,’ ‘monay,’ ‘escandaloza’ and other curious names of Philippine baked goodies". Inquirer.net. Retrieved 4 December 2014. 

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