Pionono
Piononos may refer to several varieties of pastry popular in Spain, Latin America, and The Philippines.
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[edit] Spanish version
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.
[edit] South American versions
In various South American countries such as Argentina, Venezuela, Panama, 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, fruits, chantilly cream, or salty fiambre, or a savory salad, such as chicken salad.
[edit] Puerto Rican version
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.
[edit] Philippine/Filipino version
In The Philippines, piononos, or pianonos, are similar to jelly rolls. It is made up of a layer of pastry that consists of eggs, sugar, and sifted flour. It is usually baked as a sheet. Once cooled, jelly or other fillings are spread over the pastry. Then it is rolled from one end to the next. Fillings can range from anything sweet to savory.
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[edit] Recipes
Puerto Rican piononos with lobster
Pianono astray.com
