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Type Pastry
Cookbook: 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 name, "Pio Nono".[1]


  • Spain 1
  • South America 2
  • Puerto Rico 3
  • Philippines 4
  • See also 5
  • External links 6
  • References 7
  • Gallery 8


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

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 ham salad with asparagus and lettuce, chicken salad or even tuna.

Puerto Rico

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 or seafood with cheese, the whole sandwich is dipped in a batter made from flour and eggs then deep-fried.


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

External links

  • Puerto Rican piononos with lobster
  • Puerto Rican shrimp piononos
  • Pianono


  1. ^


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