This dessert is perfect for the afternoon since you can eat it with any hot drink and with anybody~ If you remember one of my first recipes, which is called Dulce de Leche, you can use it as an element for this dessert~ My Owner tried it a while ago and he loved it~

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.

Nuevo Lien


  • 5 eggs
  • 5 tablespoons sugar
  • 1 teaspoon honey
  • 5 tablespoons flour

Nuevo Lien


Preheat the oven to 400 degrees Fahrenheit.  In a stand mixer, put the eggs, sugar, and honey, and beat on high speed for 8 to 10 minutes.  Meanwhile, line a rimmed cookie sheet with parchment paper and grease with butter or spray with cooking spray.

After 8 minutes, you should have a fluffy batter.  Add the flour in all at once and beat for one minute more, until incorporated.  Pour the batter onto the cookie sheet and spread gently with a spatula (you don’t want to de-fluff the batter!)  Make an even layer covering the cookie sheet.  Place in the oven for 6 minutes.

Dampen a cotton or linen (not terry-cloth) towel and put it flat on the counter.  Sprinkle it lightly with sugar.  Lift the parchment paper off of the cookie sheet, and lay the pionono face down on the wet towel, paper-side up.  Carefully peel the corner of the paper off, and continue, careful not to rip the pionono, until the paper has been removed.  You may rub the paper with a wet washcloth to help detach it.  Fill as below or as desired.  Starting at one end, roll carefully until you reach the other end (too long on the wet towel is not good) and slice.  Arrange on a plate to serve.

Dulce de leche filling:  Using either homemade or store-bought dulce de leche, spread a 1/4 inch thick layer of dulce de leche on the sponge cake before rolling.


Leave a Reply~

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s