We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Español
  • Facebook
    22
  • Pinterest
    0
  • Save
    138
  • WhatsApp
  • Print
    138
  • Email
    69

Nicaraguan Picos

  • Prep 20 min
  • Total 24 hr 0 min
  • Ingredients 12
  • Servings 8
  • Facebook
    22
  • Pinterest
    0
  • Save
    138
  • WhatsApp
  • Print
    138
  • Email
    69

Ingredients

To prepare the syrup:

1/2
cup sugar
1/2
cup water

To prepare the picos:

1/2
cup vegetable shortening
1
cup milk
1 1/2
tablespoon dry yeast
1
cup sugar + 2 teaspoons
2
tablespoons lukewarm water
1/2
cup sugar
3
eggs
1
teaspoon salt
5
cups all-purpose flour
1/2
cup dried cheese, coarsely grated

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
621.7
% Daily Value
Total Fat
13.2g
20%
Saturated Fat
4.4g
22%
Cholesterol
80.0mg
27%
Sodium
380.1mg
16%
Total Carbohydrate
112.2g
37%
Dietary Fiber
2.7g
11%
Sugars
51.7g
Protein
14.0g
% Daily Value*:
Vitamin C
0%
0%
Calcium
10.60%
11%
Iron
22.50%
22%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

Powered By Edamam

Expert Tips

You can use shredded cotija cheese or any other kind of dry, salty cheese.

Directions

  • 1 To prepare the syrup: Combine the sugar and water in a small pot and bring to a boil over medium heat. Boil for 5 minutes. Let cool before using.
  • 2 To prepare the picos: In a small pot, heat the margarine together with the milk until it’s completely melted. Turn off the stove and let cool.
  • 3 In a small container, combine the yeast, the 2 teaspoons of sugar and lukewarm water. Let rest a few minutes until the mix has thickened and is bubbly. Incorporate the milk with the melted butter, at room temperature, and stir well.
  • 4 In a mixing bowl, combine 1/2 cup sugar, the eggs and salt. Incorporate the yeast mix and beat on low speed with the paddle attachment until thoroughly mixed. Add the flour and beat for 7 minutes. Cover with aluminum foil and refrigerate overnight.
  • 5 The next day, remove the dough from the refrigerator. Preheat the oven to 375°F.
  • 6 Divide the dough into 8 pieces and squish each piece down with your hands to give it circular shape. Flour the work space and your hands.
  • 7 Sprinkle the grated cheese over the top of each piece of dough along with 1/2 cup of remaining sugar. Fold one half in towards the center, and later the remaining 2 sides to form a triangle. Arrange on a greased baking sheet and let the dough rise for about 1 hour. If you’re in a very hot place, like Nicaragua, 30 minutes will likely be long enough. Bake for 25 minutes or until the picos have expanded and are golden brown.
  • 8 Remove from the oven and transfer to a cooling rack. Immediately drizzle with the syrup and let cool completely. Serve.

In Nicaragua, picos are a classic accompaniment for an afternoon cup of coffee or a late morning glass of pinolillo. These picos are sweet breads with three points, knead into the shape of a triangle and stuffed with dried, grated cheese and sugar for a beautiful contrast of flavors. The sweetness of the bread and the salty touch of cheese is nothing short of delicious. Sometimes spongy and soft, other times thin and crispy, the thin and crispy variety is a constant temptation for me, and I could eat one after the other. And later some more, because these picos are truly irresistible. Serve them as a snack, you’ll love them!

Rate and Comment

Morena Cuadra Morena Cuadra
September 20, 2016

In Nicaragua, picos are a classic accompaniment for an afternoon cup of coffee or a late morning glass of pinolillo. These picos are sweet breads with three points, knead into the shape of a triangle and stuffed with dried, grated cheese and sugar for a beautiful contrast of flavors. The sweetness of the bread and the salty touch of cheese is nothing short of delicious. Sometimes spongy and soft, other times thin and crispy, the thin and crispy variety is a constant temptation for me, and I could eat one after the other. And later some more, because these picos are truly irresistible. Serve them as a snack, you’ll love them!