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Nicaraguan Recipes

Submitted by Gil on Sun, 2006/10/08 - 20:17.
0

A person can look up and down the web but is unlikely to find good detailed recipes for Nicaraguan food. Does anybody have a recipe for Nicaraguan Picos? (triangular sweet bread)

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missing link is the dough

Submitted by Gil on Sun, 2006/10/08 - 20:59.

The dough for the PICOS bread is the missing ingredient in recipes found on the internet. They assume you know how to make the dough. WRONG. Does anybody know how to make the dough?

Submitted by Tom R on Sun, 2006/10/08 - 20:49.

Recipe for Picos

Submitted by Tom R on Sun, 2006/10/08 - 20:34.

There are so many varieties of Picos, this is one with quajada (which you probably won't be able to find in the US)

from http://www.geocities.com/NapaValley/7035/nicaragua.html

Picos

regular bread dough

cane sugar - In the US often sold under the brand name Sugar In The Raw

quajada - a powdery soft cheese from Nicaragua

Roll the bread dough thin and cut into large triangles. Place about half a teaspoons of cane sugar and a small piece of quajada on one corned of the triangle. Fold over the other corner of the triangle and seal the edges. Bake until the bread is done. If you use refrigerated bread dough from a can it will only take a few minutes. If you make the bread dough from scratch it will take a while longer. This is what I miss the most about Nicaragua. Its almost impossible to duplicate in the US because quajada is so difficult to find, even in Hispanic neighborhoods. And I never found another cheese that comes close in terms of texture or taste. Make it with your favorite cheese instead.

Thank you very much for you

Submitted by Gil on Sun, 2006/10/08 - 20:49.

Thank you very much for your quick reply. I actually had seen this one (it is listed in the internet many times under different titles). The problem is that it tells you to start with regular dough. What is regular dough? The dough for picos is sweet and is different than whatever regular dough is?

The stuffing (cheese and cinnamon sticks), and the topping (sprinkled sugar) I think I can manage. The secret and missing link for me is the dough itself. Please let me know if you see anything for that...

Thank you!!!

My brother-in-law was a

Submitted by Elchelechispa on Tue, 2006/10/10 - 12:35.

My brother-in-law was a baker for many years and his specialty was picos. I will ask my wife, his sister what the recipe is for the dough and send it to you asap. He makes the greatest picos, by the way.

Give us some

Submitted by Giacomo Fiorino on Wed, 2006/10/11 - 06:45.

Why don't you let us judge your brother in low picos? Can't wait to try some.

NICALIBRE Jacko

Please share it with all

Submitted by Former NL Member on Tue, 2006/10/10 - 14:57.

My wife wants to bake Nica style things, and she'd appreciate any knowledge you have. I'm totally addicted to picos.

My contribution

Submitted by fyl on Sun, 2006/10/08 - 20:49.

Here is my contribution to the lack of cuajada problem: http://www.nicaliving.com/node/1092