How to make Nicaraguan Picos!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is dairy-free.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast provides a cheesy flavor without dairy.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and adds a nutty flavor.

egg

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal binds ingredients while being vegan.

Whisk together butter and sugar until creamy and lighter in color.

Crack in one egg and mix it into the butter, whisking again.

Add warm whole milk and mix.

Use 1 pack of instant yeast or 1 tablespoon and 3 cups of flour, mixing with a dough hook.

Add a little flour and knead the dough until it does not stick to your fingers.

Place the dough in a bowl with a little olive oil, cover, and let it rest for an hour in a warm place.

Prepare the filling by mixing dry cheese and sugar with a fork to break up lumps.

After the dough has risen, flatten it out on a floured surface and cut it into 12 portions.

Shape each portion into little balls and flatten them into circles.

Add two spoonfuls of the filling to each circle and fold the edges over to form a triangle.

Place the filled picos on a baking sheet and bake for 35 minutes at 360°F.

Once baked, spread simple syrup (water and sugar cooked together) on top of each pico.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens