3 Authentic Cuban Piyamia Recipes You'll Love

Piyamias, also known as pinchitos or piñones, are a delightful treat in Cuban cuisine that showcases the vibrant, sweet, and slightly tart flavors characteristic of the island's culinary heritage. These sweet snacks are a fusion of influences from Spanish and Indigenous American cultures, making them an exciting culinary delight for anyone looking to explore traditional Cuban desserts. In this comprehensive guide, we'll take you through three authentic Cuban Piyamia recipes that you can easily make at home.

Piyamias de Coco (Coconut Pinchitos)

Piyamias de Coco are possibly the most straightforward type of piyamia to make, yet they deliver a burst of tropical flavor that's both comforting and refreshing. Here’s how to make them:

• Ingredients:
  • 1 cup of finely grated coconut
  • 1 cup of granulated sugar
  • 1/2 cup of water
  • 1 teaspoon of vanilla extract
  • Pinch of salt
• Instructions:
  1. In a saucepan over medium heat, combine sugar, water, vanilla extract, and salt.
  2. Cook until the sugar dissolves, stirring occasionally, then let it come to a gentle boil.
  3. Reduce heat to low, and add the grated coconut. Stir well to combine.
  4. Cook for about 5-10 minutes, stirring frequently, until the mixture thickens to a consistency where it pulls away from the pan's sides.
  5. Remove from heat and let it cool slightly, making it easier to handle.
  6. Once cooled, take small portions of the mixture and shape them into small logs or pinch them into teardrop shapes.
  7. Optionally, roll the piyamias in additional coconut to give them a dusting.
  8. Allow them to set at room temperature or chill them in the fridge for a firmer texture.

⚠️ Note: Be cautious with the heat as the mixture can burn quickly. Keep stirring to ensure even cooking and avoid any burnt spots.

Piyamias de Guayaba y Queso (Guava and Cheese Pinchitos)

This variation adds a layer of complexity by combining sweet guava paste with salty cheese, a popular pairing in Cuban sweets.

• Ingredients:
  • 150g guava paste, cut into small cubes
  • 100g firm white cheese, like queso fresco or farmer's cheese, cut into small cubes
  • 1/2 cup of cornstarch
  • Vegetable oil for frying
• Instructions:
  1. Take one piece of guava paste and sandwich it with a piece of cheese.
  2. Form into a small ball, ensuring the guava and cheese are completely encased.
  3. Roll the ball in cornstarch to coat evenly.
  4. Heat vegetable oil in a pan to 350°F (175°C).
  5. Carefully lower the cornstarch-coated balls into the hot oil, frying until they turn golden brown.
  6. Remove with a slotted spoon and drain on paper towels.
  7. Let them cool slightly before serving, as the cheese and guava will be very hot.

🔍 Note: For an extra touch, after frying, you can dip the piyamias in a light syrup or sprinkle with powdered sugar.

Piyamias de Mango y Jengibre (Mango and Ginger Pinchitos)

This piyamia recipe introduces a tropical twist with the addition of fresh mango and the subtle warmth of ginger.

• Ingredients:
  • 2 ripe mangoes, peeled and pureed
  • 1/2 cup of granulated sugar
  • 1 tablespoon of fresh ginger juice or 1 teaspoon of grated ginger
  • 1 tablespoon of lemon juice
  • 1/4 cup of water
  • 1 cup of cornstarch
• Instructions:
  1. In a saucepan, combine mango puree, sugar, ginger, and lemon juice.
  2. Cook over low heat, stirring until the sugar dissolves and the mixture is uniform.
  3. Add the water, then slowly sift in the cornstarch, stirring constantly to avoid lumps.
  4. Continue cooking until the mixture thickens and pulls away from the sides of the pan, about 5-7 minutes.
  5. Remove from heat and let it cool enough to handle.
  6. Roll into small balls or shape as desired, then coat them in additional cornstarch.
  7. Place on a baking sheet lined with parchment paper to set. They will firm up as they cool.

In essence, Piyamias represent the ingenuity and rich heritage of Cuban sweets. These recipes highlight the diversity within traditional Cuban desserts, blending tropical fruits with spices and traditional techniques to create something uniquely flavorful. Whether you're drawn to the simplicity of Coconut Piyamias, the complex pairing of Guava and Cheese, or the spicy tang of Mango and Ginger, these piyamias promise to transport your taste buds to the sun-drenched streets of Havana. Enjoy the process of making these, and share the joy with friends and family!

What makes Piyamias unique to Cuban cuisine?

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Piyamias reflect Cuba’s vibrant culinary tradition, combining Spanish influences with native ingredients, offering a sweet treat that’s both simple in preparation yet complex in flavor.

Can I make Piyamias with other fruits?

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Yes, you can experiment with various fruits like papaya, pineapple, or even a combination of fruits for different flavors, adapting the recipes to your taste or what’s seasonally available.

How long do Piyamias last?

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Stored in an airtight container at room temperature, they can last for several days. If refrigerated, they might last up to a week, although they are best enjoyed fresh.

Are Piyamias healthy?

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While they contain natural ingredients like fruits, the high sugar content means they should be enjoyed in moderation.