Bigotes de Piña

🥘 Ingredients

• masa para pan dulce 800 g
• all-purpose flour 2 Tbs
• relleno de piña 300 g
• vegetable shortening 1 Tbs
• costra de azúcar 200 g
• beaten egg 1 large

1. 1

   Roll masa para pan dulce to a 1/4-inch sheet on a bench dusted with all-purpose flour and cut 12 rectangles of about 4 by 5 inches.
2. 2

   Pipe relleno de piña in a line down each of @&( timer and roll them up into tight logs, sealing the seam.
3. 3

   Lay @&( timer seam down on trays greased with vegetable shortening , bend each into a shallow curve with the ends drawn down, and 60 min .
4. 4

   Pipe three stripes of costra de azúcar along the back of @&( timer , brush the bare dough with beaten egg , and bake at 350°F for 18 min .