Piononos de Plátanos Maduros (Ripe Plantain Rolls)

Piononos de plátanos maduros (Ripe plantain rolls)

It is said, not completely groundlessly, that New York City is the second biggest Dominican city. When it comes to our sites, we have more readers in New York than in any other city in the world.

Watching Hurricane Irene head for New York filled us with the same sense of dread as the news that a hurricane is headed for our country.

Piononos de plátanos maduros (Ripe plantain rolls)

I have to confess that watching the news of New York bracing itself for a hurricane is a somewhat strange scenario for me. If Wikipedia is to be believed, New York has been affected by 19 hurricanes in the last 10 years, but I have to admit that, this was the first time I saw New York in full hurricane-preparation mode.

Fortunately Irene spared New Yorkers (and neighboring areas) the worst, just as it did with us. Small blessings and all that.

Piononos de plátanos maduros (Ripe plantain rolls)

We Dominicans joke that “everyone has an uncle in New York”, as far as I know I may be the only Dominican who doesn’t, but I would still like, nonetheless, to express our happiness that it wasn’t as bad as it could have been.

Sunshine and happiness

This dish, for some reason, reminds me of sunshine, blue skies and happy days. Let me send you some sunshine and our best wishes for a speedy recovery, and I would love to hear how you fared.

Buen provecho!

Aunt Clara
Piononos de Plátanos Maduros (Ripe Plantain Rolls)
Prep time
Cook time
Total time
A pionono is a roll. It is a pretty common dish throughout Latin America. The most common presentation is a thin cake spread with either jam or milk cream and rolled, then cut into small slices. Piononos de Plátanos Maduros (Ripe Plantain Rolls) is a savory version.
Serves: 6 servings
  • 3 ripe plantains
  • ⅓ lb very thinly-sliced ham
  • ⅓ lb very thinly-sliced mozzarella or cheddar
  • ¼ cup olive oil
  1. Pre-heat the oven to 450ºF (230ºC),
  2. Peel the plantains.
  3. Cut them into as thin slices as you can.
  4. Place on top a slice of ham and a slice of cheese roughly the same size as the plantain slice.
  5. Roll as tightly as possible and hold with a toothpick.
  6. If the rolls are too big, cut them into halves.
  7. Place on an oiled non-stick baking tray
  8. Drizzle with the remaining oil.
  9. Brush some of the oil on the rolls.
  10. Bake until the plantains are golden brown on the outside.
  11. Serve hot.
I am not sure what is the name of the type of plantain I used this time, it was some square-ish shorter type that yielded very uniform slices. I had to cut the slices in halves because they resulted in rolls that were too big for finger food. Depending on the type of plantain you find you can change these instructions. The number of rolls you get may vary depending on the type of plantains you use.

Since they are supposed to be served hot, you can place them in the fridge after step 8 until it is time to serve your guests.
Nutrition Information
Serving size: 2 piononos
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{ 17 comments… add one }

  • Rosanna Jimenez December 4, 2014, 2:15 PM

    Those are rulos! Interesting recipe, I will definitely try it out!

    Thank you for this page! I love it and use it as a reference all the time 😛

  • Natashalh September 26, 2014, 11:39 PM

    I just told my Cuban husband about your recipe and he can’t wait to try them! Pinning so I don’t loose track of it. =)

  • Ariana gomez April 3, 2014, 6:10 PM

    i like this recipe,,,Now i get it.

  • Bharati Naik October 31, 2012, 8:31 AM

    I love the way you group up all the ingredients and take a picture of what you used. It makes it so much easier to copy the recipes…. Thanks foe sharing

  • Joan April 19, 2012, 1:52 AM


    Just found this site. I was looking for recipes for Plantains that are not fried.

    Thank you, I know have many ideas.

    Joan in NJ

  • Solanye November 23, 2011, 6:34 AM

    Sorry it is on the dominican cake recipe not this one, the ingredients disappear and you only get the instructions. Thanks!

  • Solanye November 22, 2011, 11:00 AM

    When you click the "print" button the ingredients disappear, so when you print the recipe you only have the instructions. ?

    • Aunt Clara November 22, 2011, 11:15 AM

      Sorry, I couldn't duplicate that error in any browser.

      I clicked on the green print button, clicked on the "No images" on the top gray bar, changed the font size (to use less paper, your choice) and printed. It came out perfectly fine.

      Make sure you are not accidentally clicking on the text, once you do it it will be deleted.

  • sylvia edna November 2, 2011, 11:55 AM

    Platanos maduros are my favorite. Love the pictures, they're making me hungry.

  • Aunt Clara September 10, 2011, 4:50 PM

    Somebody told me the name of these plantains are Philippine (plátanos filipinos). No idea if it is so.

  • Aunt Clara August 29, 2011, 9:03 AM

    Jon, these look like very big rulos, but are plantains (rulos are closer to bananas), these look and taste like regular plantains, just look different.

    I have a whole Dominican book on plantains, unfortunately it doesn't describe any of the varieties. Bummer!

    • Maggie September 20, 2011, 8:52 AM

      rulos are baby plantains but, do have a texture closer to that of bananas.

  • Jon Anderson August 29, 2011, 8:41 AM

    Looks to me like what we call Rulo. I used to eat a lot of them in San Juan de la Maguana, but never ripe. Recipe looks great by the way.

  • Sandra B Gomez August 29, 2011, 8:39 AM

    Irene just brought us a lot of rain and power was off for most of the day here in Massachusetts, we just got our power back a few minutes ago!

    I'm so glad you posted this recipe! I have a few platanos maduros that I have to use soon, hope the power doesn't go out again, so I could use the oven!

  • Aunt Ilana August 29, 2011, 8:11 AM

    In Spain the most famous piononos (said to be named after Pope Pius IX) come from Granada and are sweet, not savoury: http://www.piononos.net/

  • Aunt Clara August 29, 2011, 7:56 AM

    I am very glad to hear you are fine, and I specially love to hear your take on piononos (I have seen but never tasted the PR version).

  • JudithNYC August 29, 2011, 7:06 AM

    I am very interested in this version of piononos, as I have only tried the Puerto Rican version with ground beef. By the way, just recently I taught a young Dominicana how to make them via email. She grew up in Oregon and her mother is not into cooking. My young friend wanted to learn how to make some criollo recipes, so I started he off with piononos and pastelon.

    The plantain in your foto looks like a guineo malango to me. In my hometown we used them mostly in pasteles.

    Boricua in NY here. I don't have an uncle in NY either, LOL as my son and I are the first in our family to move up here. We were in full hurricane alert mode. As Puerto Ricans we know well the devastation a hurricane can cause. My son had to evacuate his building as it is right on the East River but I live in on high ground so just stayed put. Gracias a Dios, everything was much ado about nothing (mostly).