Pionono describes different sweet or savory pastries from Granada, Spain, the Philippines, South America, and the Caribbean.

It consists of a layer of pastry made from eggs, sugar, and sifted flour baked in a sheet.

Its most common traditional filling is simply sugar and butter (or margarine), similar to the other forms of the Filipino mamón (sponge cakes).

[4][5] In various South American countries such as Argentina, Uruguay, Chile, Paraguay, Venezuela, Colombia, Peru and in Cuba, piononos are prepared using a dough made of flour, eggs, and sugar, which is baked in a thin sheet then rolled around a filling of dulce de leche sometimes with walnuts, or fruits like strawberries with chantilly cream, or in the case of savory piononos with cured ham, cheese, tomato and mayonnaise, or a savory salad, such as ham salad with asparagus and lettuce, chicken salad or even tuna.

In Uruguay a similar preparation called massini is not rolled and its dough is filled in between with whipped cream and covered with burnt yolks.