DETAILS After kneading the dough and a few resting times, the dough is stretched on a table to put the corresponding filling and wrapped over it giving it that characteristic form of "churro" and then kneel it on a baking sheet and let it rest 12 to 18h. At its optimum fermentation point, the pineapple pieces are put on top and cooked in our oven and allowed to cool to pack and handle with great affection and thus achieve the best possible conservation and durability.