For the dough

• 500 g all-purpose flour (4 cups)
• 150 g vegetable shortening or lard (⅔ cup)
• 100 g unsalted butter (½ cup)
• 4 egg yolks
• 120 ml evaporated milk (½ cup)
• 60 g white sugar (¼ cup)
• 5 g baking powder (1 teaspoon)
• 3 g salt (½ teaspoon)

For the manjar blanco

• 1 liter whole milk or evaporated milk (4 cups)
• 250 g white sugar (1¼ cups)
• 2 g baking soda (½ teaspoon)
• 5 ml vanilla extract (1 teaspoon)

For the pineapple filling

• 500 g peeled pineapple, finely chopped (3 cups)
• 200 g white sugar (1 cup)
• 1 cinnamon stick
• 2 whole cloves

For the peanut filling

• 250 g toasted ground peanuts (2 cups)
• 200 g white sugar (1 cup)
• 150 ml water (⅔ cup)
• 1 cinnamon stick