Pionono de Santa Fe is a small layered pastry of cinnamon sponge soaked in syrup and topped with caramelised cream, invented in 1897 at Casa Ysla in Santa Fe.

Pionono was invented in 1897 by pastry chef Ceferino Isla at Casa Ysla in Santa Fe, 10km west of Granada, to honour Pope Pius IX (Pio Nono in Spanish). The miniature pastry stands no more than 4cm tall: a cinnamon sponge rolled and soaked in syrup, topped with caramelised pastry cream. In 1916 Casa Ysla was named official supplier to King Alfonso XIII. The Isla family still runs the original Santa Fe shop and Granada-city branches; the recipe has been protected for over a century. The pionono is the canonical Granada gift box: a six-pack travels well and the cinnamon sponge keeps for three days at room temperature.

Where to eat Pionono de Santa Fe in Granada

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Make it at home

Serves 123 hrAdvanced

Ingredients

  • 4 eggs, separated
  • 120g caster sugar
  • 100g plain flour
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 200g caster sugar (for syrup)
  • 200ml water (for syrup)
  • 1 cinnamon stick
  • 300ml whole milk (for cream)
  • 60g cornflour
  • 2 egg yolks (for cream)
  • 80g caster sugar (for cream)
  • Caster sugar for caramelising

Method

  1. Heat oven to 200C. Line a 30x40cm baking tray with parchment.
  2. Whisk egg yolks with 120g sugar until pale. Sift in flour, ground cinnamon and baking powder. Fold gently.
  3. Whisk egg whites to stiff peaks. Fold into the yolk mix in three additions.
  4. Spread the batter on the tray in a thin even layer. Bake 6-7 minutes until just golden. Cool completely.
  5. For syrup: simmer 200g sugar, 200ml water and cinnamon stick for 5 minutes. Cool.
  6. For cream: whisk milk, cornflour, egg yolks and 80g sugar in a saucepan over low heat until thick. Cool and chill.
  7. Cut the sponge into 4cm strips. Brush with syrup. Roll into tight cylinders 4cm tall.
  8. Pipe the cream on top of each cylinder. Sprinkle with sugar and caramelise with a torch.

Editor tip. Casa Ysla guard the exact ratio; if your cream slumps, chill longer before piping.

Common allergens: Gluten, Egg, Dairy.