Piononos de Santa Fe (Piononos)
Piononos Say it: pee-oh-NO-nos
Piononos are delicate rolled sponge cakes filled with silky pastry cream and dusted with cinnamon sugar. Originating in the town of Santa Fe near Granada, these iconic Andalusian pastries are named after Pope Pius IX. They are traditionally enjoyed with coffee or as an afternoon treat in local pastry shops and homes throughout Granada province. The contrast of the soft, moist sponge, rich custard filling, and fragrant cinnamon makes them a beloved sweet bite.
Piononos de Santa Fe (Piononos)
Piononos
Pronounced pee-oh-NO-nos
- Serves
- 6
- Prep
- 45 min
- Cook
- 12 min
- Total
- 57 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Pastry Cream
To Finish
Method
Preheat oven to 375°F (190°C). Line an 18x13-inch (46x33 cm) rimmed baking sheet with parchment paper and lightly grease it.
In a clean bowl, beat the egg whites with the salt until soft peaks form. Gradually add half the sugar and beat until stiff and glossy.
In another bowl, beat the egg yolks with the remaining sugar and vanilla until pale and thick, about 3 minutes. Gently fold the yolk mixture into the whites.
Sift the flour and baking powder over the egg mixture and fold in carefully until just combined, keeping the batter airy. Spread evenly into the prepared pan.
Bake 10-12 minutes until the top is golden and the cake springs back when lightly touched. Immediately invert onto a clean kitchen towel dusted generously with powdered sugar. Peel off the parchment and roll the cake up from a short side with the towel inside. Let cool completely.
While the cake cools, make the pastry cream. Heat the milk in a saucepan until steaming but not boiling. In a bowl, whisk egg yolks, sugar, cornstarch, and salt until smooth. Slowly whisk in half the hot milk, then pour the mixture back into the saucepan.
Cook over medium heat, whisking constantly, until the cream thickens and bubbles, about 2 minutes. Remove from heat, stir in vanilla and butter until smooth. Press plastic wrap directly on the surface and chill until cold.
Unroll the cooled cake, spread the pastry cream evenly over it leaving a ½-inch (1 cm) border. Roll the cake up tightly from a short side, using the towel to help guide it. Wrap in plastic and chill 30 minutes to firm.
Mix the sugar and cinnamon on a plate. Trim the ends of the cake roll for neat edges, then slice into 1-inch (2.5 cm) rounds. Roll each piece in the cinnamon sugar to coat the sides.
Serve immediately or keep chilled until ready.
Regional variants
Some bakers add a thin layer of toasted ground almonds or a splash of rum to the pastry cream. In modern versions, chocolate pastry cream or fruit fillings occasionally appear, though these stray from the traditional Santa Fe recipe.
Cook's notes
- The sponge is delicate; roll it while still warm to prevent cracking.
- Make the pastry cream a day ahead so it has time to chill and set properly.
- For cleaner slices, use a sharp serrated knife and wipe it clean between cuts.
Serve with
Strong coffee or café con leche; sometimes paired with a glass of sweet sherry.
Make ahead and storage
The cake and pastry cream can be made 1 day ahead. Assemble and coat with cinnamon sugar up to 4 hours before serving; store in the refrigerator.
