Recipe of pionono, a delicious sweet of Granada

The pionono is a traditional sweet of Granada specifically from the municipality of Santa Fe. If you ever have the opportunity to visit the beautiful province of Granada do not leave without tasting this delicious sweet. According to historical data, the name of this sweet is a tribute to Pope Pius IX, and in Italian it is written as "Pío nono".

This candy is a cake of small size and moistened in some sweet liquid for example a syrup, similar to the sweets that we know as drunk, which is rolled and on the top as a crown wears a toasted pastry cream.

If you like to make your own sweets at home, preparing piononos is easy, in this post we tell you how to do it. They are sweet ideals at the same time as exquisite to taste them both for dessert and snacks.

Grenadine recipe of piononos

Ingredients for sponge cake:

  • 60 grams of confectionery flour.
  • 30 grams of simple wheat flour.
  • 3 eggs.
  • 90 grams of sugar
  • A pinch of salt.

Preparation of the sponge cake:

  1. We extract the tray from the oven and we cover the oven tray with baking paper, we reserve lined. We preheat the oven with a temperature of 180ºC for 10 minutes.
  2. In a bowl we put the eggs together with the sugar and beat them well until they double their volume.
  3. Add to the beaten eggs the sifted flours, the pinch of salt and with the help of a spatula we mix the ingredients with enveloping movements.
  4. We spread the dough well on the oven tray and bake the dough for about 10 minutes at 180ºC. We remove the tray from the oven and let the cake cool.
  5. Once it has cooled, we crush the cake a bit to make it thinner.
  6. We can help ourselves with a rolling pin and we will do it gently without exerting much pressure and we reserve to go making the pastry cream and the syrup.

Ingredients for the pastry cream:

  • 250 ml. milk.
  • The seeds of a vanilla pod.
  • Two egg yolks
  • A spoonful of cornstarch
  • Two spoons of sugar.

Creation of the pastry cream:

  1. In a saucepan put the milk to cook together with the vanilla seeds until it boils.
  2. In a bowl we put the yolks, the sugar, the cornstarch and beat well.
  3. Without stopping to stir, we gradually incorporate the boiled milk, carefully so that it does not cut.
  4. Again we put the mixture to the fire we go and cooking it without stopping to stir until it thickens.
  5. We remove the pastry cream from the fire and put it in a bowl, we reserve it while it cools and then add it to the piononos.

Ingredients for cinnamon syrup:

  • 100 gr. of sugar.
  • The same amount of water.
  • A cinnamon stick

Preparation of cinnamon syrup:

  1. In a saucepan put the sugar, water, cinnamon stick and put it to cook over low heat.
  2. We stir continuously until it boils.
  3. Once it boils and the syrup is at its point, turn off the heat and remove the cinnamon stick.

Elaboration of the piononos:

  1. The sponge cake we had reserved was moistened with the cinnamon syrup, using a brush. We rolled up the sponge so that it was well moistened. Once again we opened the cake and spread the pastry cream over it.
  2. Sprinkle with a little ground cinnamon. We return to roll the cake, once rolled we cut the sponge cake to form the piononos or small sweets.
  3. With the help of a mouthpiece we put on the top of each sweet as if it were a crown a bit of custard.
  4. Sprinkle sugar over each crown and with a torch or burner we brown the sugar to give the golden touch to the sweet.

At the time of serving them we can present each pionono on a paper capsule.

Images of Confidential Recipes and La Gata Curiosa.

TORTA DE LA VIRGEN DE LAS ANGUSTIAS #Granada (April 2024)