Piononos: A Spanish Dessert Recipe from Granada

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If you’ve ever visited Granada, there’s a good chance someone has offered you to try a Pionono. And if not, let me be that someone.

These little sweet rolls might not look like much at first glance, but trust me: they’re special. They’re as rich in flavor as they are in history since the recipe was created in the late 19th century by a local pastry chef in honor of Pope Pius IX ("Pío Nono" in Italian) in the small town of Santa Fe, just outside Granada, in the heart of Andalusia.

These bite-sized sweets are made of soft sponge cake, soaked in syrup, filled with cinnamon-spiced custard cream, and topped with a caramelized swirl and full of comforting flavors like cinnamon, vanilla, and caramel. They’re also naturally portioned — which is either dangerous or perfect, depending on your self-control!

Let’s Talk Ingredients (and a Bit of History)

What I love most about Piononos — beyond how delicious they are — is how they reflect Spain’s layered culinary history. Every ingredient has a purpose, and many of them trace back to Andalusia’s Arab influence, which still shapes the way we cook and bake in this part of the world.

🥚 Eggs & Sugar

The base of the sponge is simple: just eggs and sugar, whipped until light and airy. This gives you a soft, flexible cake — perfect for rolling. There's no baking powder or yeast here — the rise comes entirely from the air you beat into the eggs.

🍋 Lemon Peel & Cinnamon

The use of lemon peel and cinnamon in desserts is a direct legacy of Al-Andalus, the centuries-long Arab presence in southern Spain. You’ll find these flavors in so many Andalusian sweets — from rice pudding to tocino de cielo and of course, Piononos. They add warmth, aroma, and depth to what might otherwise be a very basic pastry cream.

It's one of those flavor combos that instantly transports you to a Spanish pastry shop — comforting and subtly exotic at the same time.

🥛 Milk & Cornstarch

The pastry cream is thickened with cornstarch instead of flour, making it smooth, gluten-free, and beautifully silky. A little goes a long way here — you want a rich but spreadable consistency that doesn’t ooze out when you roll the sponge.

🔥 Sugar for Caramelizing

The final flourish — caramelizing the top with sugar — gives each Pionono a slightly crispy, crackly finish. It’s almost like the top of a crème brûlée, and it adds contrast to the soft interior. Plus, it gives the dessert its signature look.

💡 More Tips from My Kitchen

• Infuse patiently: Let the cinnamon and lemon steep in the milk while it heats — the longer it sits (without boiling), the more aromatic your cream will be.

• Eggs at room temperature whip up better — and faster — for the sponge.

• Use parchment paper and don’t skip greasing it lightly. The sponge is delicate and thin, so you want to avoid sticking.

• A serrated knife works best when slicing the roll into mini portions.

• Torch, don’t broil: Using a kitchen torch gives you that perfect caramelized top without overcooking the cream underneath.

Light, creamy, sweet, and with just the right hint of spice, over the years, this sweet treat became a beloved part of Granada’s local culture — served in cafes, bakeries, and family gatherings. Definetily they’re a must-try Spanish treat and now, you can bring a little piece of our history to your own kitchen.