Vinos Don Jose Onofre

Recipe Information

⏱️ Preparation Time

30 minutes

🔥 Cooking Time

30 minutes

⏰ Total Time

2 hours

🍰 Servings

25 units

🧁 Category

Pastry

🇪🇸 Cuisine Type

Galician

🔥 Calories per Serving

139 kcal

Ingredients for Cream-Filled Pastry Canes

For the dough:

85 g of mild oil
75 g of water
25 g of Don Jose Onofre white wine
250 g of wheat flour
Oil for frying
40 g of white sugar for coating

For the pastry cream:

4 medium egg yolks
120 g of white sugar
50 g of cornstarch
1 teaspoon of vanilla paste
480 ml of whole milk

How to Make Fried Pastry Canes Filled with Cream

We’ll start by making the dough for the canes. To do so, mix 85 grams of mild oil with 75 grams of water and 25 grams of Don Jose Onofre white wine in a bowl.

Add wheat flour to the liquids to form the dough

Gradually add 250 grams of wheat flour to the liquids until a smooth dough is formed.

Form a ball with the dough and cover with plastic wrap

Shape the dough into a ball, cover it with plastic wrap, and place it in the fridge for 30 minutes.

While the dough rests, prepare the pastry cream. Mix 4 medium egg yolks, 120 grams of white sugar, 50 grams of cornstarch, and 1 teaspoon of vanilla paste in a saucepan.

Pour in the milk and cook the cream until thickened

Gradually pour in 480 ml of whole milk and mix until smooth. Cook over low heat, stirring constantly, until the mixture thickens.

Cool the pastry cream covered with plastic wrap

Once thickened, remove the cream from heat, transfer it to a bowl, cover with plastic wrap, and let it cool to room temperature. Then refrigerate until ready to use.

Roll out the dough and cut strips of 25 cm by 2 cm

After the dough has rested for 30 minutes, take it out and roll it into a roughly square or rectangular shape, as thin as possible.

Cut strips approximately 25 cm long and 2 cm wide.

Wrap the dough strips around metal cane molds

Wrap each strip of dough around a metal cane mold. If you don’t have enough molds, reuse them after frying each cane and removing the mold until all the dough is used.

Heat enough oil for frying to about 170–180 ºC, with a depth of at least two fingers. Fry the canes until golden brown.

Remove the canes from the oil and place them on paper towels to absorb the excess oil. Carefully remove the metal molds while the canes are still warm — this is easier than when cold.

After removing the mold, coat the canes in 40 grams of white sugar.

Once all the canes have been fried, coated in sugar, and fully cooled, fill them with the pastry cream using a piping bag.

Ideally, fill the canes just before serving so they don’t get soggy.

Finished cream canes filled with pastry cream

Easy Preparation Summary

Mix the oil, water, and Don Jose Onofre white wine
Gradually add the flour until a smooth dough forms
Form a ball with the dough and refrigerate for 30 minutes
Prepare the cream by mixing the yolks, sugar, cornstarch, and vanilla
Add the milk
Thicken the cream over low heat, let it cool, and refrigerate
Roll out the dough as thinly as possible
Cut dough into strips of about 25 cm long and 2 cm wide
Wrap the dough strips around the molds
Fry the cane molds
Place the fried canes on paper towels
Coat the canes with white sugar
Before serving, fill the canes with pastry cream