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Canutillos de Bilbao

50 mins

4 people

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

Learn how to make authentic canutillos de Bilbao with my Grandma’s recipe. Canutillos are made our of type of filo pastry, that is shaped into a cone and fried in hot oil until crispy. The cones are then filled with an orange scented pastry cream. They are superb!

Ingredients
Method

For the cones:
200ml olive oil
200ml whole milk
300g plain flour
20g caster sugar
1 orange peel
Sunflower oil to fry
For the orange cream:
500ml whole milk
100g caster sugar
15g corn flour
20g plain flour
6 egg yolks
Zest of one orange
1 vanilla pod, split

For the pastry cones, fry the orange peel in the olive oil, remove it and once the oil has cooled down to a warm temperature, mix the sugar and milk, followed by the flour mixing well until a soft dough is formed that is slightly oily, allow to rest for 5 minutes.
Use a rolling pin to roll small portions of the dough into extremely thin sheets, this dough will allow you to roll it as thin as filo pastry. Cut into 2cm wide sheets. Using stainless steel cones of 12cm in size, wrap the whole cone with the ultra-thin pastry, cutting off the excess pastry once you have covered the entire cone.
Fry the cones in hot oil at 180˚C until golden brown preventing them from sticking with each other, once fried remove carefully the steel cone from inside and continue rolling more pastry until you have fried all of them.
For the orange cream, in a medium size pan bring the milk to the boil with the vanilla pod. In a large bowl whisk the rest of ingredients until a smooth paste is formed. Pour the boiled milk and mix well, return to the pan and bring to the boil for 2 minutes. Set aside and cool down.
To finish, place the orange cream into a piping bag and fill the cones, the cream should be slightly warm. Dust with icing sugar and drizzle with a glaze, made out of 3 tablespoons of marmalade, a squeeze of lemon juice and a splash of water.

Ingredients

For the cones:
200ml olive oil
200ml whole milk
300g plain flour
20g caster sugar
1 orange peel
Sunflower oil to fry
For the orange cream:
500ml whole milk
100g caster sugar
15g corn flour
20g plain flour
6 egg yolks
Zest of one orange
1 vanilla pod, split

Method

For the pastry cones, fry the orange peel in the olive oil, remove it and once the oil has cooled down to a warm temperature, mix the sugar and milk, followed by the flour mixing well until a soft dough is formed that is slightly oily, allow to rest for 5 minutes.
Use a rolling pin to roll small portions of the dough into extremely thin sheets, this dough will allow you to roll it as thin as filo pastry. Cut into 2cm wide sheets. Using stainless steel cones of 12cm in size, wrap the whole cone with the ultra-thin pastry, cutting off the excess pastry once you have covered the entire cone.
Fry the cones in hot oil at 180˚C until golden brown preventing them from sticking with each other, once fried remove carefully the steel cone from inside and continue rolling more pastry until you have fried all of them.
For the orange cream, in a medium size pan bring the milk to the boil with the vanilla pod. In a large bowl whisk the rest of ingredients until a smooth paste is formed. Pour the boiled milk and mix well, return to the pan and bring to the boil for 2 minutes. Set aside and cool down.
To finish, place the orange cream into a piping bag and fill the cones, the cream should be slightly warm. Dust with icing sugar and drizzle with a glaze, made out of 3 tablespoons of marmalade, a squeeze of lemon juice and a splash of water.

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Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier's passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

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Canutillos de Bilbao