18 Delicious Spain Recipes Desserts Sweet

Oh, the sweet delights of Spain! From the creamy bliss of flan to the crispy, sugar-dusted churros, Spanish desserts are a treasure trove of flavors waiting to be explored. Whether you’re a seasoned baker or just starting out, these 18 delicious recipes will transport your taste buds straight to the heart of Spain. So, grab your apron, and let’s dive into a world of sweet, irresistible treats!

Churros with Chocolate Sauce

Just imagine biting into a crispy, golden churro, its warm cinnamon-sugar coating giving way to a soft, doughy center, all perfectly complemented by a rich, velvety chocolate sauce. This classic Spanish treat has found a beloved place in American hearts, and today, we’re breaking down how to make it from scratch, step by step.

Ingredients

• For the churros:
  • 1 cup water
  • 2 tbsp granulated sugar
  • 1/2 tsp salt
  • 2 tbsp vegetable oil
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar (for coating)
  • 1 tsp ground cinnamon (for coating)
  • Vegetable oil (for frying)
• For the chocolate sauce:
  • 1/2 cup heavy cream
  • 4 oz semi-sweet chocolate, chopped
  • 1 tbsp unsalted butter

Instructions

1. In a medium saucepan, combine 1 cup water, 2 tbsp sugar, 1/2 tsp salt, and 2 tbsp vegetable oil. Bring to a boil over medium heat.
2. Remove from heat and quickly stir in 1 cup all-purpose flour until the mixture forms a ball. Tip: Work quickly to prevent the dough from drying out.
3. Heat vegetable oil in a deep fryer or large pot to 375°F. Tip: Use a candy thermometer to ensure accurate temperature.
4. Transfer the dough to a piping bag fitted with a star tip. Carefully pipe 4-inch strips of dough into the hot oil, cutting the dough with scissors.
5. Fry the churros for about 2 minutes per side, or until golden brown. Remove with a slotted spoon and drain on paper towels.
6. In a small bowl, mix 1/2 cup sugar and 1 tsp cinnamon. Roll the warm churros in the mixture until coated.
7. For the chocolate sauce, heat 1/2 cup heavy cream in a small saucepan until it begins to simmer. Remove from heat and add 4 oz chopped chocolate and 1 tbsp butter, stirring until smooth. Tip: Let the sauce sit for a minute to thicken slightly.

Once cooled slightly, the churros should be crispy on the outside and tender inside, with the chocolate sauce offering a decadent contrast. Serve them warm for the ultimate experience, perhaps with a side of fresh berries for a refreshing twist.

Crema Catalana

Just like its cousin crème brûlée, Crema Catalana is a luxurious dessert that’s surprisingly simple to make at home. This Spanish classic, with its creamy custard base and crisp caramelized sugar topping, is a delightful way to end any meal.

Ingredients

• For the custard:
  • 4 cups whole milk
  • 1 cinnamon stick
  • Zest of 1 lemon
  • 6 large egg yolks
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
• For the topping:
  • 1/2 cup granulated sugar

Instructions

1. In a medium saucepan, combine 4 cups whole milk, 1 cinnamon stick, and the zest of 1 lemon. Heat over medium heat until it just begins to simmer, then remove from heat and let steep for 10 minutes.
2. In a large bowl, whisk together 6 large egg yolks, 1 cup granulated sugar, and 1/4 cup cornstarch until smooth and pale.
3. Slowly pour the warm milk mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon, about 10 minutes.
5. Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl to remove the cinnamon stick and lemon zest.
6. Divide the custard evenly among 6 ramekins and refrigerate until set, at least 4 hours or overnight.
7. Just before serving, sprinkle 1/2 cup granulated sugar evenly over the tops of the custards. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden crust.

Mastering Crema Catalana rewards you with a dessert that’s silky smooth beneath its crackling sugar shell. Serve it with a sprinkle of cinnamon or a side of fresh berries for a touch of color and freshness.

Tarta de Santiago

You might not be familiar with Tarta de Santiago, but this almond-based Spanish dessert is a hidden gem that’s surprisingly simple to make. Let’s walk through the process together, ensuring you end up with a deliciously moist and fragrant cake that’s perfect for any occasion.

Ingredients

• For the cake:
  • 2 cups almond flour
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 tsp lemon zest
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
• For dusting:
  • Powdered sugar

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the almond flour, granulated sugar, lemon zest, cinnamon, and salt until well combined.
3. Add the eggs one at a time, mixing well after each addition to ensure a smooth batter. Tip: Room temperature eggs blend more easily into the batter.
4. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
5. Bake for 25-30 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cake from sinking.
6. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Once cooled, dust the top of the cake with powdered sugar. Tip: Use a stencil for a decorative touch, such as the Cross of Saint James, to honor the cake’s origins.

How delightful this Tarta de Santiago turns out, with its rich almond flavor and tender crumb. Serve it with a dollop of whipped cream or a side of fresh berries for an extra special treat.

Polvorones

First, let’s dive into the delightful world of Polvorones, a classic Spanish shortbread cookie that’s perfectly crumbly and rich in flavor. These melt-in-your-mouth treats are surprisingly simple to make, requiring just a handful of ingredients and a bit of patience to achieve their signature texture.

Ingredients

• For the dough:
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 tsp vanilla extract
• For dusting:
  • 1/4 cup powdered sugar

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine 1 cup all-purpose flour and 1/2 cup granulated sugar.
3. Add 1/2 cup softened unsalted butter and 1/2 tsp vanilla extract to the dry ingredients.
4. Mix the ingredients together with your hands until a crumbly dough forms. Tip: The dough should hold together when pressed but remain slightly crumbly for the perfect texture.
5. Shape the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
6. Bake in the preheated oven for 15-20 minutes, or until the edges are just starting to turn golden. Tip: Keep an eye on them after 15 minutes to prevent over-baking.
7. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
8. While still warm, roll each cookie in 1/4 cup powdered sugar until fully coated. Tip: Rolling them while warm helps the sugar adhere better.
9. Allow the cookies to cool completely on a wire rack before serving.

Great, now you have a batch of Polvorones ready to enjoy! These cookies boast a delicate, sandy texture that pairs wonderfully with a cup of coffee or tea. For an extra touch, serve them on a vintage plate to enhance their old-world charm.

Flan de Huevo

Delving into the world of desserts, Flan de Huevo stands out as a creamy, caramel-topped custard that’s both elegant and surprisingly simple to make. This guide will walk you through each step to ensure your flan is silky smooth and perfectly sweet.

Ingredients

• For the caramel:
  • 1 cup granulated sugar
  • 1/4 cup water
• For the custard:
  • 4 large eggs
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and prepare a water bath by placing a large roasting pan in the oven and filling it halfway with hot water.
2. In a small saucepan over medium heat, combine 1 cup granulated sugar and 1/4 cup water for the caramel. Stir until the sugar dissolves, then stop stirring and let it boil until it turns a deep amber color, about 10 minutes. Tip: Swirl the pan occasionally for even coloring.
3. Immediately pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly. Set aside to harden.
4. In a blender, combine 4 large eggs, 1 can sweetened condensed milk, 1 can evaporated milk, and 1 tsp vanilla extract. Blend until smooth, about 30 seconds. Tip: Strain the mixture through a fine-mesh sieve for an extra smooth flan.
5. Pour the custard mixture over the hardened caramel in the baking dish.
6. Place the baking dish in the prepared water bath in the oven. Bake for 50-60 minutes, or until the custard is set but still jiggly in the center. Tip: Check for doneness by inserting a knife near the center; it should come out clean.
7. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
8. To serve, run a knife around the edge of the dish and invert onto a serving plate. The caramel will flow over the flan.

Creating this Flan de Huevo yields a dessert with a velvety texture and a rich, caramel flavor that’s irresistibly decadent. For a creative twist, serve it with fresh berries or a drizzle of chocolate sauce to complement the caramel.

Torrijas

Often overlooked in the US, Torrijas are a delightful Spanish dessert that transforms stale bread into a sweet, custardy treat. Perfect for beginners, this recipe guides you through each step to achieve the perfect texture and flavor.

Ingredients

• For the custard:
  • 2 cups whole milk
  • 1 cinnamon stick
  • Peel of 1 lemon
  • 3 large eggs
• For frying:
  • 4 slices of stale bread, about 1 inch thick
  • 1/2 cup olive oil
• For serving:
  • 2 tbsp granulated sugar
  • 1 tsp ground cinnamon

Instructions

1. In a medium saucepan, combine 2 cups whole milk, 1 cinnamon stick, and the peel of 1 lemon. Heat over medium heat until it begins to simmer, then remove from heat and let steep for 10 minutes.
2. Remove the cinnamon stick and lemon peel from the milk. In a shallow dish, whisk 3 large eggs, then gradually whisk in the warm milk to temper the eggs.
3. Dip each slice of stale bread into the custard mixture, allowing it to soak for 30 seconds on each side for maximum absorption.
4. Heat 1/2 cup olive oil in a large skillet over medium heat until it shimmers. Fry the soaked bread slices for 2-3 minutes on each side, or until golden brown.
5. Transfer the fried Torrijas to a paper towel-lined plate to drain any excess oil.
6. In a small bowl, mix 2 tbsp granulated sugar and 1 tsp ground cinnamon. Sprinkle this mixture over the warm Torrijas before serving.

These Torrijas boast a crispy exterior with a soft, custard-like center, offering a comforting blend of sweetness and spice. Try serving them with a drizzle of honey or a scoop of vanilla ice cream for an extra indulgent twist.

Leche Frita

Before you dive into making Leche Frita, let’s understand what makes this Spanish dessert a must-try. It’s a delightful fried milk dessert, crispy on the outside and creamy inside, perfect for those who love a sweet treat with a contrast in textures.

Ingredients

• For the milk mixture: 4 cups whole milk, 1 cup granulated sugar, 1/2 cup cornstarch, 1 cinnamon stick, 1 lemon peel
• For coating and frying: 2 large eggs, 1 cup all-purpose flour, 1 cup breadcrumbs, 1/2 cup vegetable oil for frying

Instructions

1. In a medium saucepan, combine 4 cups whole milk, 1 cup granulated sugar, 1/2 cup cornstarch, 1 cinnamon stick, and 1 lemon peel. Whisk until the cornstarch is fully dissolved.
2. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens to a pudding-like consistency, about 10 minutes. Tip: Ensure constant stirring to avoid lumps.
3. Remove the cinnamon stick and lemon peel, then pour the mixture into a greased 8×8 inch baking dish. Smooth the top with a spatula and let it cool to room temperature.
4. Once cooled, cover the dish with plastic wrap and refrigerate for at least 4 hours, or until firm. Tip: Overnight refrigeration yields the best results for easy cutting.
5. Cut the firm milk mixture into squares or rectangles, about 2 inches in size.
6. Prepare three bowls: one with 1 cup all-purpose flour, one with 2 beaten large eggs, and one with 1 cup breadcrumbs.
7. Dredge each milk square in flour, dip in beaten eggs, then coat with breadcrumbs, ensuring each piece is evenly covered. Tip: Use one hand for dry ingredients and the other for wet to keep your hands clean.
8. In a large skillet, heat 1/2 cup vegetable oil over medium-high heat until it reaches 350°F. Fry the coated milk squares in batches, turning once, until golden brown on both sides, about 2 minutes per side.
9. Transfer the fried squares to a paper towel-lined plate to drain excess oil.

Zesty and sweet, Leche Frita offers a crispy exterior that gives way to a soft, creamy center. Serve it dusted with powdered sugar and a drizzle of honey for an extra touch of sweetness, or alongside a scoop of vanilla ice cream for a delightful contrast in temperatures.

Buñuelos de Viento

First, let’s dive into making Buñuelos de Viento, a light and airy fritter that’s perfect for satisfying your sweet tooth. This recipe is straightforward, ensuring even beginners can achieve delicious results.

Ingredients

• For the dough:
  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1/4 tsp salt
• For frying and serving:
  • Vegetable oil, for frying
  • 1/2 cup granulated sugar
  • 1 tsp ground cinnamon

Instructions

1. In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
2. Once boiling, reduce heat to low and add flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan, about 1 minute. Tip: Ensure the flour is fully incorporated to avoid lumps.
3. Remove from heat and let cool for 5 minutes. Then, add eggs one at a time, beating well after each addition until the dough is smooth. Tip: The dough should be glossy and sticky but hold its shape.
4. Heat oil in a deep fryer or large pot to 375°F. Using a small spoon or piping bag, drop teaspoon-sized portions of dough into the hot oil.
5. Fry until golden brown, about 2-3 minutes, turning once for even cooking. Tip: Do not overcrowd the pot to ensure even frying.
6. Remove with a slotted spoon and drain on paper towels.
7. While still warm, roll the buñuelos in a mixture of sugar and cinnamon.

These buñuelos de viento are delightfully crisp on the outside with a soft, airy interior. Serve them warm for a melt-in-your-mouth experience, or pair with a drizzle of honey for an extra touch of sweetness.

Rosquillas

Many home bakers are intimidated by the thought of making traditional Spanish Rosquillas, but with this step-by-step guide, you’ll find it’s quite approachable. These delightful doughnuts are perfect for any occasion, offering a sweet, light texture that’s irresistible.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp salt
• For frying:
  • 2 cups vegetable oil
• For coating:
  • 1/2 cup granulated sugar
  • 1 tsp ground cinnamon

Instructions

1. In a large mixing bowl, combine 2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 tsp baking powder, and 1/4 tsp salt. Whisk these dry ingredients together to ensure even distribution.
2. Add 1/4 cup melted unsalted butter, 2 large eggs, and 1 tsp vanilla extract to the dry ingredients. Mix until a soft dough forms. Tip: If the dough is too sticky, add a little more flour, one tablespoon at a time.
3. Divide the dough into 12 equal pieces. Roll each piece into a rope about 6 inches long, then form into a ring, pinching the ends together to seal. Tip: Keep your hands lightly floured to prevent sticking.
4. Heat 2 cups vegetable oil in a deep fryer or large pot to 350°F. Carefully add the dough rings in batches, frying for about 2 minutes per side or until golden brown. Tip: Maintain the oil temperature for even cooking.
5. Remove the Rosquillas with a slotted spoon and drain on paper towels. While still warm, roll them in a mixture of 1/2 cup granulated sugar and 1 tsp ground cinnamon.

Unbelievably light and airy, these Rosquillas are best enjoyed fresh. For an extra special touch, serve them with a side of warm chocolate sauce for dipping.

Pestiños

Ready to dive into the sweet, crispy world of Pestiños? This traditional Spanish treat, perfect for any occasion, combines simple ingredients into a delightful dessert that’s sure to impress. Let’s get started with the basics.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/4 cup white sugar
  • 1/4 cup olive oil
  • 1/4 cup white wine
  • 1/4 cup water
  • 1/2 teaspoon salt
• For frying and coating:
  • 1 cup olive oil (for frying)
  • 1/2 cup honey
  • 1 tablespoon sesame seeds

Instructions

1. In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center.
2. Pour the olive oil, white wine, and water into the well. Gradually mix the wet ingredients into the dry until a dough forms.
3. Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic. Tip: If the dough is too sticky, add a little more flour.
4. Cover the dough with a damp cloth and let it rest for 30 minutes at room temperature.
5. Roll out the dough to about 1/8-inch thickness. Cut into rectangles or diamonds, about 2×3 inches in size.
6. Heat the olive oil in a deep fryer or large skillet to 350°F. Fry the dough pieces in batches until golden brown, about 2 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
7. Remove the pestiños with a slotted spoon and drain on paper towels.
8. Warm the honey in a small saucepan over low heat. Brush the warm pestiños with honey and sprinkle with sesame seeds while still warm. Tip: For extra flavor, add a cinnamon stick to the honey as it warms.

Absolutely irresistible, these pestiños offer a perfect balance of crispy texture and sweet, aromatic flavors. Serve them stacked on a plate with a drizzle of extra honey for a stunning presentation.

Mantecados

Our journey into the world of Mantecados begins with a simple yet fascinating dough that transforms into crumbly, buttery cookies, perfect for any occasion. Originating from Spain, these treats are a testament to the beauty of minimalist ingredients coming together to create something truly special.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup lard, at room temperature
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the all-purpose flour and granulated sugar, whisking them together to ensure even distribution.
3. Add the room temperature lard to the flour mixture. Using your fingers, work the lard into the flour until the mixture resembles coarse crumbs. Tip: The lard should be soft but not melted for the best texture.
4. Stir in the vanilla extract and ground cinnamon until the dough comes together. It should be soft but not sticky. Tip: If the dough is too crumbly, add a teaspoon of cold water at a time until it holds together.
5. Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet, spacing them about 2 inches apart.
6. Gently flatten each ball with the palm of your hand or the bottom of a glass to about 1/2 inch thickness. Tip: For a decorative touch, press the tines of a fork lightly on top of each cookie before baking.
7. Bake in the preheated oven for 12-15 minutes, or until the edges are just starting to turn golden. The centers should remain pale.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Authentic Mantecados are delightfully crumbly with a rich, buttery flavor that melts in your mouth. Serve them alongside a cup of hot chocolate or coffee for a truly indulgent experience, or package them in a decorative box as a heartfelt homemade gift.

Alfajores

Today, we’re diving into the delightful world of Alfajores, a sweet treat that’s as fun to make as it is to eat. These delicate sandwich cookies, filled with dulce de leche, are a perfect project for bakers of all levels.

Ingredients

– For the dough:
– 2 cups all-purpose flour
– 1/2 cup cornstarch
– 1/2 tsp baking powder
– 1/4 tsp salt
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 2 large egg yolks
– 1 tsp vanilla extract
– For the filling:
– 1 cup dulce de leche

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes.
4. Add the egg yolks and vanilla extract to the butter mixture, beating until well combined.
5. Gradually mix in the dry ingredients until a soft dough forms. Tip: If the dough feels too sticky, chill it for 30 minutes before rolling.
6. On a lightly floured surface, roll the dough to 1/4-inch thickness.
7. Use a round cookie cutter to cut out cookies, placing them 1 inch apart on the prepared baking sheets.
8. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: Rotate the baking sheets halfway through for even baking.
9. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
10. Once cooled, spread a generous teaspoon of dulce de leche on the flat side of half the cookies, then top with the remaining cookies. Tip: For a decorative touch, dust the assembled alfajores with powdered sugar before serving.
Perfectly tender and crumbly, these alfajores melt in your mouth with each bite. Serve them alongside a cup of coffee or tea for a truly indulgent experience.

Tarta de Queso

Gathering around the table for a delicious dessert is one of life’s simple pleasures, and today, we’re diving into the creamy, dreamy world of ‘Tarta de Queso’. This no-bake cheesecake is a breeze to make, requiring just a handful of ingredients and a bit of patience as it sets to perfection.

Ingredients

• For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter, melted
• For the filling:
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup heavy cream

Instructions

1. In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined. Tip: Press the mixture firmly into the bottom of a 9-inch springform pan to create a solid base.
2. Using an electric mixer, beat the cream cheese and 1 cup sugar on medium speed until smooth, about 3 minutes. Tip: Ensure the cream cheese is at room temperature to avoid lumps.
3. Add the vanilla extract to the cream cheese mixture and beat until incorporated.
4. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture. Tip: Fold gently to keep the mixture light and airy.
5. Pour the filling over the crust, smoothing the top with a spatula. Refrigerate for at least 4 hours, or until set.

Delightfully creamy with a crisp, buttery crust, this ‘Tarta de Queso’ is a showstopper. Serve it with a drizzle of caramel or fresh berries for an extra touch of elegance.

Panellets

Now, let’s dive into making Panellets, a delightful treat that’s perfect for any occasion. These small, sweet cakes are a traditional Catalan dessert, often enjoyed during All Saints’ Day, but their almond and pine nut flavors make them a year-round favorite.

Ingredients

• For the dough:
  • 2 cups almond flour
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon lemon zest
• For coating:
  • 1/2 cup pine nuts
  • 1 egg yolk, beaten (for egg wash)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the almond flour, granulated sugar, and lemon zest. Mix well to ensure all ingredients are evenly distributed.
3. Add the egg to the dry ingredients and knead until a smooth, pliable dough forms. If the dough feels too sticky, you can add a little more almond flour to achieve the right consistency.
4. Divide the dough into small portions, about the size of a walnut, and roll each into a ball. This is a great time to get the kids involved or to ensure uniformity for even baking.
5. Brush each dough ball lightly with the beaten egg yolk, then roll them in pine nuts until fully coated. The egg wash helps the pine nuts adhere and gives the Panellets a beautiful golden color when baked.
6. Place the coated dough balls on the prepared baking sheet, spacing them about an inch apart to allow for slight expansion.
7. Bake in the preheated oven for 12-15 minutes, or until the Panellets are golden brown and the pine nuts are toasted.
8. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Kindly note, these Panellets offer a delightful contrast between the crunchy pine nut exterior and the soft, marzipan-like interior. Serve them with a cup of strong coffee or as part of a dessert platter for a touch of Catalan tradition at your table.

Ensaimada

Ensaimada is a sweet, spiral-shaped pastry that’s a staple in Spanish cuisine, particularly from the island of Mallorca. Every bite offers a fluffy, buttery texture that’s subtly sweet, making it a perfect companion to your morning coffee or afternoon tea.

Ingredients

• For the dough:
  • 4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup warm water (110°F)
  • 1/4 cup unsalted butter, melted
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1 tsp salt
• For the filling:
  • 1/2 cup unsalted butter, softened
  • 1/2 cup powdered sugar

Instructions

1. In a large bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
2. Add the flour, granulated sugar, melted butter, and salt to the yeast mixture. Mix until a dough forms.
3. Knead the dough on a floured surface for 10 minutes until smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
5. Preheat your oven to 350°F (175°C).
6. Roll out the dough on a floured surface into a large rectangle. Spread the softened butter evenly over the dough, then sprinkle with powdered sugar.
7. Roll the dough tightly from one long side to form a log. Cut the log into 12 equal pieces.
8. Twist each piece into a spiral shape and place on a baking sheet lined with parchment paper. Tip: Leave space between each piece as they will expand during baking.
9. Bake for 20-25 minutes until golden brown. Tip: For an extra glossy finish, brush the tops with melted butter right after baking.

Mallorca’s ensaimada is delightfully light with a tender crumb and a rich, buttery flavor. Serve it dusted with more powdered sugar or alongside a dollop of whipped cream for an indulgent treat.

Bartolillos

Ever wondered how to bring a taste of Spanish tradition into your kitchen? Bartolillos, a delightful fried pastry filled with creamy custard, are your ticket to a sweet adventure. Let’s break down the process into manageable steps, ensuring even beginners can achieve delicious results.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 cup water
  • 1/4 cup unsalted butter, melted
  • 1 tbsp sugar
  • 1/2 tsp salt
• For the custard filling:
  • 2 cups whole milk
  • 1/2 cup sugar
  • 3 egg yolks
  • 1/4 cup cornstarch
  • 1 tsp vanilla extract
• For frying:
  • Vegetable oil, for deep frying

Instructions

1. In a large bowl, combine the flour, water, melted butter, sugar, and salt to form the dough. Knead until smooth, about 5 minutes. Tip: If the dough is too sticky, add a little more flour.
2. Cover the dough with a damp cloth and let it rest for 30 minutes at room temperature.
3. For the custard, heat the milk in a saucepan over medium heat until it just begins to simmer. Do not boil.
4. In a separate bowl, whisk together the sugar, egg yolks, cornstarch, and vanilla extract until smooth.
5. Gradually whisk the hot milk into the egg mixture, then return everything to the saucepan. Cook over low heat, stirring constantly, until the custard thickens, about 5 minutes. Tip: Keep the heat low to avoid curdling the eggs.
6. Remove the custard from heat and let it cool to room temperature, then refrigerate for at least 1 hour to set.
7. Roll out the dough on a floured surface to 1/8-inch thickness. Cut into 4-inch circles.
8. Place a tablespoon of custard in the center of each circle, fold over to form a half-moon, and seal the edges with a fork.
9. Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the bartolillos in batches until golden brown, about 2-3 minutes per side. Tip: Don’t overcrowd the pot to ensure even frying.
10. Drain on paper towels and let cool slightly before serving.

Bartolillos boast a crisp exterior giving way to a luscious, creamy center. Serve them dusted with powdered sugar for an extra touch of sweetness or alongside a cup of strong coffee for a truly authentic experience.

Pastel de Gloria

Unveiling the secrets to making the perfect Pastel de Gloria, a delightful pastry that combines sweet, creamy filling with a flaky crust, is easier than you think. Follow these steps to bring this traditional treat to your kitchen.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 cup unsalted butter, chilled and cubed
  • 1/4 cup granulated sugar
  • 1/4 tsp salt
  • 4-6 tbsp ice water
• For the filling:
  • 1 cup sweetened condensed milk
  • 1/2 cup cream cheese, softened
  • 1 tsp vanilla extract
• For the glaze:
  • 1/2 cup powdered sugar
  • 2 tbsp milk
  • 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large bowl, combine the flour, sugar, and salt for the dough. Tip: Keeping the butter cold is key to a flaky crust.
3. Add the chilled, cubed butter to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
4. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough.
5. Roll out the dough on a floured surface to about 1/8 inch thickness. Cut into circles using a 4-inch round cutter.
6. In a separate bowl, mix the sweetened condensed milk, cream cheese, and vanilla extract until smooth for the filling.
7. Place a small amount of filling in the center of each dough circle. Fold over to create a half-moon shape and seal the edges with a fork.
8. Bake on a parchment-lined baking sheet for 20-25 minutes, or until golden brown. Tip: Rotating the baking sheet halfway through ensures even baking.
9. While the pastries cool, whisk together the powdered sugar, milk, and vanilla extract for the glaze until smooth.
10. Drizzle the glaze over the cooled pastries before serving.

The Pastel de Gloria offers a delightful contrast between the crisp, buttery crust and the smooth, sweet filling. For an extra touch, serve with a dusting of cinnamon or alongside a cup of strong coffee to balance the sweetness.

Tocino de Cielo

Creating a Tocino de Cielo, a luxurious Spanish dessert, is simpler than you might think. Carefully follow these steps to achieve a silky, caramel-infused custard that’s sure to impress.

Ingredients

• For the caramel:
  • 1 cup granulated sugar
  • 1/4 cup water
• For the custard:
  • 10 large egg yolks
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a small saucepan, combine 1 cup granulated sugar and 1/4 cup water over medium heat. Stir until the sugar dissolves, then stop stirring and let it boil until it turns a deep amber color, about 10 minutes. Tip: Swirl the pan occasionally for even caramelization.
3. Immediately pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly. Set aside to harden.
4. In a large bowl, whisk together 10 large egg yolks until smooth. Tip: Avoid over-whisking to prevent too much air from incorporating.
5. Add 1 can sweetened condensed milk, 1 can evaporated milk, and 1 tsp vanilla extract to the yolks, whisking until fully combined.
6. Strain the custard mixture through a fine-mesh sieve into the caramel-coated dish to ensure a smooth texture.
7. Place the dish in a larger roasting pan and fill the pan with hot water until it reaches halfway up the sides of the dish. Tip: This water bath method prevents the custard from cracking.
8. Bake for 45-50 minutes, or until the custard is set but still slightly jiggly in the center.
9. Remove from the oven and water bath, then let cool to room temperature before refrigerating for at least 4 hours, preferably overnight.
10. To serve, run a knife around the edges of the dish and invert onto a serving plate.

Here’s how it turns out: The Tocino de Cielo boasts a velvety texture with a rich, caramel flavor that’s perfectly balanced by the creamy custard. Serve it chilled with a sprinkle of sea salt or fresh berries for an elegant twist.

Conclusion

Just imagine ending your meals with a taste of Spain’s sweetest delights! This roundup of 18 delicious desserts offers a treasure trove of flavors waiting to be explored. Whether you’re a seasoned baker or trying your hand at Spanish treats for the first time, there’s something here for everyone. Don’t forget to share your favorites in the comments and pin your must-try recipes on Pinterest. ¡Buen provecho!

Bella Bacinos