Whenever I go on a trip abroad and try other sweets I think the same thing, that there is none that surpasses ours and that many of us are total strangers. So today we are going to review the 17 most representative desserts of Spanish gastronomy.
They are all who are but not all who are, because I have chosen from each Autonomous Community only one typical sweet, when there is usually so much variety in each that it is difficult to focus. I encourage you to explore our geography to discover them and if you dare with one we will be delighted to hear from you about your experience.
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Santiago’s cake is made with powdered almonds and mixed with equal parts egg and sugar to which butter is added and then baked until the top is hard. As a final detail, fine sugar is usually sprinkled on a template of the Cross of the Order of Santiago, so that, when it is removed, the silhouette of the cross is imprinted.
Casadielles are a kind of fried dumpling made with a dough of wheat flour that is filled with a mixture of nuts and / or hazelnuts, sugar and anise that are served sprinkled with sugar. The preparation of the filling differs a little depending on the area of AsturiasThere are some that include white wine, others anise, some walnuts, others hazelnuts, sugar or honey, etc. Its preparation is typical of the Carnival festivities (Antroxu) although it is a dessert that can be found at any time of the year.
The quesada pasiega was originally prepared with fresh pasiego cheese. Its first mentions date from the fourteenth century in a preparation similar to what we now know as quesada, found in the Book of Good Love of the Archpriest of Hita. The fresh pasiego cheese, the main component of the quesada, It was made by curdling milk from the Pasiegas cows and it is what gives this simple and simple sweet its special taste and personality. At present it is difficult to reproduce in our house that exquisite combination of ingredients.
Goxua (word that means sweet in Basque) is a dessert from Vitoria, although today it is spread throughout the area of the Basque Country. We owe the origin to the Vitorian pastry chef Luis Sosoaga and his creation was in the 70s, although another pastry chef from Miranda de Ebro claims his authorship. The good thing about this dessert is that it is very easy to make, it is soft on the palate and its presentation is very attractive.
The Txantxigorri cake, also called chanchigorri cakes or chalchigorri cakes, are very typical pastry preparations of traditional Navarran cuisine. These desserts are round in shape. They are produced during the pig slaughter period, among their main ingredients are fatty materials from fried residues of lard, bread dough and sugar. They are usually served warm. They are sold mainly in the autumn months.
Fardelejos are a sweet of Arabic origin that began to be produced in the town of Quel in the 9th and 10th centuries. It consists of a very fine puff pastry coating with a filling similar to marzipan but much lighter composed of egg, ground almonds, lemon zest and sugar. Served covered in icing sugar and its rectangular shape with raised edge characterizes it. In addition to being the typical sweet of the popular and patronal festivals, fardelejo can be consumed as breakfast or dessert.
Castile and Leon
Yemas de Ávila (also known as Yemas de Santa Teresa) are one of the most identifying pastry items in the province of Ávila. His fame has spread to the area of the province and now it is possible to acquire them in various pastry shops throughout Spain. Today’s popularity of this sweet has turned it into a kind of souvenir linked to the city of Ávila. Their appearance in the form of small orange balls and displayed on a white paper tart have become very popular. They are named in honor of Santa Teresa de Jesus.
Almojábanas are cooked at very special times: San José (March 19), All Saints (November 1), Christmas, for example, and a few years ago they were the star dish at weddings, baptisms and communions. The different modalities are bathed in a solution of honey and water and dusted with sugar or filled with flan or cream. The first ones have a round shape like a donut and the size is that of a flat plate. The second ones, those filled with cream, are elongated like a sandwich and about 15 centimeters long.
Catalan cream is a typical dessert in the gastronomy of that community and consists of a kind of pastry cream to which a small amount of sugar is added. that is burned to give it a crisp touch on the surface. Now it is usually eaten all year round when we feel like it, but before it was considered a festive dessert and was especially enjoyed on Saint Joseph’s Day.
The Bartolillos are typical sweets of the Madrid pastry that are usually made at Easter. It is a kind of triangular-shaped and fried dumplings, which is made with a very thin dough, and filled with pastry cream. They are usually served preferably hot. There are various theories about its origin, it is said that the Romans brought them in their invasion of the Peninsula, other authors comment that the recipe came from the time of Al’Andalus. The third theory is that this dessert was born from the elaborations that the nuns of the convents made. Be that as it may, there are descriptions of this sweet already in the 19th century associated with Madrid’s cuisine.
The perrunillas are a type of traditional confectionery that is characterized by being a dry and rough texture paste. When ingested, it usually melts in the mouth. Depending on the area, they are usually made with various ingredients and provisions, as a general rule they are round. Sometimes they are considered “conventual sweets” made by nuns. The term perronillas is used in some areas although it is not accepted by the RAE.
Castilla la Mancha
The shape of the La Mancha flowers is similar to that of the Calatrava cross, a cross with four equal arms, with fleurs-de-lis at the ends of the arms. In Colombia this sweet is known as Solteritas and it is served with a special cream characteristic of the region: the solterita cream, of an orange (more typical) or brown color depending on the preparation. The cream is made with cornstarch and other unknown ingredients, as its original recipe is a closely guarded secret. It is usually topped with arequipe, cream, condensed milk or grated coconut.
Fartons are an elongated sweet pastry with glazed sugar typical of the Valencian municipality of Alboraya, Spain. This sweet, cuddly and fluffy, It was made to dip in the horchata, a refreshing drink obtained from a plant called tigernut. Although its birth is due to the horchata, being a light and fluffy bun (made with sunflower oil and not butter), it combines perfectly with hot drinks such as hot chocolate or even coffee with milk, since it also It is an ideal bun to absorb typical breakfast or snack drinks.
The Cordovan cake is a traditional cake of Cordovan cuisine. It is usually a cake made of puff pastry that is usually filled with angel hair, citron and sometimes ham. It is usually prepared on November 17 (patrons of Córdoba: San Acisclo and Santa Victoria) since 1998 in which the so-called Cordovan cake day has been developed in which a portion of a cake is distributed free of charge to each of the attendees.
Paparajotes are a typical dessert from the Murcian garden (Spain) made with lemon tree leaves covered with a dough made basically with flour and egg that are fried and sprinkled with powdered sugar and cinnamon. They were introduced by the Arabs in Murcia. This dish was made in peasant houses. The peasants and ranchers made it daily and ate it after each meal, accompanying it with café de la olla (coffee flavored with cinnamon sticks and lemon rinds), all cooked with firewood.
Ensaimada is a sugary dough sweet, fermented and baked, made with strong flour, water, sugar, eggs, sourdough and lard (which comes from the word saïm, hence the name). It is a pastry product of great tradition on the island, since it has been made and consumed in Mallorca since ancient times and on a continuous basis.
Frangollo is a typical Canarian dessert (especially from the island of Tenerife) based on milk, millet flour (corn), lemon, eggs, sugar, butter, raisins, almonds, cinnamon. However, there are variants of the same recipe: in some places it is made with water instead of milk, or matalaúva is added, etc.
Photographs | Yololos, Julia and her recipes, Compilation of recipes, Glace moka, The winter guest, A pinch of cinnamon, To be at home, Flavors of Vienna, Well have 2 cups, Cooking with Catman and Tere’s blog Direct to the Palate | Around the world in 29 desserts