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Leche frita – Traditional Spanish dessert, Spanish sweet typical of northern Spain; Manjar blanco – Dessert of milk or cream and sugar, thickened and flavoured; Marañuela – Spanish sweet; Miguelitos – Puff pastry dessert from Spain; Natillas – Spanish custard dish of milk and eggs, variety of custards; Pestiños – Andalusian sweet ...
Print/export Download as PDF; Printable version; In other projects ... Pages in category "Spanish desserts" The following 21 pages are in this category, out of 21 ...
Quesada Pasiega is a beloved dessert in Cantabria, enjoyed on various occasions, from family gatherings to special celebrations. Its rich history and traditional preparation methods have made it a culinary gem, showcasing the region's culinary heritage and providing a delightful taste of Spanish gastronomy.
Bienmesabe is a popular dessert in the cuisine of the Canary Islands, [7] [8] [9] where it is served with cat's tongue cookies. The cookies may be served on the side or crushed and served atop the dessert. [1] On the Canary Islands, the dish may also include rum. [10] It has been described as the "most famous" dessert in Canarian cuisine. [10]
Tocino de cielo (lit. ' heavenly bacon ') is a Spanish dessert made primarily of egg yolks, sugar, and water. [2] It is often confused for a custard.Unlike flan, it does not contain milk or any other dairy product. [3]
Gâteau Basque (Basque: Etxeko bixkotxa; "cake of the house") is a traditional dessert from the Northern Basque region of France, typically filled with black cherry jam or pastry cream. Gâteau Basque with cream is more typical in the Southern Basque region of Spain.
It was also a typical dessert in Tudela, Spain, and is similar to a version currently eaten in Cuenca. A "lost dessert", it was revived from historical recipes. It is usually made with two Turrones–nougats made of honey and almonds, respectively called "miel royo" and "turrón royo". These differ from alajú as they do not include breadcrumbs ...
As a Spanish colony for over 300 years, the Philippine variant has evolved over the centuries and is perhaps one of the most common delicacies in the country. The localized pastry is a brioche baked with butter instead of lard and topped with grated cheese and sugar and can be found in almost all neighborhood bakeshops.