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Fartons – Spanish confectionery sweets; Flan – Custard dessert with soft caramel on top; Golmajería; 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
Spanish pastries (23 P) Pages in category "Spanish desserts" The following 21 pages are in this category, out of 21 total.
Menus are organized according to these courses and include five or six choices in each course. At home, Spanish meals contain one or two courses and a dessert. The content of this meal is usually a soup dish, salad, a meat or a fish dish, and a dessert such as fruit, yoghurt or something sweet. Tapas may also be typically served before or ...
Mató de Pedralbes (Catalan pronunciation: [məˈto ðə pəˈðɾalβəs]) or mató de monja, is a typical dessert from Barcelona (in Catalonia, Spain) [1] made with flavoured and sweetened milk. The dish is believed to have been created in the nineteenth century, by nuns of the convent [ 2 ] in Barcelona's prestigious Pedralbes neighbourhood ...
Crema catalana 'Catalan cream' or crema cremada 'burnt cream' is a Catalan and Spanish dessert consisting of a custard topped with a layer of caramelized sugar. [1] It is "virtually identical" [2] to the French crème brûlée. Like all custards, it is made from milk, egg yolks, and sugar. Some modern recipes add cornflour. It is typically ...
Bienmesabe (Spanish: "it tastes good to me") [1] [2] is a sweet Spanish dessert prepared with honey, egg yolk, and ground almonds as primary ingredients. Its consistency significantly varies depending upon preparation methods used. The dessert is also popular in the cuisine of the Canary Islands. It has been described as influenced by Moorish ...
Turrón (Spanish:), torró (Catalan: / Valencian:) or torrone (Italian: [torˈroːne]) is a Mediterranean nougat confection, typically made of honey, sugar, and egg white, with toasted almonds or other nuts, and usually shaped either into a rectangular tablet or a round cake.
Tres leches cake consists of a standard cake base that is soaked in three kinds of milk ("tres leches" in Spanish). The milks used are evaporated, condensed, and whole milks. This mixture is poured over the baked sponge, allowing the milks to be absorbed to make a dessert with an almost pudding-like consistency.