The varied Spanish gastronomy not only thrives on the dishes and stews that we all know and have tried on occasion. The Spanish sweets that we can find throughout the Spanish geography are also part of our culture and tradition. Some of these sweets have been made for many years and their recipes have been passed down from generation to generation

The traditional desserts and sweets of Spain continue to be the protagonists of our after-meals Traditional flavors are still more present than ever and there is still a special weakness for them, even many dare from home to make these sweets in a homemade and artisanal way, spending hours and hours in the kitchen.

Typical Spanish sweets, a wide variety of styles and recipes

The reality is that there are many desserts and sweets that we can find in our country, each community and area has its own. There is such a variety of Spanish sweets from which we can choose that it is practically impossible not to find one to our liking.

The tart of Santiago, a Galician sweet made with almonds, eggs and sugar, the fardelejos from La Rioja, an exquisite sweet of Arab origin covered in puff pastry or the Murcianpaparajotes, are just some of the typical Spanish desserts and sweets capable of delighting of any palate.

The casadielles, an Asturian sweet that is assimilated to a fried dumplings and filled with walnuts or hazelnuts, the txantxigorri cakes from Navarra, round cakes made with lard or Yemas de Ávila, a small sweet that is very tasty and widely consumed in this area, are other examples that we could cite.

The Levante area also has its exclusive sweets. To the famous fartons, an elongated sweet that is taken especially together with horchata, we must add others such as coca de llanda, a sweet that Valencian women often make at home quite often. The pancake, the quintessential sweet of Easter, is another of the characteristic sweets of the Valencian Community.

Some of these typical Spanish sweets have transcended from their own areas and have become a kind of symbol of them. A clear example is the Catalan cream, which has gone on to be made in many parts of Spain or the Ensaimadas de Mallorca, a true emblem of the Balearic Islands.

Candy of All Saints, a tradition that is still very much alive

There are many sweets whose production is limited to a time of year or a holiday. In fact, as we told you in another of our posts, there are some sweets that are consumed mainly during Christmas.

Along with Christmas, possibly Easter and All Saints’ Day are the times of the year in which the most sweets are made and consumed And is that if there is an important celebration or holiday, it is more than likely that there are sweets in between.

If we talk about sweets typical of Todos los Santos it is inevitable to mention the famous panellets of Catalonia (although they are also present in the Balearic Islands and the Valencian Community). These are delicious round cupcakes that are prepared in different ways. Like our almond delicacies

Other typical Spanish sweets of these dates are related to the chestnut Especially in the northern areas, where this fruit in autumn is at its maximum splendor and is of great help to combat the cold days of the season.

On these dates it is also very common to eat the Andalusian pestiños, a sweet delicacy that stands out for its honey coating, or thequince paste, very typical of Andalusia and Extremadura made with this delicious seasonal fruit. The bones of saints, made with marzipan or wind fritters, a small sweet coated in sugar and creamy inside, are other examples

As you can see, Spain not only has a wide variety of sweets in general, but also each festivity or celebration has its own. From MonteTuria we contribute our grain of sand and we have various types of sweets, as well as anassortment of the best sweets, ideal to share with your family and friends.

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