18 Delicious Spain Recipes Desserts Traditional

Ready to sweeten your kitchen adventures with a taste of Spain? Dive into our roundup of 18 Delicious Spanish Dessert Recipes that bring the rich, traditional flavors of Spain right to your table. From the creamy delight of flan to the crispy sweetness of churros, these treats are perfect for home cooks looking to explore global desserts. Let's get baking—your next favorite dessert awaits!

Churros with Chocolate Sauce

There’s nothing quite like the crispy exterior and soft interior of homemade churros, especially when dipped in a rich chocolate sauce. This recipe brings the carnival favorite right to your kitchen!

Ingredients

• 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)
• 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 granulated sugar, 1/2 tsp salt, and 2 tbsp vegetable oil. Bring to a boil over medium heat.
2. Remove from heat and stir in 1 cup all-purpose flour until the mixture forms a ball.
3. Heat oil in a deep fryer or large pot to 375°F. Pipe the dough into 4-inch strips directly into the hot oil, cutting with scissors. Fry until golden brown, about 2 minutes per side. Drain on paper towels.
4. Mix 1/2 cup granulated sugar with 1 tsp ground cinnamon. Roll the warm churros in the mixture.
5. For the chocolate sauce, heat 1/2 cup heavy cream until simmering. Pour over 4 oz chopped semi-sweet chocolate and 1 tbsp unsalted butter. Let sit for 2 minutes, then stir until smooth.
6. Serve the churros warm with the chocolate sauce for dipping.

The contrast between the crunchy cinnamon-sugar coating and the velvety chocolate sauce makes these churros irresistibly decadent.

Tip: For extra crispiness, let the piped dough rest for 10 minutes before frying.

Crema Catalana

Crema Catalana, Spain’s answer to crème brûlée, is a lusciously creamy dessert with a perfectly caramelized sugar top that crackles under your spoon.

Ingredients

• 4 cups whole milk
• 1 lemon peel (large strips)
• 1 cinnamon stick
• 6 large egg yolks
• 3/4 cup granulated sugar, plus extra for caramelizing
• 1/4 cup cornstarch

Instructions

1. In a medium saucepan, combine 4 cups whole milk, 1 lemon peel, and 1 cinnamon stick. Heat over medium until just simmering, then remove from heat and let steep for 10 minutes.
2. In a large bowl, whisk together 6 large egg yolks and 3/4 cup granulated sugar until pale and thick. Whisk in 1/4 cup cornstarch until smooth.
3. Strain the milk mixture into the egg mixture, whisking constantly to combine. Return to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens to a custard consistency, about 5-7 minutes.
4. Divide the custard among 6 ramekins and chill for at least 4 hours, or until set.
5. Just before serving, sprinkle a thin, even layer of granulated sugar over each custard. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden crust. Let sit for a minute to harden.

The magic of Crema Catalana lies in the contrast between the cool, creamy custard and the warm, brittle sugar shell—a textural delight that’s surprisingly simple to achieve.

Tip: No kitchen torch? Place the sugared custards under the broiler for a few minutes, watching closely to prevent burning.

Tarta de Santiago

Dive into the rich flavors of Spain with this classic Tarta de Santiago, a simple yet elegant almond cake that’s as delightful to make as it is to eat.

Ingredients

• 1 1/2 cups blanched almonds
• 1 cup granulated sugar
• 4 large eggs
• 1/2 teaspoon ground cinnamon
• Zest of 1 lemon
• 1/4 teaspoon salt
• Powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a food processor, pulse the blanched almonds and granulated sugar until finely ground.
3. In a large bowl, beat the eggs until frothy, then mix in the almond-sugar mixture, ground cinnamon, lemon zest, and salt until well combined.
4. Pour the batter into the prepared pan and bake for 25-30 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
5. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. Once cooled, dust the top generously with powdered sugar, traditionally using a stencil to create the Cross of Saint James.

The Tarta de Santiago’s moist, nutty interior and crisp sugar-dusted top make it a standout dessert that’s perfect for celebrations or a quiet afternoon treat.

Tip: For an extra touch of authenticity, serve with a glass of sweet sherry or a strong espresso.

Polvorones

These melt-in-your-mouth Polvorones are a buttery, crumbly delight, perfect for holiday cookie exchanges or cozy afternoon treats.

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup finely chopped nuts (optional)
• Additional powdered sugar for dusting

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1 cup unsalted butter and 1/2 cup powdered sugar until light and fluffy. Stir in 1 teaspoon vanilla extract.
3. Gradually mix in 2 cups all-purpose flour and 1/4 teaspoon salt until just combined. If using, fold in 1/2 cup finely chopped nuts.
4. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
5. Bake for 12-15 minutes, or until the bottoms are lightly golden. The tops will remain pale.
6. Let the cookies cool on the baking sheet for 5 minutes, then roll them in additional powdered sugar while still warm. Cool completely on a wire rack.

The secret to their irresistible texture? A double dusting of powdered sugar gives these cookies their signature snowy appearance and delicate sweetness.

Tip: For an extra festive touch, sprinkle a little cinnamon into the powdered sugar before dusting.

Flan de Huevo

Flan de Huevo is a creamy, dreamy dessert that’s surprisingly simple to make, turning everyday ingredients into a showstopping treat.

Ingredients

• 1 cup granulated sugar
• 4 large eggs
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F. Place a large baking dish filled halfway with water in the oven to create a water bath.
2. In a small saucepan over medium heat, melt 1 cup granulated sugar until it turns into a golden caramel, about 5 minutes. Pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly.
3. In a blender, combine the eggs, sweetened condensed milk, evaporated milk, and 1 teaspoon vanilla extract. Blend until smooth.
4. Pour the mixture over the caramel in the baking dish. Cover with aluminum foil and place in the water bath in the oven.
5. Bake for 50 minutes, or until the flan is set but still jiggly in the center. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours.
6. To serve, run a knife around the edges of the dish and invert onto a serving plate. The caramel will flow over the flan, creating a glossy sauce.

The magic of Flan de Huevo lies in its silky texture and the way the caramel transforms into a sauce that blankets each slice. It’s a dessert that feels both indulgent and light.

Tip: For an extra smooth flan, strain the blended mixture through a fine sieve before pouring it into the baking dish.

Torrijas

Torrijas, the Spanish cousin of French toast, is a delightful treat that brings a touch of sweetness to your breakfast or dessert table. Here’s how to make this simple yet indulgent dish at home.

Ingredients

• 4 thick slices of day-old bread
• 2 cups whole milk
• 1/2 cup granulated sugar
• 1 cinnamon stick
• 2 large eggs
• 1/4 cup olive oil, for frying
• 1 tbsp honey, for drizzling

Instructions

1. In a saucepan, heat the milk, 1/4 cup of sugar, and the cinnamon stick over medium heat until it begins to simmer. Remove from heat and let it cool slightly.
2. Dip each slice of bread into the milk mixture, allowing it to soak for a few seconds on each side. Be careful not to oversoak, or the bread may fall apart.
3. In a shallow dish, beat the eggs. Dip each milk-soaked bread slice into the eggs, coating both sides.
4. Heat the olive oil in a large skillet over medium heat. Fry each bread slice until golden brown, about 2-3 minutes per side.
5. Transfer the torrijas to a plate lined with paper towels to drain any excess oil. While still warm, sprinkle with the remaining 1/4 cup of sugar and drizzle with honey.

The magic of torrijas lies in their crispy exterior giving way to a custardy center, a texture contrast that’s simply irresistible. Perfect for those mornings when you crave something sweet but substantial.

Tip: For an extra flavor boost, add a strip of lemon or orange zest to the milk while it simmers.

Leche Frita

Leche Frita, or ‘fried milk,’ is a Spanish dessert that’s wonderfully creamy inside with a delightfully crisp exterior. It’s a sweet treat that’s surprisingly simple to make at home.

Ingredients

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour
• 1 cinnamon stick
• Zest of 1 lemon
• 2 large eggs
• 1 cup breadcrumbs
• 1/2 cup vegetable oil, for frying
• 1 tbsp powdered sugar, for dusting

Instructions

1. In a medium saucepan, combine 2 cups whole milk, 1/2 cup granulated sugar, 1 cinnamon stick, and the zest of 1 lemon. Heat over medium until it begins to simmer, then remove the cinnamon stick.
2. Gradually whisk in 1/2 cup all-purpose flour, stirring constantly to avoid lumps. Cook for about 5 minutes until the mixture thickens to a pudding-like consistency.
3. Pour the mixture into a greased 8×8 inch dish and smooth the top. Chill in the refrigerator for at least 2 hours, or until firm.
4. Cut the chilled mixture into squares or rectangles. Beat 2 large eggs in a shallow dish. Place 1 cup breadcrumbs in another dish. Dip each piece first in the egg, then coat with breadcrumbs.
5. Heat 1/2 cup vegetable oil in a large skillet over medium heat. Fry the coated pieces for about 2 minutes on each side, or until golden brown. Drain on paper towels.
6. Dust with 1 tbsp powdered sugar before serving. The contrast between the crispy outside and the soft, custardy inside makes Leche Frita a truly special dessert.

Tip: For an extra touch of flavor, sprinkle a little cinnamon on top along with the powdered sugar.

Arroz con Leche

There’s nothing quite like the comforting embrace of a warm bowl of Arroz con Leche, a creamy rice pudding that’s both simple to make and deeply satisfying.

Ingredients

• 1 cup long-grain white rice
• 4 cups whole milk
• 1 cup water
• 1 cinnamon stick
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• Ground cinnamon, for garnish

Instructions

1. In a medium saucepan, combine the rice, water, and cinnamon stick. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the water is absorbed.
2. Remove the cinnamon stick and stir in the milk, sugar, vanilla extract, and salt. Cook over medium heat, stirring frequently, for 20-25 minutes, or until the mixture thickens to a creamy consistency.
3. Remove from heat and let it sit for 5 minutes. The pudding will continue to thicken as it cools.
4. Serve warm or chilled, sprinkled with ground cinnamon for a touch of warmth and color.

The magic of this Arroz con Leche lies in its simplicity and the way the cinnamon infuses the rice with its aromatic flavor, creating a dessert that’s both humble and heavenly.

Tip: For an extra creamy texture, stir in a tablespoon of butter at the end of cooking.

Buñuelos de Viento

These Buñuelos de Viento are light, airy, and dusted with sugar, making them the perfect sweet treat to whip up for any occasion.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter
• 1/4 tsp salt
• 1 cup all-purpose flour
• 4 large eggs
• Vegetable oil, for frying
• 1/2 cup granulated sugar, for dusting

Instructions

1. In a medium saucepan, combine 1 cup water, 1/2 cup unsalted butter, and 1/4 tsp salt. Bring to a boil over medium heat.
2. Reduce heat to low and add 1 cup all-purpose flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.
3. Remove from heat and let cool for 5 minutes. Then, add 4 large eggs one at a time, beating well after each addition until the dough is smooth and shiny.
4. Heat vegetable oil in a deep fryer or large pot to 375°F. Drop teaspoonfuls of dough into the hot oil, frying in batches to avoid overcrowding.
5. Fry for about 5 minutes, turning occasionally, until golden brown and puffed. Remove with a slotted spoon and drain on paper towels.
6. While still warm, roll the buñuelos in 1/2 cup granulated sugar until coated.

The magic of these buñuelos lies in their incredible puffiness, creating a hollow center that’s perfect for filling with cream or jam if you’re feeling adventurous.

Tip: For an extra flavor boost, add a teaspoon of vanilla extract or a pinch of cinnamon to the dough before frying.

Panellets

These Panellets are a delightful treat, blending the nutty richness of almonds with the sweet touch of pine nuts, perfect for those who love a little texture in their sweets.

Ingredients

• 2 cups almond flour
• 1 cup granulated sugar
• 1 large egg
• Zest of 1 lemon
• 1/2 cup pine nuts
• 1 tbsp powdered sugar for dusting

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together 2 cups almond flour, 1 cup granulated sugar, and the zest of 1 lemon until well combined.
3. Add 1 large egg to the mixture, stirring until a dough forms. If the dough is too sticky, let it rest for 10 minutes.
4. Roll the dough into small balls, about 1 inch in diameter, then roll each ball in 1/2 cup pine nuts until fully coated.
5. Place the coated balls on the prepared baking sheet and bake at 350°F for 15-20 minutes, or until lightly golden.
6. Let the Panellets cool slightly before dusting with 1 tbsp powdered sugar.

The combination of crunchy pine nuts and soft almond dough creates a delightful contrast that’s sure to impress. Perfect for holiday gatherings or as a sweet afternoon snack.

Tip: For an extra flavor boost, try adding a pinch of cinnamon to the dough before baking.

Rosquillas

These Spanish Rosquillas are a delightful treat, perfect for pairing with your morning coffee or as a sweet snack any time of day.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tbsp lemon zest
• 1/2 cup whole milk
• 1/4 cup powdered sugar for dusting

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together 1/2 cup granulated sugar and 1/2 cup unsalted butter until light and fluffy.
3. Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract and 1 tbsp lemon zest.
4. In another bowl, whisk together 2 cups all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with 1/2 cup whole milk, until the dough comes together.
6. Shape the dough into small rings and place them on the prepared baking sheet.
7. Bake for 20-25 minutes until the edges are lightly golden.
8. Let the rosquillas cool slightly, then dust with 1/4 cup powdered sugar.

The lemon zest adds a bright, citrusy note that makes these rosquillas stand out from the usual sweet treats.

Tip: For an extra touch, drizzle with a simple glaze made of powdered sugar and lemon juice after baking.

Tarta de Queso

Indulge in the creamy, dreamy delight of Tarta de Queso, a no-bake cheesecake that’s as easy to make as it is irresistible.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup heavy cream
• 1 tbsp lemon juice

Instructions

1. In a medium bowl, mix 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tbsp melted butter until combined. Press firmly into the bottom of a 9-inch springform pan. Chill in the fridge while preparing the filling.
2. In a large bowl, beat the cream cheese until smooth. Add 1/2 cup granulated sugar and 1 tsp vanilla extract, beating until fully incorporated.
3. In another bowl, whip 1 cup heavy cream until stiff peaks form. Gently fold into the cream cheese mixture along with 1 tbsp lemon juice until no streaks remain.
4. Pour the filling over the chilled crust, smoothing the top with a spatula. Refrigerate for at least 4 hours, or until set.

The magic of this Tarta de Queso lies in its velvety texture and the bright hint of lemon that cuts through the richness, making every bite perfectly balanced.

Tip: For an extra smooth filling, ensure your cream cheese is at room temperature before beating.

Alfajores

These Alfajores are a delightful treat, featuring tender cookies sandwiched with dulce de leche, a perfect blend of sweetness and texture.

Ingredients

• 1 cup cornstarch
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/2 cup unsalted butter, softened
• 1/3 cup granulated sugar
• 2 large egg yolks
• 1 tsp vanilla extract
• 1 cup dulce de leche
• Powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together 1 cup cornstarch, 3/4 cup all-purpose flour, and 1 tsp baking powder.
3. In another bowl, cream together 1/2 cup unsalted butter and 1/3 cup granulated sugar until light and fluffy. Beat in 2 large egg yolks and 1 tsp vanilla extract.
4. Gradually mix the dry ingredients into the wet ingredients until a dough forms.
5. Roll the dough to 1/4-inch thickness on a lightly floured surface and cut into 2-inch rounds.
6. Place the rounds on the prepared baking sheet and bake for 10-12 minutes, until the edges are just golden.
7. Let the cookies cool completely, then spread 1 cup dulce de leche on the flat side of half the cookies and top with the remaining cookies.
8. Dust the assembled Alfajores with powdered sugar before serving.

The magic of these Alfajores lies in their melt-in-your-mouth texture, thanks to the cornstarch in the dough, paired with the rich dulce de leche filling.

Tip: For an extra touch, roll the edges of the assembled Alfajores in shredded coconut or drizzle with melted chocolate.

Pastel de Nata

Dive into the sweet, creamy world of Pastel de Nata, a Portuguese custard tart that’s surprisingly simple to whip up in your own kitchen.

Ingredients

• 1 sheet puff pastry, thawed
• 1 cup whole milk
• 3 tablespoons all-purpose flour
• 1 1/4 cups granulated sugar
• 1 cinnamon stick
• 1/2 teaspoon vanilla extract
• 6 large egg yolks
• 1/2 cup water

Instructions

1. Preheat your oven to 400°F and lightly grease a 12-cup muffin tin.
2. Roll out the puff pastry on a floured surface, cut into 12 squares, and press each into the muffin cups.
3. In a saucepan, combine the milk, 1 cup sugar, and cinnamon stick. Heat over medium until sugar dissolves, then remove from heat and discard the cinnamon stick.
4. Whisk the flour into the remaining 1/4 cup sugar, then gradually mix in the water to form a paste. Stir this into the warm milk mixture.
5. Beat the egg yolks with vanilla extract, then slowly incorporate into the milk mixture, stirring constantly.
6. Divide the custard among the pastry cups and bake for 20-25 minutes, until the tops are caramelized and the pastry is golden.

The magic of Pastel de Nata lies in its contrasting textures—crispy, flaky pastry hugging a velvety, just-set custard. A sprinkle of cinnamon on top before serving adds the perfect finish.

Tip: For an extra glossy finish, broil the tarts for the last 2 minutes of baking, watching closely to prevent burning.

Ensaimada

Bring a taste of Mallorca to your kitchen with this sweet, fluffy Ensaimada, a spiral pastry that’s as fun to make as it is to eat.

Ingredients

• 4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp salt
• 1 tbsp active dry yeast
• 1/2 cup warm milk (110°F)
• 2 large eggs
• 1/2 cup unsalted butter, softened
• 1/4 cup powdered sugar for dusting

Instructions

1. In a large bowl, whisk together 4 cups all-purpose flour, 1/2 cup granulated sugar, and 1/2 tsp salt.
2. Dissolve 1 tbsp active dry yeast in 1/2 cup warm milk and let sit for 5 minutes until frothy.
3. Add the yeast mixture, 2 large eggs, and 1/2 cup unsalted butter to the dry ingredients. Mix until a soft dough forms.
4. Knead the dough on a floured surface for 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and divide into 4 equal pieces. Roll each piece into a long rope, then coil into a spiral shape on a baking sheet. Cover and let rise for another 30 minutes.
6. Preheat oven to 350°F. Bake the ensaimadas for 20-25 minutes until golden brown.
7. Cool slightly, then dust with 1/4 cup powdered sugar before serving.

The secret to Ensaimada’s irresistible texture lies in the spiral shape, which creates layers of tender, buttery pastry with every bite.

Tip: For an extra touch of sweetness, drizzle with honey or serve with a side of fruit preserves.

Magdalenas

These Spanish-inspired Magdalenas are the perfect little cakes to brighten up your morning coffee routine, with their light, airy texture and a hint of lemon zest.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup unsalted butter, melted
• 1/4 cup whole milk
• 1 tsp baking powder
• Zest of 1 lemon
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, and a pinch of salt.
3. In another bowl, beat 2 large eggs, then mix in 1/2 cup melted unsalted butter, 1/4 cup whole milk, the zest of 1 lemon, and 1/2 tsp vanilla extract.
4. Combine the wet ingredients with the dry ingredients, stirring until just mixed—be careful not to overmix.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 20 minutes, or until the magdalenas are golden and a toothpick inserted into the center comes out clean.

The magic of these magdalenas lies in their delicate crumb and the bright pop of lemon zest, making them irresistibly light and flavorful.

Tip: For an extra touch, sprinkle a little sugar on top of each magdalena before baking for a slightly crispy crust.

Tocino de Cielo

Dive into the sweet, creamy world of Tocino de Cielo, a Spanish dessert that translates to ‘heaven’s bacon’ but is actually a heavenly caramel custard that melts in your mouth.

Ingredients

• 1 cup granulated sugar
• 1/4 cup water
• 6 large eggs
• 1 1/2 cups whole milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F. 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 5-7 minutes. Pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly.
2. In a large bowl, lightly beat 6 large eggs. Gradually whisk in 1 1/2 cups whole milk and 1 teaspoon vanilla extract until well combined. Strain the mixture through a fine-mesh sieve into the caramel-coated dish.
3. Place the dish in a larger baking pan and add hot water to the pan until it reaches halfway up the sides of the dish. Bake for 45-50 minutes, or until the custard is set but still slightly wobbly in the center.
4. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight. To serve, run a knife around the edge of the dish and invert onto a plate.

The magic of Tocino de Cielo lies in its silky texture and the perfect balance of sweet caramel with the subtle richness of custard, making it a show-stopping dessert that’s surprisingly simple to prepare.

Tip: For an extra smooth custard, strain the egg mixture twice before baking.

Pestiños

These crispy, honey-drizzled Pestiños are a delightful Spanish treat that brings a touch of sweetness to any occasion.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup white wine
• 1/4 cup olive oil
• 1/4 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup honey
• 1/2 cup water
• Vegetable oil, for frying

Instructions

1. In a large bowl, mix 2 cups all-purpose flour, 1/2 cup white wine, 1/4 cup olive oil, 1/4 cup sugar, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt until a dough forms. Knead for 5 minutes until smooth.
2. Roll out the dough on a floured surface to 1/4-inch thickness. Cut into 2-inch squares or diamonds.
3. Heat vegetable oil in a deep fryer or large pot to 350°F. Fry the dough pieces in batches for 2-3 minutes until golden brown. Drain on paper towels.
4. In a small saucepan, combine 1 cup honey and 1/2 cup water. Bring to a simmer over medium heat, stirring until thin. Drizzle over the warm Pestiños.

The combination of crispy fried dough and sweet honey glaze makes these Pestiños irresistibly addictive, perfect for sharing at gatherings.

Tip: For an extra touch, sprinkle a little more cinnamon on top before serving.

Conclusion

We hope this roundup of 18 traditional Spanish desserts has inspired your next baking adventure! Each recipe is a delightful taste of Spain’s rich culinary heritage, perfect for sharing with family and friends. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for your next sweet treat. Happy baking!