Spanish Desserts Guide

Spain has a rich feast of sweet things in her culinary tradition, so that anyone with a sweet tooth will be in their element exploring the Spanish pastelerias or pastry shops. The Moorish occupation of Spain brought with it the almond tree and also sugar cane and citrus fruit and that influence has contributed hugely to the desserts today, many of which are based on almond pastries and sweet creams. The sweet spices brought over from the Middle East also play a vital role in flavouring pastries and desserts: cinnamon, anis, nutmeg and cloves can all be found adding a special twist to a variety of tarts and biscuits.

When you visit Spain at Christmas there are loads of special biscuits and sweets to sample – the polvorones are rich crumbly almond biscuits that melt in your mouth; mantecados are light crumble cakes with a delicate aniseed flavour  There is also the sweet Turron, almond nougat made with honey as a traditional Christmas treat.

Desserts that you will find in Spanish restaurants in Britain use the same traditional ingredients to create an authentic Spanish flavour. Tarts made with sweet almond pastry are very popular, often filled with fruit and topped with a crumble topping.

Dairy based deserts served with a caramel sauce or fresh fruit are an authentic Spanish pairing. Crema Catalana is the Spanish version of crème brulee, with a vanilla infused custard topped by caramelized sugar. Then there is a Spanish flan, which is a set custard that is usually served with caramel sauce but can also be flavoured with orange or strawberries for a delicious dessert.

Churros are long ridged dough fritters, a bit like our doughnuts, popular as a late night snack or even for breakfast in Spain and are served with hot chocolate and topped with sprinkled sugar or honey. They are often sold by street vendors at festivals and cooked in cafes for breakfast, as the Spanish often enjoy a sweet snack at breakfast or mid-morning.

Lemon and orange sorbets make an ideal light ending to a meal, when you don’t feel like a rich dessert and are a popular and refreshing summer end to a meal in Spain.

Besides the ever present almonds there are a variety of desserts that use hazelnuts and walnuts in tarts and custards or combined with chocolate for a richer indulgence. But equally authentic is to finish a meal with some of the summer fruits that proliferate in Spain, either simply eating a ripe peach or apricot or cooking peaches, pears or even figs in wine for a more festive dessert.