If you want to sample the finest Spanish desserts, begin with these seven delectable treats; they truly hit the spot.
Spain is famous for its tapas.
, but perhaps less renowned for its sweets. Despite this, the nation boasts an impressive array of delectable treats and a rich variety of dessert options. From pastries and custards to cakes—each area has developed distinct methods to highlight regional ingredients. Influenced by Mediterranean, Arabic, and Spanish traditions, certain desserts have transcended their origins and become well-known favorites across regions, such as the iconic churros. However, settling solely for these pleasures—a delight though they might be—would be unfortunate. Therefore, we present a curated list of seven essential Spanish desserts you should try for a comprehensive gastronomic adventure.
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The iconic
churros
Do these delightful strands of fried pastry require any additional presentation? They are adored for their crisp exterior and soft interior. Traditionally a morning treat, they were enjoyed alongside rich, velvety hot chocolate for dunking. Contemporary variations still maintain this classic appeal.
churros
It can also be completed with a dollop of cream or stuffed with chocolate.
In Spain, there are specialized
churrerías
specialized in making fresh
churros
Their appeal has extended past Spain’s boundaries, and these attractions are now commonplace in numerous countries, typically appearing at carnivals.
The rich
crema catalana
Crema catalana
is a Spanish version of the French
crème brûlée
With the unique flavors of cinnamon and lemon zest enhanced, it becomes difficult not to be captivated by the contrast between the caramelized sugar topping and the creamy vanilla center. The key lies in slow baking and quickly melting the sugar using a cooking torch to achieve that signature crisp, cracking crust.
The comforting
tarta de queso
The
tarta de queso
It is a type of Spanish cheesecake typically crafted using fresh cheese.
queso crema
It’s combined with sugar, eggs, and a touch of vanilla. The consistency is exceptionally smooth, nearly foamy, and the taste is delicate with a subtle sweetness.
The Spanish variant of cheesecake typically lacks a crust, making the creaminess of the filling even more crucial. Widely enjoyed across Spain, it is commonly served chilled and might be garnished with fresh fruits or a berry sauce for an extra fruity flavor.
The
scrumptious
tarta de Santiago
Tarta de Santiago
Is a dessert originating from the Galicia region in northwest Spain. This cake consists of almond meal, sugar, and eggs, along with either butter or lard. Its distinctive feature is the cross of Saint James adorned on top using powdered sugar. Despite its long history, dating back to the 16th century, this treat remains popular for its unique design and flavors.
th
In the 20th century, the cross was only added in 1924 by Casa de Mora bakery as a decorative feature.
Tarta de Santiago
It is commonly enjoyed alongside coffee or a local liqueur like this.
orujo
(A brandy). It was designated as a Protected Geographical Indication in 2006.
The c
rispy
miguelitos
Miguelitos
Are genuine pastries originating from the town of La Roda within the autonomous region of Castilla-La Mancha in Spain. These delicate, layered treats are filled with creamy custard and dusted with powdered sugar. Widely enjoyed during local festivities, these delectable confections can also be found in tempting variations such as chocolate and white chocolate flavors.
Miguelitos
are reportedly creations of Manuel Blanco López de Rodeo from the 1960s, but they gained fame due to the recipe developed by Roque Andrés Navarro.
Confitería La Moderna
.
The
creamy
arroz con leche
Arroz con leche
Is a classic Spanish dessert—simple yet soothing. Known for using rice, which gives this creamy treat its core ingredient, along with milk, sugar, and aromatic spices like cinnamon and lemon zest. Various regions across Spain have their distinct take on it, and in certain parts, additional local twists might be included.
Even add a small amount of milk, similar to how they do it in Portugal.
.
The soft
leche frita
Leche frita
This dessert, rarely discovered beyond Spain’s boundaries, consists of just four main components: milk, sugar, flour, and egg yolks. Its preparation method is remarkably straightforward! Just combine these elements along with a cinnamon stick, simmer gently until thickened, then transfer the blend to a mold where it will set before being sliced into square or rectangular portions. Next, coat each piece lightly with flour and whisked eggs, proceed to shallow-fry them until they turn golden brown, and finally garnish with powdered sugar and extra ground cinnamon. Once completed, you’ll have created a confectionery treat characterized by an incredibly tender interior contrasted against a crunchy exterior layer.
