Creamy Caramel Flan INGREDIENTS: 3/4 cup white sugar 1 (8 ounce) package cream cheese, softened 5 eggs 1 (14 ounce) can sweetened condensed milk 1 (12 fluid ounce) can evaporated milk 1 teaspoon vanilla extract INSTRUCTIONS: Preheat oven to 350 degrees Fahrenheit. Add in sugar in a saucepan and cook over medium heat and stir continuously, until it turns golden. Pour caramelized sugar into a 10-inch round baking dish and make sure to coat the bottom and all the other sides of the mold. Beat cream cheese until the texture becomes smooth. Add eggs, one at a time until completely mixed. Condensed and evaporated milk and vanilla should be added at this moment and mix well. Pour mixture into the mold. Place a damp kitchen towel on top of the roasting pan. Lay the mold on the towel. The roasting pan should be filled with boiling water that would reach halfway up the sides of the mold. Bake for an hour and allow to cool for another 60 minutes. Place into the refrigerator for at least 8 hours. Before serving, run a knife around the edges of the pan and position well in a serving platter.

Spanish Desserts

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50 delicious recipes of some of the most famous and authentic Spanish desserts

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Page 1: Spanish Desserts

Creamy Caramel Flan


3/4 cup white sugar 1 (8 ounce) package cream cheese, softened 5 eggs 1 (14 ounce) can sweetened condensed milk 1 (12 fluid ounce) can evaporated milk 1 teaspoon vanilla extract 


•Preheat oven to 350 degrees Fahrenheit.•Add in sugar in a saucepan and cook over medium heat and stir continuously, until it turns golden. •Pour caramelized sugar into a 10-inch round baking dish and make sure to coat the bottom and all the other sides of the mold.•Beat cream cheese until the texture becomes smooth.•Add eggs, one at a time until completely mixed.•Condensed and evaporated milk and vanilla should be added at this moment and mix well.•Pour mixture into the mold.•Place a damp kitchen towel on top of the roasting pan. •Lay the mold on the towel.•The roasting pan should be filled with boiling water that would reach halfway up the sides of the mold.•Bake for an hour and allow to cool for another 60 minutes.•Place into the refrigerator for at least 8 hours. •Before serving, run a knife around the edges of the pan and position well in a serving platter.

Page 2: Spanish Desserts

Almond Flan


1 tbs. water1 3/4 cups of sugar1/2 cup ground almonds3 cups milk1 tsp. grated lemon peel6 eggs1/4 tsp. saltthinly sliced orange for garnish


•Caramelize sugar and water in a 9-inch baking pan over low heat.•Turn off heat when the sugar becomes golden brown and coat the mold evenly.•Toss in all the ingredients in a blender, excluding the orange. •Prepare a larger pan with about an inch of water content. •Slowly pour the blended mixture into the mold and plan in the larger pan.•Cook at 350 degrees until the top turns golden for about one hour.•Allow to cool and chill.•Flip in a serving plate.

Page 3: Spanish Desserts

Spanish Churros


2 cups water1 tablespoon olive oil1/4 teaspoon salt2 cups of flouroil for deep fryinggranulated sugar for dipping


•In a saucepan, pour in water, olive oil and salt and allow to boil.•Stir continuously while adding flour using a wooden spoon until a ball forms.•Allow to cool.•Press dough out into four strips using a churro maker.•Fry in at least ½ inch deep oil.•Lower the heat to medium and turn to another side once, until the barley starts to color.•Prevent overcooking by not frying four churros at a time.•Drain oil out and serve with sugar dip.

Page 4: Spanish Desserts



1 3/4 cups milk1/2 cup fine sugar1 tbs. cornstarch, dissolved in 3 tbs. water1 cinnamon stick1/2 tsp. vanilla extract2 egg yolks, lightly beatena dash of salt


•Combine milk, dissolved cornstarch, salt, sugar, cinnamon, vanilla and egg yolk in a large saucepan until the mixture becomes smooth.•Switch to medium heat and stir continuously until the mixture thickens and boils.•Remove from heat and pour contents through a thin strainer into dessert cups.•Put in the refrigerator and serve chilled.

Page 5: Spanish Desserts

Rice Pudding


3 3/4 cups cooked white rice2 1/2 cups of sugar6 tsp. butter6 cups milk2 tsp. vanilla extract5 eggs, beaten1/4 cup brandydash of salt


•In a heated saucepan, put in milk, rice and butter for 5 minutes.•Mix eggs, vanilla extract, sugar and salt in a separate bowl. Mix well until smooth.•Egg mixture and brandy should then be poured into the saucepan and it is important to stir frequently until the mixture thickens.•Pour mixture into the baking pan and settle the pan into a larger pan that contains water height of about an inch. •Bake for one hour at 350 degrees.•When done, chill for at least an hour before serving.

Page 6: Spanish Desserts

Torta de Santiago


1 cup sugar1/4 teaspoon grated lemon rind1/2 lb almonds with skins, finely ground7 eggs, separated1/4 teaspoon cinnamonchopped or ground almonds for garnish


•In a large bowl, beat together sugar, lemon rind and egg yolks. •Toss in almonds and cinnamon.•In a separate bowl, beat white eggs well until they become stiff.•Scoop a few tablespoons of the egg white into the almond mixture. •Pour fully the beaten egg whites into the mixture.•Use two greased 8 inch layer pans for baking the mixture.•Bake until the cakes are nicely browned at 350 degrees.

Page 7: Spanish Desserts

Two Turron Spanish Ice Cream


3/4 cup sugar4 tbs. water6 egg yolks3 egg whites1/2 lb. (1 bar) soft (jijona) turrón1/4 lb. (1/2 bar) hard (alicante) turrón2 tbs. sweet sherry wine1 cup cream


•Mash Alicante turrón into chunks.•Use a ½ quart soufflé dish and grease it with butter. Put inside the freezer.•Combine water and sugar in a small bowl and create a thin syrup.•Using a blender, beat egg yolks and the sugar syrup.•Dissolve the Jijona turrón in the wine.•Beat cream and egg whites in separate bowls. •Gently add in eggs whites, cream and egg mixture together. Add some Alicante turrón to the the soufflé dish.•Pour in the prepared mixture into the mold. Place inside the refrigerator overnight.•Put ice cream scoops in a serving dish and sprinkle additional turrón.

Page 8: Spanish Desserts

Quince Paste with Cheese


8 oz membrillo (quince paste)1 baguette4 oz. soft goat cheese or cream Cheese (optional)alternative cheese – Manchego


•Cut the baguette into slices about 1/3 inch thick.•Toast lightly and while still warm, spread a thin layer of cheese on each slice.•Create 1/8 inch thick membrillo slices and place on top of the cheese.•Serve.

Page 9: Spanish Desserts

Naranjas a la Canela


6 oranges1/2 teaspoon of ground cinnamona pinch of ground nutmeg2-3 tablespoons of sugar1/2 cup of Cointreauthe juice of half a lemon


•Slice peeled oranges and remove the seeds. Set aside.•Add orange juice obtained from the chopping board in a small saucepan plus all the other ingredients with 1/3 cup of water.•Allow to simmer for 3 minutes and let it cool.•Drizzle syrup over the sliced oranges and serve.

Page 10: Spanish Desserts

Almond Snaps


10.5 oz flaked almonds9 oz sugar3 oz flour9 oz butter5 whole eggsOne half teaspoon of vanilla extractA pinch of salt


•In a large bowl, combine flour, sugar, vanilla extract, almonds and salt.•Whole eggs should be beaten in another bowl until they become fluffy.•Fold into the flour mixture and lift the ladle to keep in as much air as possible.•Add melted butter into the mixture.•Pour mixture into the baking tray and use a fork to flatten the mounds to avoid sticking.•Bake in a preheat oven at 390 degrees for 10 minutes.•Remove the snaps using a knife and spread them out using a rolling pin.•The snaps are considered cooked when the edges changes in color so they should be spread out evenly.

Page 11: Spanish Desserts

Lemon Fritters


1 pint milk 1 pint water 6 eggs14 oz flour Lemon zest Cinnamon1/2 cup sugar Lemon leavesOil for frying


•In a saucepan, mix milk, water and egg yolks. •Gradually add flour into the mixture.•Toss in lemon zest, sugar, cinnamon and 4 beaten egg whites and stir continuously.•Set aside for 30 minutes. •Add lemon leaves in the batter and fry mixture.•When done, transfer to a serving plate and sprinkle with confectioner’s sugar and cinnamon.

Page 12: Spanish Desserts

Sweet Dripping Buns


1 lb 2 oz pork drippings2 cups olive oil1 lb sugarAniseedCinnamon1 glass white wine1 glass marc (apple brandy may be substituted)Juice of 2-3 lemonsFlour


•Put and heat pork drippings in a casserole. •Turn off heat then add oil, cinnamon, sugar, aniseed, wine, marc and lemon juice. •Mix the contents of the saucepan well and gently add flour to create a firm dough.•Remove from the casserole and knead well.•Roll out to scone thickness and shape into buns.•Assemble buns on an initially greased and floured tray and bake for about 45 minutes.

Page 13: Spanish Desserts

Sweet Egg Dessert


1 cup water1 lb sugar12 egg yolks2 egg whites


•Allow sugar to dissolve in water and let it boil for five minutes.•Allow the syrup to cool and then pour some over the mold and coat evenly.•Pour eggs in a separate bowl together with the remaining syrup and stir continuously.•Fill the mold with the mixture, cover with aluminum foil and place in the steamer for 20 minutes.•Serve chilled.

Page 14: Spanish Desserts

Peach Tart


1 jar Calanda peachesPastry:4 1/2 oz butter3 egg yolks3 oz sugar7 oz flour1 tsp baking powderButter for greasing the tinFlour for the tinFilling: 3 egg whites7 oz sugar9 oz peeled, ground almondsZest of 1 lemon


•In preparing the pastry:•Combine butter and sugar to form a paste.•Slowly add the egg yolks one by one and follow it up with flour mixed with baking powder.•Pour mixture into a greased 9-inch tart pan and sprinkle with flour.•Line the base and walls of the mold with pastry.•For the filling:•In a bowl, mix and beat egg whites with sugar until stiff.•Add in lemon zest and almond meringue. •Cook in a preheated oven at 350 degrees for 30 minutes.

Page 15: Spanish Desserts

Asturian Crepes


1-3/4 cups flour4 eggs2 cups plus 1 TB milk2 TB sugar1 ts lemon zestolive oil (a few drops for cooking)1/2 cup white or brown sugar (for sprinkling)


•Combine all ingredients in a large bowl.•Add a few drops of oil on a medium-sized skillet.•Pour about ¼ cup of the mixture and toss it over quickly in order to coat the entire a bottom of the pan.•Using a spatula, lift frisuelo from the pan gently to avoid sticking.•Cook each side for about one minute.•Transfer to a serving plate and sprinkle some sugar.•Create a frisuelo stack and roll each frisuelo and serve.

Page 16: Spanish Desserts

Banana FrittersINGREDIENTS:

about 1 cup of flour1/3 cup cold milk2 eggs (separated into yolks and whites)1 TB sugar1 ts vanilla extract1 ripe banana1/4 cup powdered confectioner sugar1-2 cups olive oil for frying


•In a large bowl, combine milk, two egg yolks, vanilla extract and sugar.•Mix ingredients well and sprinkle flour little by little. Continue stirring frequently.•In a small bowl, beat eggs whites until “soft peaks” are formed. •Cut bananas lengthwise and into thin slices.•Toss in the banana slices into the flour mixture.•Fry a spoonful of banana mixture and cook each side for about 90 seconds.•Sprinkle powdered sugar after transferring to a plate.

Page 17: Spanish Desserts

Pumpkin Crema CatalanaINGREDIENTS:

1 pint heavy cream1/2 cup milk1 1/2 teaspoons vanilla1 tablespoon brown sugar3/4 cup granulated sugar7 large egg yolks1/8 teaspoon ground nutmeg1/4 teaspoon ground ginger3/4 teaspoon ground cinnamonPinch ground allspicePinch ground cloves1 cup pureed cooked pumpkin1/2 cup raw or turbinado sugar, for topping


•Preheat oven to 300° F.•Combine cream, vanilla, brown sugar and spices in a saucepan.•Use an electric mixer to beat eggs yolks and sugar until a pale yellow and thick mixture is formed.•Pour cream mixture gently while beating at lowest speed.•Add in the pumpkin.•Pour mixture to ½ cup cazuelas and put inside a roasting pan.•Roasting pan should be filled with hot water that is about 2/3 on the sides of cazuelas.•Cook for about 40 minutes and then remove from the oven afterwards.•Chill for at least three hours. •Sprinkle sugar and caramelize using propane torch until the top is browned.

Page 18: Spanish Desserts

Melon GazpachoINGREDIENTS:

1/2 Spanish white melon (or honey dew)1/2 cantaloupe1 peach1 tomato peeled2 TB chopped mint2 TB extra virgin olive oil


•Peel and slice melon flesh about 2 inch things and put inside a large bowl.•Peel and cut up peach and tomatoes and place them together into the bowl.•Combine ingredients and mix well.•Add some sugar, depending on your preference.•Place inside the refrigerator for a couple of hours.•Garnish with either mint, peach or strawberry.

Page 19: Spanish Desserts

Brazo de GitanoINGREDIENTS:

5 eggs, separated1/4 cup granulated sugar1/4 cup flour1/4 cup cocoa powder1 teaspoon vanilla extract4 tablespoons sifted confectioners' sugar1 cup heavy cream, whipped1 1/4 teaspoons rum extract1 tablespoon superfine sugar (Put desired amount of granulated sugar in a blender and blend at high speed for about 30 seconds


•Preheat oven to 350 degrees F.•In a bowl, beat egg yolks and ¼ cup sugar until a thick mixture is formed. •Slowly add in the flour, cocoa and vanilla extract. Mix well.•Beat egg whites in a separate bowl until soft peaks are formed.•Add into the flour mixture. •Grease a 15 x 8 inch baking pan and line it with wax paper.•Sprinkle two tablespoons of confectioner’s sugar.•Gently pour mixture into the pan and allow it to spread out evenly.•Place in the oven for 15 minutes and allow to cool for another 5 minutes.•Remove paper after ten minutes and before serving, mix whipped cream, rum and sugar in a separate bowl.•Spread out over the cake and sprinkle a bit of the confectioner’s sugar. Serve.

Page 20: Spanish Desserts


32 fl. oz of milkolive oil16 oz. honey16 oz. sugar8 eggsSlices of bread for 'torrijas'


•Create thick slices from a loaf of bread.•Whip eggs in a small bowl.•In a separate bowl, mix in milk and sugar.•Dredge bread slices into the milk and eggs and fry until golden brown.•Drizzle honey over the cooked torrijas and sugared milk could also be added to the serving dish.

Page 21: Spanish Desserts


32 fl. oz milk6 fl. oz olive oil1 spoonful of sunflower oil2 eggs2 oz corn flour2 oz of light flour1 stick of cinnamon4 oz sugar


•In a large bowl, combine flour, corn flour, sugar and a quarter of the milk.•Boil the remaining part of the milk with cinnamon stick for about 10 minutes.•While using a strainer, pour in the flour mixture into the pan.•Simmer on low heat for 10 minutes and stir continuously.•Pour contents into a tray greased with sunflower oil and cool.•Cut 10 x 5 cm triangles out of the pan and put them into the flour and beaten egg.•Fry and serve with cinnamon and sugar.

Page 22: Spanish Desserts

Spanish Orange Cake


25 oz cream cheese6 oz biscuits2 oz butter2 oz of sugar3 fl.oz orange juice10 oz of mandarins or preserved orangesChocolate shavings


•Crush biscuits and combine them with butter.•Transfer contents to a butter-greased tray and put inside the refrigerator for 15 minutes.•Combine cheese, sugar and orange juice in a separate bowl and mix well.•Pour mixture over the tray and return it to the refrigerator for four hours.•Garnish cake with mandarin and chocolate shavings.

Page 23: Spanish Desserts

Tocinillo de CieloINGREDIENTS:

6 egg yolks9 oz sugar1 fl. oz waterFor the caramel:3 tablespoons sugar1 tablespoons water


•Heat up sugar and water in a saucepan until a golden brown syrup is formed.•Pour half of the syrup into the baking pan.•In a large bowl, whip egg yolks and slowly pour down the syrup.•Add mixture into the pan and cool for 20 minutes at 150 degrees.•Remove from oven and let it cool before serving.

Page 24: Spanish Desserts

Spanish Bread PuddingINGREDIENTS:

4 1/4 cups milk1 cinnamon sticks1 lime2 tbsp. sugar4 bread slices2 eggssunflower oilsugarground cinnamon


•Pour in milk, cinnamon stick and lime zest in a saucepan and bring to a boil.•Turn off heat and add sugar. Stir.•Soak bread slices into the milk and drain on a cooling rack for half an hour. •Beat eggs in a separate dish.•Dredge bread slices into the beaten eggs and fry until golden brown.•Sprinkle with cinnamon and sugar before serving.

Page 25: Spanish Desserts

Spanish CheesecakeINGREDIENTS:

1 container ricotta cheese3 eggs1 cup granulated sugar5 2/3 tbsp. butter (room temperature)6 1/3 tbsp. flour1 tbsp. ground cinnamon1 lemonsalt


•Preheat the oven to 175 degrees Celsius.•Combine ricotta cheese, eggs, sugar, butter, flour, ground cinnamon, lemon zest and a pinch of salt in a large bowl.•Pour batter in a greased pan and bake for 40 minutes or so until the cake turns golden.•Allow to cool and then serve.

Page 26: Spanish Desserts

Spanish Palm PastriesINGREDIENTS:

one sheet of puff pastry1 egg, beatensugarbutter or oil for the pan


•Settle puff pastry on a surface that is dusted with flour.•Brush beaten egg on its sides and sprinkle it with sugar.•Roll up the sheets from both sides until each roll would meet in the middle.•Cut up the puff pastry into 1 centimeter thick slices.•Lay the slices on a greased baking sheet and sprinkle each slice with sugar.•Bake inside the oven for 12-15 minutes at 500 degrees until golden.•Allow to cool before serving.

Page 27: Spanish Desserts

Spanish Lard CookiesINGREDIENTS:

1 cup flour3/4 cup ground almonds1/2 cup sugar2 teaspoons ground cinnamonPinch of salt1/2 cup lard, at room temperature1 eggFinely grated zest of 1 orange1 tablespoon brandypowdered sugar, for dusting


•Preheat oven to 350°. •Add ground almonds and flour on a baking sheet and place in the oven for 5-7 minutes.•Allow to cool.•Lower oven temperature to 300 degrees.•In a separate bowl, add in flour, almonds, sugar, cinnamon and salt. Put some lard into the mixture.•Toss in the egg, orange zest and brandy and continue stirring.•Create 1 inch balls from the mixture.•Assemble balls on baking sheets about an inch apart.•Bake for 15 minutes, or so until cookies are browned.•Allow to cool in a wire rack and dust with confectioner’s sugar when serving.

Page 28: Spanish Desserts

Almond Cookies


2 cups whole blanched almonds 2/3 cup sugar 4 teaspoons grated lemon rind Dash of salt 1 large egg Cooking spray 1 teaspoon ground cinnamon24 whole blanched almonds


•Preheat oven to 350°.•Grind 2 cups of almonds in a food processor. •Slowly toss in sugar, lemon rind, salt and egg and pulse 10 times.•Create 24 balls and place them 1 inch apart on the baking sheets.•Sprinkle cinnamon and press an almond on the center part of the dough.•Bake at 350 degrees until the edges turn golden brown.•Remove from pan and cool before serving.

Page 29: Spanish Desserts


3 liters of grape must24 fresh figs1 small melon1 small siam pumpkinmineral water


•Boil grape must until quantity is reduced to 1/3.•Slice siam pumpkin into half, peel and remove the seeds. Cut up chunks.•Place in a pan filled with water and cook for 20 minutes.•Remove water and let the pumpkin cool inside.•Drain and mash into strands. •Cut figs into four parts and remove its skin. •Peel melon and slice it into cubes.•Add melon and siam pumpkin strands into the grape must and let it cook for 3 minutes.•Place in the refrigerator and serve cold.

Page 30: Spanish Desserts

Guirlache NougatINGREDIENTS:

1 cup of raw almonds, or pine nuts (or a nut of preference)1 cup of sugar1/2 cup of water1 lemon


•Add water and sugar in a heated pot.•Add a few lemon drops and allow it to thicken.•Adjust to low heat, stir in the almonds without stopping.•Start greasing a cutting board and blade of a wide knife.•Pour the mixture on the board and using the knife, turn it over several times until it cools.•Create a square shape out of the nougat using two knives and let it set.•Cut out the cubes completely and wrap up in transfer paper.

Page 31: Spanish Desserts

Suspiro de Monja (Nun’s Sigh)INGREDIENTS:

7 oz. of butter14 oz. of sugar5 whisked eggs2 cups of water2 of flourlemon peelolive oilicing sugar


•Heat up water in the saucepan and slowly add up butter, sugar and lemon peel.•After the water begins to boil, remove the peel using a spoon.•Gently add flour and stir using a wooden spoon.•Allow the mix to cool for 15 minutes or so until the dough could be removed easily from the bottom of the pan. •Form cubes out of the dough about size of a finger.•Fry until the cubes become golden in color.•Transfer to another plate and drain out the excess oil.•Sprinkle with icing sugar before serving.

Page 32: Spanish Desserts

Cinnamon Rosquillas INGREDIENTS:

1 stick of cinnamon2 cloves (optional)1/2 cup olive oil1/2 cup of brown sugarscant 1/2 cup of brandy or cognac2 cups of flour (I have substituted whole wheat with good results)ground cinnamon and sugar for dusting


•Drizzle some olive oil in a pan.•Fry cinnamon stick and cloves and when properly toasted, set aside and let them cool.•Remove cloves and cinnamon from the oil.•In the same pan, blend sugar and brandy.•Add in flour little by little.•Take a ball about size of a golf ball and roll it between your palms to form 5 inch rope.•Connect the ends together to form a ring shape.•Settle these rings on the baking sheets and sprinkle with sugar and cinnamon.•Bake for 30 minutes at 350 degrees.

Page 33: Spanish Desserts

Guava EmpanadasINGREDIENTS:

8 ounces guava jelly 4 ounces butter, softened 3 ounces cream cheese 2 eggs, beaten 1/2 teaspoon water


•Mix guava jelly, butter and cream cheese in a large mixing bowl until well-blended.•Preheat oven to 400 degrees.•Take an empanada disc and place a tablespoon of filling at the center of each round. Fold in •half and secure edges by pressing the ends using a fork.•Beat eggs and water in a small bowl.•Brush egg mixture to the empanadas.•Assemble on a baking sheet.•Bake until golden brown for 25 minutes.

Page 34: Spanish Desserts


1 cup of granulated sugar3 large egg whites1/4 tsp of cream of tartar1/2 tsp of vanilla1/4 tsp salt


•Preheat oven to 275 degrees Fahrenheit.•Beat egg whites and salt in a medium bowl until peaks are formed. •Gently pour sugar in the mixture and beat for 5 minutes.•Add in cream of tartar and vanilla and continue mixing for another 3 minutes.•Scoop dollops about an inch in diameter and assemble them in a baking sheet.•Place tray inside the oven for 20-30 minutes.

Page 35: Spanish Desserts

Galician Almond TartINGREDIENTS:

For the pastry:0.8 cup of flourPinch of ground cinnamonFlour for rolling outButter for greasingConfectioners’ sugar for dredging3 oz. of sugar3.5 oz. of butter1 eggFor the filling4 eggs1.05 cup of sugarPeel of 1 unwaxed lemon1 cup of almonds


•In a bowl, knead flour, sugar, butter and egg.•Little milk could be added, if desired.•Form a ball from the dough and wrap it with foil. Place inside the refrigerator for 30 minutes.•Preparing for the filling, beat eggs and sugar until a creamy mixture is formed.•Add lemon rind, ground almonds and cinnamon.•Roll out pastry in a board that is dusted with flour.•Place pastry in a greased pan and prick several parts of it using a fork.•Put the filling on tip.•Bake in a preheated oven at 180 degrees for 30 minutes.•Allow it to cool and the transfer to a serving plate.•Sprinkle with confectioner’s sugar, if desired.

Page 36: Spanish Desserts

Quesada PasiegaINGREDIENTS:

2 cups whole milkzest of 1 lemon1 teaspoon cinnamon5 tablespoons unsalted butter, softened to room temperature1 cup sugar2 eggs1 cup plain Greek yogurt 1 cup all-purpose flour


•Preheat the oven to 375 degrees. •Use butter to grease an 8-inch round pan.•Pour in milk, lemon zest and cinnamon in a saucepan over medium heat.•When it starts to simmer, remove from heat and let it cool completely.•Whip butter, sugar and eggs for a couple of minutes. •Add in yogurt and pour the milk mixture into the egg mixture.•Stir in flour and pour all mixture into the pan.•Allow to bake for 45-55 minutes.•Cool, slice and then serve.

Page 37: Spanish Desserts


3½ cup (907 grams / 2 lb) toasted unsalted peanuts, skins removed2½ confectioner's sugar


•Grind peanuts using a food processor.•While mixing, slowly pour in the confectioner’s sugar.•Mixture is ready when the paste remains sticking on your fingers and it is still compact.•Fill a circular cookie cutter with the paste and remove from the cookie cutter until the shape is retained. Continue doing this process until all paste are used up.•Wrap the mazapan with wax paper or tissue.

Page 38: Spanish Desserts

Bizcocho with Strawberries in Port Wine SauceINGREDIENTS:

1 8" x 8" white or yellow cake, Spanish bizcocho or 8 magdalenas8 oz (125 ml) port wine4 oz (60 ml) water1/2 cup (100 gr) granulated sugar2 1/2 - 3 cups fresh strawberrieswhipping cream (optional)


•In a saucepan, pour wine, water and sugar and let it boil.•After boiling, reduce heat until liquid is reduced by half.•Turn off heat and allow mixture to cool.•Slice strawberries and toss into a bowl.•Pour the wine sauce over the strawberries and allow it coat evenly for at least an hour.•Before serving, slice cake or bizcocho into individual servings.•Transfer strawberries to a serving plate and drizzle with port wine sauce.•Serve.

Page 39: Spanish Desserts


8.8 oz. of “magdalenas mix” 3.55 oz. oil 3.89 oz. tepid water12 paper casessugar


•Preheat the oven at 180C.•Combine Magdalena mixture with oil and water.•It is preferred to use an electric mixer and whisk for at least 5 minutes until the mixture becomes smooth.•Line the Magdalena paper cases on a baking tray and using a spoon, fill about 2/3 of each case.•Add some sugar on top and bake in the oven for 15-20 minutes until the mixture becomes golden.

Page 40: Spanish Desserts

Breadcrumb Fritters in HoneyINGREDIENTS:

3 eggs3 tbsp bread crumbs, made from unprocessed white breadOlive oil for fryingPowdered cinnamonFor the honey syrup:1/2 cup rosemary honey or other honey1/4 cup water


•Combine eggs and bread crumbs in a large bowl.•Fry spoonfuls of dough mixture and drain excess oil.•In a saucepan, heat up honey and water and when it starts boiling, add a few fritters each time.•Continue cooking for 5 minutes and transfer contents to a low-sided baking dish.•Pour honey syrup and add some cinnamon on top.•Serve.

Page 41: Spanish Desserts

Casar Cheese Ice Cream with Villuercas HoneyINGREDIENTS:

11 oz Torta del Casar cheese2 tbsp light cream1 tbsp milk5 oz brown sugar2 tsp Villuercas honey (you may substitute other honey)Honey and cinnamon for serving


•In a large bowl, combine all ingredients and mix well.•Strain contents into an ice-cream maker and put inside the refrigerator.•Serve in scoops and drizzle honey on top with cinnamon.

Page 42: Spanish Desserts

Cheese Ice Cream


1 cup cream2 oz Idiazábal cheese3/4 lb Torta de la Serena cheese2 eggs7 oz sugar1 cup milkBlackberry, redcurrant or raspberry sauce


•In a saucepan, boil the milk with the cream and the Idiazábal cheese.•Beat eggs, sugar and Torta de la Serena cheese in a large bowl.•Pour the cheese mixture when the milk begins to boil.•Beat using an electric beater and allow to cool.•Place contents in a container and beat once or twice during the freezing process using a hand beater.•Include fruit sauce in serving the ice cream.

Page 43: Spanish Desserts

Calanda Peaches in Wine with Yogurt SauceINGREDIENTS:

4 Calanda peaches in wine (or 4 fresh Calanda peaches, 1 bottle Toro red wine, and 12 oz sugar)1/2 cup wine syrup from the preserved peaches1/2 cup sugar1/2 cup cranberry jamFresh mint leavesYogurt sauce:16 oz plain yogurt2 tbsp honey1/2 cup light creamCinnamon


•Drain Calanda peaches in wine using a strainer.•Reserve a glass of the syrup and dissolve sugar in a saucepan.•Allow to boil for three minutes and add the cranberry jam. Simmer for 5 minutes.•Throw in the peaches and allow to cool in the refrigerator for 12 hours.•Assemble peaches with scoops of wine sauce and yogurt sauce. •In creating a yogurt sauce, beat yogurt with honey and mix slowly with table cream.Sprinkle some cinnamon and decorate with fresh mint.

Page 44: Spanish Desserts

Custard Filled PancakesINGREDIENTS:

Pancakes:1 quart milk14 oz plain flour 6 eggs1/2 glass of brandy Pinch of saltLump of pork fatTo finish:Generous splash of Aguardiente, or brandy

Sugar, to sprinkle over the top

Custard filling:1 quart milkA curl of lemon zest Pinch of cinnamon or 1/2 cinnamon stick 8 egg yolks7 oz sugar3-1/2 oz cornstarch

Vanilla extract to taste


•Combine all the pancake ingredients in a large bowl and leave to rest.•In preparing for the custard, mix egg yolks with sugar and cornstarch.•Pour milk in a pan, including the lemon zest and cinnamon.•Allow mixture to boil and turn off heat.•Add into the egg mixture and pour them back into the pan over low heat.•Stir consistently until the custard thickens.•Pour mixture into a flat plate to cool.•Heat pork fat in a frying pan and make thin pancakes until golden.•When done, fill a few spoonfuls of custard and sprinkle with a little aguardiente.

Page 45: Spanish Desserts

Farinetes with Ratafia Liqueur and HoneyINGREDIENTS:

9 oz buckwheat4 1/4 cups waterSalt and sugarOlive oil for fryingHoney


•In a saucepan, add flour into the water with little salt over low heat for about 40 minutes.•Stir continuously and pour into a mold and allow to cool.•Slice into ½” strips.•Place plenty of oil in a frying-pan and cook the fritters one by one.•Turn over to the other side when the edges become golden.•When done, drain oil on kitchen paper.•Sprinkle sugar and add a few drops of local ratafía herb liqueur and serve with honey.

Page 46: Spanish Desserts

Machego Cheese CustardINGREDIENTS:

1/3 lb ripe Manchego cheese, grated1/2 cup sugar4 eggs1/2 liter cream4 tbsp sugar to make the caramel1 dozen walnuts


•Caramelize sugar and some water in the mold using a hot flame. •Cover the mold walls with caramel.•In a separate bowl, beat eggs and sugar. Gently add grated cheese and cream.•Continue stir and mixing and pour mixture into the mold.•The mold should be placed between a dish of hot water and cook until when a needle is inserted on the custard, it comes out clean.•Allow to cool and place walnut halves on top.

Page 47: Spanish Desserts

Terrine of Quince Jelly and Majorero CheeseINGREDIENTS:

18 oz Membrillo quince jelly7 oz fresh Majorero cheese1 glass of cream3 tbsp icing sugarJuice of half a lemon


•Cool a bowl using ice cubes or place it inside the freezer.•Beat the cream together with the icing sugar.•In a separate bowl, combine Majorero cheese with the lemon juice and combine the mixture with the cream paste.•Cut quince jelly into long strips.•Grease loaf tin and line it with grease paper.•Arrange alternately with layers of cheese and quince jelly.•Place inside the refrigerator and allow to cool for eight hours.•Divide into equal slices and serve.

Page 48: Spanish Desserts

Bitter Orange Rind Preserved in SyrupINGREDIENTS:

4 1/2 lb bitter oranges, to give about 2 1/4 lb rind2 1/2 cups sugar3 cups water1 cinnamon stick


•Use a grater to remove all the orange rind. •Divide oranges into half and juice them out.•Put oranges inside a container with water.•Repeat this step until the oranges lose their bitterness.•Drain oranges and cook in a syrup flavored with a cinnamon stick until they become soft.•Slice the rinds and store inside the refrigerator.

Page 49: Spanish Desserts

Magdalena Sponge CakesINGREDIENTS:

2 eggs3 cups extra fine sugar2 cups of milk2 cups of mild extra virgin olive oil6 scant cups of flour1 tsp baking powder


•Put up a couple dozen of cupcake paper liners on baking trays.•Combine eggs and sugar in a food processor.•Add in the other ingredients, the milk, oil and flour, respectively.•Pour into paper cups occupying 23 space to leave space for rising.•Bake for 20 minutes until cakes turn golden.

Page 50: Spanish Desserts

Figs with HoneyINGREDIENTS:

2 to 4 figs1 to 2 tablespoons of honeya pinch or two of cinnamon A dollop of creme fraiche, ice cream


•Slice figs into halves and arrange them cut side facing upwards in an ovenproof dish.•Drizzle some honey and sprinkle a little bit of cinnamon all over the figs.•Bake inside the oven at 180 degrees for about 20 minutes or so until the honey melts.•Add a scoop of ice cream on top.