20 Best Spanish Dessert Recipes You Should Try

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Spain has some truly delicious desserts. Whether you’re hosting a paella dinner party or just want a sweet treat after dinner, you won’t want to miss these classic Spanish desserts. From flan to churros and more, there’s something for every sweet tooth on this list.

20 Best Spanish Dessert Recipes You Should Try

If you’re looking for a tasty way to end your meal, check out these traditional Spanish desserts. From the creamy flan and crispy churros to the smooth turron, you’re sure to find something you’ll love.

So, gather your ingredients and get ready to bake or fry these yummy Spanish dessert recipes!

1. Flan

spanish desserts

  • A silky smooth caramel custard dessert with a delicate flavor.

  • How to make: Make caramel by melting sugar and water, pour into ramekins. Mix eggs, milk, sugar, and vanilla, pour into ramekins, and bake in a water bath until set.

  • Note: Be sure to let the flan cool completely before flipping it onto a plate to avoid breaking.

2. Churros con Chocolate

Churros con Chocolate

  • Description: Crispy fried dough pastry sprinkled with sugar and served with a thick, rich chocolate dipping sauce.

  • How to make: Make choux pastry, pipe into hot oil, fry until golden brown, and roll in cinnamon sugar. Heat chocolate and milk until melted and smooth.

  • Note: Serve churros hot and fresh for the best taste and texture.

3. Tarta de Santiago

Tarta de Santiago

  • A moist almond cake from Galicia, often decorated with a cross of powdered sugar.

  • How to make: Combine ground almonds, sugar, eggs, lemon zest, and sometimes flour. Bake in a round cake pan until golden brown.

  • Note: Traditionally served dusted with powdered sugar and accompanied by a glass of sweet wine.

4. Crema Catalana

Crema Catalana

  • A Catalan dessert similar to crème brûlée, featuring a creamy custard flavored with cinnamon and citrus zest.

  • How to make: Make a custard with milk, egg yolks, sugar, cornstarch, cinnamon, and lemon or orange zest. Cook until thickened, then pour into ramekins and refrigerate until set. Before serving, sprinkle sugar on top and caramelize with a kitchen torch.

  • Note: The caramelized sugar topping should be crisp and golden just before serving to contrast with the creamy custard underneath.

5. Polvorones

Polvorones

  • Shortbread-like cookies made with almonds, flour, sugar, and lard, popular during the Christmas season.

  • How to make: Combine ground almonds, flour, sugar, and lard until a dough forms. Shape into small cookies, bake until lightly golden, and dust with powdered sugar while still warm.

  • Note: These cookies are delicate and crumbly, so handle them gently when shaping and transferring to the baking sheet.

6. Torrijas

Torrijas

  • Spanish-style French toast, soaked in milk, egg, and sugar, then fried until golden brown and flavored with cinnamon.

  • How to make: Dip slices of bread into a mixture of milk, egg, and sugar, then fry in oil until golden brown on both sides. Dust with cinnamon sugar before serving.

  • Note: Day-old bread works best for torrijas as it absorbs the custard mixture without becoming too soggy.

7. Tocino de Cielo

Tocino de Cielo

  • A rich, egg-based dessert similar to flan but with a higher egg-to-milk ratio, translating to "heaven's bacon."

  • How to make: Make a custard with egg yolks, sugar, and water or syrup, then bake in a water bath until set.

  • Note: Tocino de cielo is typically served chilled and can be garnished with whipped cream or fresh fruit for added flavor and presentation.

8. Migas

Migas

  • A traditional Spanish dessert made with bread crumbs, sugar, cinnamon, and sometimes chocolate or fruit.

  • How to make: Sauté bread crumbs in butter until crispy, then mix with sugar, cinnamon, and optional ingredients like chopped chocolate or dried fruit.

  • Note: This dish is highly customizable, allowing you to add different spices, nuts, or fruits based on your preference.

9. Pastel Vasco


  • A Basque cake filled with pastry cream or fruit jam.

  • How to make: Prepare a shortcrust pastry dough, line a cake pan, fill with pastry cream or fruit jam, cover with another layer of dough, and bake until golden brown.

  • Note: Ensure the pastry cream is thick and cooled before using to prevent it from leaking out during baking.

10. Rosquillas

Rosquillas

  • Ring-shaped Spanish doughnuts, often flavored with anise or lemon zest.

  • How to make: Combine flour, sugar, eggs, anise (or lemon zest), and baking powder to form a dough. Shape into rings and fry until golden brown. Dust with powdered sugar or dip in a sugar glaze.

  • Note: These are best enjoyed fresh but can be stored in an airtight container for a couple of days.

11. Leche Frita

Leche Frita

  • Fried milk dessert, coated in breadcrumbs and cinnamon sugar.

  • How to make: Prepare a thick milk custard with milk, sugar, cornstarch, and cinnamon. Once set, cut into squares, coat in flour and egg, then breadcrumbs, and fry until golden brown. Roll in cinnamon sugar.

  • Note: Let the custard chill completely before cutting and frying to maintain its shape.

12. Arroz con Leche

Arroz con Leche

  • Spanish rice pudding flavored with cinnamon and lemon zest.

  • How to make: Cook rice in milk with sugar, cinnamon sticks, and lemon zest until creamy. Serve chilled or warm, sprinkled with ground cinnamon.

  • Note: Stir frequently while cooking to prevent the rice from sticking to the pot and burning.

13. Pestiños

Pestiños

  • Deep-fried pastry coated in honey, typically enjoyed during Christmas and Easter.

  • How to make: Make a dough with flour, white wine, olive oil, and anise seeds. Roll out, cut into shapes, fry until golden, then dip in warm honey.

  • Note: Ensure the honey is warm but not hot when dipping the pestiños to allow it to coat evenly without making the pastry soggy.

14. Pan de Calatrava

Pan de Calatrava

  • A bread pudding-like dessert made with milk, sugar, eggs, and day-old bread, often flavored with lemon zest and cinnamon.

  • How to make: Soak stale bread in a mixture of milk, eggs, sugar, and lemon zest. Pour into a caramel-lined mold and bake until set.

  • Note: This dessert is an excellent way to use up leftover bread and can be served with a drizzle of caramel sauce.

15. Tarta de Queso (Spanish Cheesecake)


  • Creamy cheesecake often made with Spanish cheeses like queso fresco or quark.

  • How to make: Blend cream cheese (or queso fresco), eggs, sugar, and cream until smooth. Pour into a graham cracker crust and bake until set.

  • Note: Let the cheesecake cool completely before slicing to ensure clean, neat pieces.

16. Yemas de Santa Teresa

Yemas de Santa Teresa

  • Traditional Spanish sweets made with egg yolks and sugar, originating from the town of Ávila.

  • How to make: Cook egg yolks and sugar over low heat until thickened. Once cooled, shape into small balls and roll in powdered sugar.

  • Note: These are very rich and sweet, so they are typically enjoyed in small quantities.

17. Natillas

Natillas

  • Spanish custard flavored with cinnamon and lemon zest.

  • How to make: Heat milk with a cinnamon stick and lemon zest, then whisk with sugar, egg yolks, and cornstarch until thickened. Pour into bowls and chill.

  • Note: Natillas are often served with a sprinkle of ground cinnamon and a traditional Spanish cookie on top.

18. Alfajores

Alfajores

  • Spanish cookies made with two shortbread cookies sandwiched together with dulce de leche.

  • How to make: Mix flour, cornstarch, sugar, and butter to form a dough. Cut into rounds and bake until golden. Once cooled, spread dulce de leche between two cookies and roll the edges in shredded coconut.

  • Note: These cookies are best when allowed to rest overnight, so the flavors meld together.

19. Hojaldres

Hojaldres

  • Spanish puff pastry filled with cream, fruit, or chocolate.

  • How to make: Roll out puff pastry dough, cut into desired shapes, fill with sweet fillings, and bake until golden and puffed.

  • Note: Ensure the pastry is well-chilled before baking to achieve the best puff.

20. Pionono

Pionono

  • Rolled sponge cake filled with cream, typical of the region of Andalusia.

  • How to make: Bake a thin layer of sponge cake, spread with cream or custard, roll up tightly, and slice into rounds.

  • Note: This dessert is often topped with a bit of caramelized sugar for added sweetness and texture.

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Conclusion:

From the streets of Madrid to the shores of Barcelona, Spanish desserts are a celebration of flavor, tradition, and creativity. Whether you're indulging in a plate of piping hot churros or savoring a slice of creamy tarta de queso, each dessert tells a story of Spain's rich culinary heritage. So, why not treat yourself to a taste of Spain and embark on your own sweet adventure?

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