Spanish Holy Week is not only notable for its processions and liturgical events that fill the streets with fervor and tradition. It is also a time with rich gastronomy, especially when it comes to sweets. During these dates, pastry shops, homes and convents are filled with aromas of cinnamon, almond, honey and lemon, main ingredients in the typical Easter pastries. In this article, we take you on a sweet journey through Spain to discover the delicacies that mark these festivities.
- Torrijas: If there is an emblematic sweet on these dates, it is torrijas. This simple but delicious dessert is made by soaking slices of bread (preferably from the day before) in milk or wine, and then passing them through strong>egg, fry them and, finally, sprinkle them with sugar and cinnamon. There are variations in its preparation, such as torrijas dipped in honey or those that have a touch of liquor.
- Pestiños: Pestiños are another classic of these dates. Originating in Andalusia and other parts of southern Spain, these small fried sweets are made from a dough made from flour, wine and olive oil, which is then fried and dipped in honey or sprinkled with sugar. strong>. Their shape can be varied, although the most common is to find them in the shape of a loop or rhombus. The pestiños combine perfectly with a good coffee or a glass of sweet wine.
- Monas de Pascua: Although the Mona de Pascua It is more typical of the Monday following Easter, especially in Catalonia and the Valencian Community, they are usually present throughout the week. Traditionally, it was a cake that godparents gave to their godchildren, and although there are many versions, it is usually a cake decorated with eggs (previously real, although now they are usually made of chocolate) and chocolate figures. In some variants, the dough is enriched with anise and decorated with colored feathers, small toys or even cartoon characters.
- Fritters: Buñuelos are another delicacy that cannot be missed. They can be wind (hollow inside) or filled with cream, chocolate, cream or even fruit compotes. Light and fluffy, they are the result of frying a dough made from flour, milk, eggs and yeast, which is then sprinkled with sugar or dipped in honey. Its origin is diffuse, but its presence is indisputable on Spanish tables during Holy Week.
- Fried Milk: We end our tour with the fried milk, a traditional dessert that, as its name suggests, consists of pieces of solidified pastry cream that are coated in egg and flour and then fried. This sweet is served cold, sprinkled with sugar and cinnamon, and is a true delight for the palate, combining textures that are crunchy on the outside and soft on the inside.
Spanish Holy Week is an experience that goes beyond the visual and the spiritual; It is also a gastronomic feast that invites you to discover the richness of its traditions through the palate. Each of these sweets tells a story, carries with it the heritage of generations and becomes another reason to celebrate these dates.