Looking for a delectable Spanish treat that is both easy to make and perfect for impressing your guests? Look no further! In this article, we will explore the idea of a simple and quick Spanish tapas dessert that will surely satisfy your sweet tooth. Whether you’re hosting a dinner party or simply craving something sweet, this dessert is bound to be a hit. So, get ready to tantalize your taste buds with this delicious Spanish delight!
Churros with Chocolate Sauce
Ingredients
- 1 cup all-purpose flour
- 1 cup water
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 cup unsalted butter
- Vegetable oil for frying
- 1 cup chocolate chips
- 1/2 cup heavy cream
Instructions
- In a saucepan, combine water, sugar, salt, and butter. Bring to a boil over medium heat, stirring occasionally.
- Remove the saucepan from heat and add the flour. Stir vigorously until the mixture forms a smooth dough.
- Heat vegetable oil in a deep skillet or pot to about 375°F (190°C).
- Transfer the dough to a piping bag fitted with a star tip.
- Pipe 4-6 inch long strips of dough into the hot oil, cutting each strip with scissors or a knife. Fry until golden brown and crispy, about 2-3 minutes per side.
- Remove churros from oil and drain on a paper towel.
- In a separate saucepan, heat the heavy cream until it just starts to simmer.
- Pour the hot cream over the chocolate chips in a bowl. Let it sit for a minute, then stir until smooth.
- Serve the churros warm with the chocolate sauce for dipping.
Tips for Serving
- Dust the churros with powdered sugar for an extra touch of sweetness.
- Serve with a side of whipped cream or a scoop of vanilla ice cream for a decadent treat.
- Try adding a sprinkle of cinnamon to the churro dough for a spicy twist.
Tarta de Santiago
Ingredients
- 1 1/2 cups almond flour
- 1 cup sugar
- 4 large eggs
- Zest of 1 lemon
- 1/4 teaspoon almond extract
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a mixing bowl, whisk together the almond flour and sugar.
- Add the eggs one at a time, beating well after each addition.
- Stir in the lemon zest and almond extract until well combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan before removing.
- Dust the top of the cake with powdered sugar before serving.
Tips for Serving
- Serve the Tarta de Santiago with a dollop of whipped cream or a scoop of vanilla ice cream.
- Garnish with fresh berries for a pop of color and added freshness.
- Accompany with a glass of sweet sherry or a cup of hot coffee for a perfect pairing.
Crema Catalana
Ingredients
- 4 cups whole milk
- Zest of 1 lemon
- 1 cinnamon stick
- 6 large egg yolks
- 1 cup sugar
- 2 tablespoons cornstarch
- 1/4 cup granulated sugar for caramelizing
Instructions
- In a saucepan, heat the milk, lemon zest, and cinnamon stick over medium heat until it starts to steam. Remove from heat and let it sit for 15 minutes to infuse the flavors.
- In a mixing bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale yellow.
- Slowly pour the infused milk into the egg mixture while whisking continuously.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
- Remove from heat and strain the custard through a fine-mesh sieve to remove any lumps.
- Divide the custard among individual serving dishes and let them cool to room temperature.
- Sprinkle a thin layer of granulated sugar over each custard and use a kitchen torch to caramelize the sugar until golden and crispy.
- Chill the Crema Catalana in the refrigerator for at least 2 hours before serving.
Tips for Serving
- Serve the Crema Catalana as a tapas-style dessert, allowing guests to enjoy their own individual servings.
- Garnish with fresh berries or a mint sprig for a burst of color and freshness.
- Accompany with a glass of sparkling wine or a sip of brandy to enhance the flavors.
Flan
Ingredients
- 1 cup sugar
- 1/4 cup water
- 4 large eggs
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a saucepan, combine the sugar and water. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture turns golden brown.
- Pour the caramelized sugar into a 9-inch round baking dish, swirling to coat the bottom evenly.
- In a mixing bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, and vanilla extract until well combined.
- Pour the milk mixture over the caramelized sugar in the baking dish.
- Place the baking dish in a larger roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the baking dish.
- Carefully transfer the roasting pan to the oven and bake for 50-60 minutes, or until the flan is set around the edges but still slightly jiggly in the center.
- Remove the flan from the water bath and let it cool to room temperature.
- Once cooled, cover and refrigerate for at least 4 hours, or overnight, before serving.
- To serve, run a knife around the edges of the flan to loosen it. Place a serving plate on top of the baking dish and carefully invert, allowing the flan to slide out onto the plate, with the caramel sauce drizzling over the top.
Tips for Serving
- Serve the flan chilled, allowing the creamy texture to shine.
- Garnish with a sprig of mint or a swirl of whipped cream for an elegant touch.
- Enjoy with a cup of coffee or a glass of dessert wine for a delightful pairing.
Turron
Ingredients
- 2 cups blanched almonds, toasted
- 1 cup honey
- 1/4 cup sugar
- 2 large egg whites
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Edible wafer paper (optional)
Instructions
- Line a rectangular baking dish with parchment paper, leaving an overhang on all sides.
- In a food processor, pulse the toasted almonds until finely ground.
- In a saucepan, combine the honey and sugar. Cook over medium heat until the sugar dissolves and the mixture reaches 240°F (115°C) on a candy thermometer.
- In a mixing bowl, beat the egg whites, vanilla extract, and salt until stiff peaks form.
- Slowly pour the hot honey mixture into the beaten egg whites while continuing to beat on high speed.
- Fold in the ground almonds until well combined.
- Transfer the mixture to the prepared baking dish and press it down firmly using a spatula or your hands.
- If desired, place a sheet of edible wafer paper on top of the mixture and press it gently to adhere.
- Let the turron cool at room temperature for several hours, or until set.
- Using the parchment paper overhang, lift the turron out of the dish and cut it into small rectangles or squares.
- Store the turron in an airtight container at room temperature.
Tips for Serving
- Serve the turron as a sweet bite-sized treat after a meal or as part of a dessert buffet.
- Dust with powdered sugar or drizzle with melted chocolate for an extra touch of indulgence.
- Traditional Spanish turron often includes whole almonds on top for added texture and visual interest.
Polvorones
Ingredients
- 2 cups all-purpose flour
- 1/2 cup powdered sugar, plus extra for dusting
- 1 cup unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- Whole almonds for decoration (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour and powdered sugar.
- Add the softened butter, vanilla extract, ground cinnamon, and salt to the bowl.
- Using your hands or a mixer on low speed, work the ingredients together until a soft dough forms.
- Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
- If desired, press a whole almond into the top of each ball for decoration.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Remove the polvorones from the oven and let them cool on the baking sheet for a few minutes.
- While still warm, gently roll the polvorones in powdered sugar until fully coated.
- Transfer the coated polvorones to a wire rack to cool completely.
Tips for Serving
- Polvorones are traditionally served during the holiday season in Spain, but they are delicious year-round.
- Enjoy with a cup of tea or coffee for a cozy afternoon treat.
- Package them in a decorative tin or box for a thoughtful homemade gift.
Torrijas
Ingredients
- 1 loaf of stale bread, sliced
- 2 cups milk
- 4 large eggs
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- Vegetable oil for frying
- Honey or syrup for drizzling
- Ground cinnamon for dusting
Instructions
- In a shallow dish, whisk together the milk, eggs, sugar, and ground cinnamon.
- Dip each slice of stale bread into the milk mixture, making sure it is well soaked on both sides.
- Heat vegetable oil in a large skillet over medium heat.
- Place the soaked bread slices in the skillet and fry until golden brown and crispy on both sides, about 2-3 minutes per side.
- Remove the torrijas from the skillet and drain on a paper towel.
- Transfer the torrijas to a serving plate and drizzle with honey or syrup.
- Dust with ground cinnamon before serving.
Tips for Serving
- Torrijas are a traditional Spanish dessert typically enjoyed during Easter time.
- Serve them warm or at room temperature as a sweet breakfast or a delicious dessert.
- Pair with a cup of hot chocolate or a glass of milk for a comforting treat.
Fried Milk
Ingredients
- 4 cups whole milk
- 1 vanilla bean, split lengthwise
- 1 cinnamon stick
- Zest of 1 lemon
- 1 cup all-purpose flour
- 1/2 cup sugar
- 4 large eggs
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions
- In a saucepan, combine the milk, vanilla bean, cinnamon stick, and lemon zest. Bring to a simmer over medium heat, then remove from heat and let it infuse for 10-15 minutes. Remove the vanilla bean and cinnamon stick.
- In a mixing bowl, whisk together the flour, sugar, and eggs until smooth.
- Slowly pour the infused milk into the flour mixture while whisking continuously.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens to a custard-like consistency.
- Remove from heat and pour the mixture into a shallow dish. Let it cool to room temperature, then cover and refrigerate until chilled and firm, about 2 hours.
- Once chilled, use a spoon or a cookie scoop to portion out small balls of the fried milk mixture.
- Heat vegetable oil in a deep skillet or pot to about 375°F (190°C).
- Carefully place the balls of fried milk into the hot oil and fry until golden brown and crispy, about 2-3 minutes per side.
- Remove the fried milk from the oil and drain on a paper towel.
- Dust with powdered sugar before serving.
Tips for Serving
- Fried milk is a unique and indulgent Spanish dessert that is sure to impress.
- Serve the fried milk warm as a standalone treat or alongside a scoop of vanilla ice cream.
- Sprinkle with cinnamon or drizzle with caramel sauce for an extra layer of flavor.
Pestiños
Ingredients
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground anise
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup dry white wine
- 1/2 cup extra virgin olive oil
- Vegetable oil for frying
- Honey for drizzling
Instructions
- In a mixing bowl, whisk together the flour, sugar, ground cinnamon, ground anise, ground cloves, and salt.
- Add the white wine and olive oil to the bowl. Mix until a crumbly dough forms.
- Knead the dough on a lightly floured surface until it comes together and becomes smooth.
- Divide the dough into small portions and roll each portion into a thin circle, about 1/8 inch thick.
- Heat vegetable oil in a deep skillet or pot to about 375°F (190°C).
- Carefully place the circles of dough into the hot oil and fry until golden brown and crispy on both sides, about 2-3 minutes per side.
- Remove the pestiños from the oil and drain on a paper towel.
- While still warm, drizzle the pestiños with honey, allowing it to soak into the dough.
- Let the pestiños cool before serving.
Tips for Serving
- Pestiños are a popular Spanish dessert often enjoyed during the Christmas season.
- Serve them as a sweet snack or as part of a festive dessert spread.
- Sprinkle with powdered sugar or top with toasted almonds for an extra touch of elegance.
Miel sobre hojuelas
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup water
- Vegetable oil for frying
- Honey for drizzling
Instructions
- In a mixing bowl, whisk together the flour and salt.
- Gradually add the water to the bowl while stirring, until a smooth batter forms.
- Heat vegetable oil in a deep skillet or pot to about 375°F (190°C).
- Pour a thin layer of the batter into the hot oil, swirling it around to cover the surface.
- Fry until golden brown and crispy, about 1-2 minutes per side.
- Remove the fried batter from the oil and drain on a paper towel.
- Repeat the process with the remaining batter.
- Once all the fried batter is cooked and drained, drizzle honey over the hojuelas, allowing it to soak in.
- Let the hojuelas cool before serving.
Tips for Serving
- Miel sobre hojuelas, also known as honey-coated flakes, is a simple yet delightful Spanish dessert.
- Serve as a sweet snack or alongside a cup of hot tea or coffee.
- Sprinkle with powdered sugar or add a sprinkle of ground cinnamon for extra flavor.
