Holy Week in Spain is not only synonymous with processions, contemplation, and religious tradition, but also with a wide variety of homemade desserts that become undisputed stars on many tables. From simple preparations such as French toastFrom simple desserts to more complex ones like Easter cakes, this time of year is the perfect excuse to indulge in a sweet treat. We reveal the best desserts to welcome Easter!
Each autonomous community, and even each town, has its own versions and specialties, making Easter pastries a true gastronomic journey through Spain. Let's discover the most popular sweets, how they're made, and the stories behind them. If you're looking for inspiration to surprise someone this holiday season, here's a complete and detailed guide.
Torrijas: The essential sweet of Holy Week
Torrijas are undoubtedly the star dessert of Holy Week in almost all of Spain. Its origins date back to the Middle Ages and, despite its humble roots, it has won over generations with its simplicity and flavor.
The traditional recipe It consists of slices of bread (preferably from the day before) soaked in milk infused with cinnamon, lemon zest, and sugar. They are then dipped in beaten egg and fried until golden brown. They are served sprinkled with sugar and cinnamon, and many also drizzle them with honey. French toast with cream They are a delight for the palate!
There are currently countless versions: They come with plant-based milk, sugar-free, cream-filled, baked for a lighter version, or even made with red wine or coffee. They're so popular that even outside of their traditional season, many restaurants offer them year-round. If you'd like to try something different, you can also check out our sweet angel hair empanadas. But not only them, we also advise you to innovate and do French toast with chocolate. They'll lick their fingers!
Easter buns and other traditional pastries: the best desserts to welcome Holy Week
La Mona Easter It is another of the most representative desserts, especially in areas such as Catalonia, the Valencian Community or Murcia. It is a sweet bun made with a spongy dough, decorated with boiled eggs, chocolate, candied fruit, or even cartoon figures in more modern versions.
It is tradition for godparents to give these cakes to their godchildren on Easter Monday, symbolizing the end of Lent. In Galicia and Asturias, it is also common to find a variant known as the Easter cake, similar in appearance to the Three Kings' Cake.
In regions such as Alicante, similar sweets stand out, such as Potato Toña and Toña from Alicante, while in Valencia the triumph is Panburned o Pancake, with a spongy texture and delicate flavor, decorated with sugar on top and associated with family and religious celebrations.
Buñuelos: Fried delicacies of all kinds
Buñuelos are another classic that never fails at this time of year. These are fried doughs that can be filled or unfilled, and are sprinkled with sugar or coated in batter once fried. Throughout Spain, we find variations such as Fritters, which are usually filled with cream, whipped cream or chocolate.
They also highlight the fritters from Ampurdán, typical of Catalonia, which have a touch of anise, or the sweet potato fritters, traditional in Menorca. These sweets, fluffy on the inside and crunchy on the outside, are served both as a dessert and as a mid-afternoon snack during Holy Week.
Also, if you want to explore more options, we invite you to discover our chocolate sweets that can complement your dessert table. But without forgetting the traditional fritters with anise
Pestiños, roscos and flowers: Fried tradition with Andalusian flavor
In Andalusia, Holy Week smells like pestinos, this popular sweet made from flour dough fried in olive oil and then dipped in honey or sugar. They're shaped like a folded handkerchief and their flavor is reminiscent of anise and sesame, ingredients that give them a very distinctive touch.
Fried donuts or doughnuts They also have a prominent place in popular recipes. donuts They are prepared with flour, eggs, sugar and anise liqueur or wine, and depending on the region they can be glazed, dry or filled. Examples are glazed wine donuts or cream doughnuts.
Another attractive sweet is the Easter flowers, originally from Castile-La Mancha. They're made with a very light dough, which is fried in flower-shaped metal molds and then sprinkled with powdered sugar. In addition to being soft and crispy, they're also very decorative.
Regional sweets worth discovering
Every corner of the country has something delicious to offer during Holy Week. For example:
- Flakes with honey: originally from Castilla-La Mancha, thin layers of fried dough bathed in honey.
- borrachuelos Malaga and sweet potato: dough with wine or anise, filled with angel hair or sweet potato.
- Canary seed: typical of Sanlúcar de Barrameda, perfect to accompany with coffee.
- Jericano Cake: a tartlet with lemon cream and meringue covered in chocolate, exclusive to a town in the interior of Castellón.
- Flaó from Morella: empanadillas filled with cottage cheese and flavored with mistela or anise.
- Coca de Llardons: typical of Catalonia, made with pork rinds, ideal for those looking for something sweet and savory.
Desserts with history that evoke family reunions
Beyond the flavor, these desserts are part of a family liturgy that is repeated year after year. Cooking torrijas with parents, kneading monas with children, making fried milk or sharing bread rolls at family snacks is part of the charm of this time.
In towns like Ubrique (Cádiz), the preparation of sweets like gañotes is even a reason for celebration, with contests and neighborhood gatherings. And in many homes, grandmothers' handwritten recipes are still preserved and followed to the letter.
Plus, thanks to social media and the rise of cooking blogs, it's easier than ever to follow these recipes step by step and adapt them to our tastes or dietary needs.
The gastronomic richness of Spanish Holy Week is reflected in its desserts, ranging from the humblest and easiest to prepare to pastry creations that require time and dedication.
No matter your region, there's sure to be a traditional dessert waiting to sweeten your vacation. And if you can't travel, why not take a culinary tour by preparing several at home?
Enjoying these desserts not only nourishes the body, but also the soul, Because each one of them is part of our families' history and our country's cultural identity. Sharing them is, ultimately, another way to welcome Holy Week.
