Ad
related to: traditional desserts from spain
Search results
Results from the WOW.Com Content Network
Leche frita – Traditional Spanish dessert, Spanish sweet typical of northern Spain; Manjar blanco – Dessert of milk or cream and sugar, thickened and flavoured; Marañuela – Spanish sweet; Miguelitos – Puff pastry dessert from Spain; Natillas – Spanish custard dish of milk and eggs, variety of custards; Pestiños – Andalusian sweet ...
Spanish pastries (22 P) Pages in category "Spanish desserts" The following 20 pages are in this category, out of 20 total.
Translated in English as "little black pastry", a Spanish dessert which is flat at its base and round on the sides. They are eaten in Argentina, Colombia and Venezuela, and are a popular food at children's parties. [92] Trdelník: Slovakia: A traditional cake and sweet pastry, known from Slovakia.
Quesada Pasiega is a beloved dessert in Cantabria, enjoyed on various occasions, from family gatherings to special celebrations. Its rich history and traditional preparation methods have made it a culinary gem, showcasing the region's culinary heritage and providing a delightful taste of Spanish gastronomy.
Crema catalana 'Catalan cream' or crema cremada 'burnt cream' is a Catalan and Spanish dessert consisting of a custard topped with a layer of caramelized sugar. [1] It is "virtually identical" [2] to the French crème brûlée. Like all custards, it is made from milk, egg yolks, and sugar. Some modern recipes add cornflour. It is typically ...
Bienmesabe (Spanish: "it tastes good to me") [1] [2] is a sweet Spanish dessert prepared with honey, egg yolk, and ground almonds as primary ingredients. Its consistency significantly varies depending upon preparation methods used. The dessert is also popular in the cuisine of the Canary Islands. It has been described as influenced by Moorish ...
Torrone is a traditional winter and Christmas confection in Italy and many varieties exist. It differs from the Spanish version in that a lower proportion of nuts is used in the confection. Traditional versions from Cremona, Lombardy, range widely in texture (morbido (lit. ' soft ') and chewy, to duro (lit.
It is believed that the cake was introduced by the Spanish from the 17th to 19th centuries, and comes from Spanish natillas. [1] [5] Natillas are a traditional Spanish dessert custard served with sponge finger cakes. [5] The Chamorro people would often change the letter N to L in Spanish words, so it is known as both latiya and natiya. [6]
Ad
related to: traditional desserts from spain