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Fartons – Spanish confectionery sweets; Flan – Custard dessert with soft caramel on top; Golmajería; 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
Spanish pastries (23 P) Pages in category "Spanish desserts" The following 21 pages are in this category, out of 21 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.
Andalusian desserts are heavily influenced by Arabic medieval Andalucian cuisine. Notable dishes include pestiños (a deep-fried pastry bathed in honey ), amarguillo [ es ] (a form of almond macaroon ) from Medina Sidonia , polvorones ( almond cookies of Estepa ), lard bread, wine doughnuts , torrija [ es ] and calentitos .
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 ...
' three-milk cake '; Spanish: pastel de tres leches, torta de tres leches or bizcocho de tres leches), dulce de tres leches, [1] [2] also known as pan tres leches (lit. ' three-milk bread ' ) or simply tres leches , is a sponge cake originating in North, Central and South America soaked in three kinds of milk : evaporated milk , condensed milk ...
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.
traditional dessert of the All Saints holiday in the Catalan Countries, together with chestnuts, sweet potatoes or sweet wine. Panellets (Catalan for little breads) are small cakes or cookies in different shapes, mostly round, made mainly of marzipan. Polvorón: everywhere bread
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