Exploring Authentic Spanish

Desserts
Irresistible Recipes to Sweeten Your Palate
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 Contents
Introduction
Leche Frita
Arroz Con Leche
Flan
Buñuelos
Miguelitos
Torrijas
Churros
Spanish Brownies
Banana Flavored Spanish Ice Cream
Spanish Style Nutella Coffee
Spanish-Style Hot Chocolate
Spanish Style Milk Ice Cream
Rice Pudding and Caramel Topping
Natillas
Spanish Cake Roll
Dulce De Leche Flavored Spanish Milkshake
Horchata Milkshake
Vanilla Rumchata Shake
Tocino De Cielo
Perrunillas
Frixuelos de Asturias
Pantxineta
Pestiños
 Técula Mécula
Spanish Rice Pudding
Spanish Almond Cake
Tres Leches Cake
Almond Cake
Buñuelos de Viento
Date and Coconut Bars
Conclusion

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 Introduction

Welcome to the world of delectable Spanish desserts! In this book,

"Authentic Spanish Desserts Recipes," we embark on a mouthwatering
journey through the rich and diverse culinary heritage of Spain. Spaniards
have a deep-rooted love for desserts, and their creations are as vibrant and
spirited as the country itself.
From the sun-drenched coasts of Andalusia to the bustling streets of
Barcelona and the charming villages of Galicia, Spain offers a treasure
trove of sweet delights. Each region boasts its own unique desserts,
influenced by history, culture, and the abundance of local ingredients.
Prepare to tantalize your taste buds with an array of flavors, textures, and
aromas that capture the essence of Spanish gastronomy. Whether you are a
seasoned cook or an enthusiastic beginner, this book will guide you through
the process of recreating traditional Spanish desserts in your own kitchen.
But this is not just a collection of recipes. Throughout these pages, we will
dive into the stories behind the desserts, uncovering the fascinating tales
and traditions that have shaped them over the centuries. From ancient
Moorish influences to the opulence of the Spanish court, you will discover
the cultural tapestry woven into each bite.
Throughout this book, we will provide detailed instructions, helpful tips,
and variations to ensure that your Spanish dessert creations are as authentic
and delicious as possible. We will also delve into the cultural significance of
these desserts, showcasing their place in Spanish celebrations, holidays, and
everyday life.
Whether you're looking to impress guests at a dinner party, expand your
culinary repertoire, or simply indulge your sweet tooth, this book has
something for everyone. So, grab your apron, sharpen your knives, and let's
embark on a culinary adventure that celebrates the sweet side of Spain!

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 Leche Frita

Leche Frita is a delightful Spanish dessert made by frying squares of

custard and coating them in sugar.
Preparation Time: 40 minutes
Serving size: 4 servings
Ingredients:
2 cups whole milk
 1/2 cup granulated sugar
1 cinnamon stick
1 lemon peel
1/4 cup cornstarch
All-purpose flour for coating
2 eggs, beaten
Vegetable oil for frying
Powdered sugar for dusting

Direction:
1. In a saucepan, combine the milk, sugar, cinnamon stick, and
lemon peel. Heat the mixture over medium heat until it comes
to a simmer. Remove the cinnamon stick and lemon peel.
2. In a small bowl, dissolve the cornstarch in a little bit of water
to make a slurry. Add the slurry to the milk mixture, whisking
constantly until thickened.
3. Pour the thickened custard into a greased shallow dish and
spread it evenly. Let it cool completely, then refrigerate for at
least 2 hours or until firm.
4. Once the custard is firm, cut it into squares or rectangles.
5. Coat each square in flour, dip it in beaten eggs, and coat it in
flour again.
6. In a frying pan, heat vegetable oil over medium heat. Fry the
coated custard squares until golden brown on all sides.
7. Remove the fried squares from the oil and drain on a paper
towel.
8. Dust the Leche Frita with powdered sugar before serving.
Serve warm and enjoy!

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 Arroz Con Leche

Arroz Con Leche is a creamy Spanish rice pudding made with milk, rice,
sugar, and aromatic spices.
Preparation Time: 40 minutes
Serving size: 6 servings
Ingredients:
1 cup rice
 4 cups whole milk
1/2 cup granulated sugar
1 cinnamon stick
1 lemon peel
Ground cinnamon for garnish

Direction:
1. Rinse the rice under cold water until the water runs clear.
Drain the rice and set it aside.
2. In a large saucepan, combine the milk, sugar, cinnamon stick,
and lemon peel. Heat the mixture over medium heat until it
comes to a simmer.
3. Add the rice to the milk mixture and stir well. Reduce the heat
to low and let it simmer, stirring occasionally to prevent
sticking, for about 25-30 minutes or until the rice is cooked
and the mixture thickens.
4. Remove the cinnamon stick and lemon peel. Let the rice
pudding cool slightly.
5. Serve the Arroz Con Leche warm or chilled, sprinkled with
ground cinnamon on top. Enjoy!

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 Flan

Flan is a classic Spanish dessert consisting of a rich, silky caramel custard

made with eggs, milk, sugar, and vanilla.
Preparation Time: 1 hour 15 minutes
Serving size: 6-8 servings
Ingredients:
1 cup granulated sugar
 4 eggs
2 cups whole milk
1 teaspoon vanilla extract
1/2 cup condensed milk

Direction:
1. Preheat the oven to 350°F (175°C). Place a round baking dish
or individual ramekins inside a larger roasting pan.
2. Melt sugar in a saucepan, over medium heat until it turns
golden brown and caramelizes. Quickly pour the caramel into
the baking dish or ramekins, swirling to coat the bottom.
3. Whisk milk, eggs, vanilla, and condensed milk in a bowl until
combined well.
4. Pour the egg mixture over the caramel in the ramekins or
baking dish.
5. Place the roasting pan with the filled dish or ramekins on the
middle rack of the oven. Pour hot water into the roasting pan
to create a water bath, reaching about halfway up the sides of
the baking dish or ramekins.
6. Bake until the flan is set but still slightly jiggly in the center
or for 45-60 mins.
7. Remove baking dish or ramekins from the water bath and let
them cool to room temperature. Refrigerate for at least 2
hours or overnight to chill and set.
8. Before serving, run a knife around the edges of dish or
ramekins. Invert onto a serving plate.
9. Serve the flan chilled. Enjoy!

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 Buñuelos

Buñuelos are traditional Spanish fritters made with a light dough, often
flavored with anise or orange blossom water, and dusted with sugar.
Preparation Time: 35 minutes
Serving size: 4-6 servings
Ingredients:
1 cup all-purpose flour
 1 cup water
2 tablespoons sugar
1/2 teaspoon salt
Vegetable oil for frying
Granulated sugar for dusting

Direction:
1. whisk flour, water, sugar, and salt in a bow, until a smooth
batter forms.
2. Let the batter rest for 10-15 minutes.
3. In a deep saucepan, heat vegetable oil over medium-high heat
until it reaches 375°F (190°C).
4. Drop spoonfuls of the batter into the hot oil, frying them in
small batches. Cook until the buñuelos are puffed and golden
brown, turning them occasionally for even cooking.
5. Remove fried buñuelos from oil then drain them on a paper
towel to remove excess oil.
6. While it is still warm, roll the buñuelos in granulated sugar to
coat them.
7. Serve the buñuelos as a sweet snack or dessert. Enjoy!

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 Miguelitos

Miguelitos are a Spanish pastry made with puff pastry sheets filled with a
sweet cream and dusted with powdered sugar.
Preparation Time: 35 minutes
Serving size: 4-5
Ingredients:
1 sheet puff pastry, thawed
 1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Powdered sugar for dusting

Direction:
1. Preheat the oven to 400°F (200°C). Line parchment paper on
a baking sheet.
2. Roll out the puff pastry sheet on a lightly floured surface to
smooth out any creases.
3. Cut the puff pastry into small rectangular shapes, about 2x4
inches in size.
4. Place the puff pastry rectangles on baking sheet then bake in
the preheated oven for about 12-15 mins or until golden
brown and puffed.
5. Remove the puff pastry rectangles from the oven and let them
cool completely on a wire rack.
6. In a mixing bowl, whip the heavy cream, powdered sugar, and
vanilla extract together until soft peaks form.
7. Carefully slice each puff pastry rectangle horizontally,
creating a top and bottom layer.
8. Fill each puff pastry with a generous amount of the whipped
cream filling.
9. Dust the Miguelitos with powdered sugar before serving.
Enjoy!

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 Torrijas

Torrijas are a traditional Spanish dessert similar to French toast. They are
made by soaking bread in sweetened milk, frying it, and sprinkling it with
sugar and cinnamon.
Preparation Time: 35 minutes
Serving size: 4 servings
Ingredients:
 4 thick slices of day-old bread (preferably stale)
2 cups whole milk
1/4 cup granulated sugar
1 cinnamon stick
1 lemon peel
2 eggs, beaten
Vegetable oil for frying
Granulated sugar and ground cinnamon for coating

Direction:
1. In a saucepan, heat the milk with the sugar, cinnamon stick,
and lemon peel until it comes to a simmer. Remove the
cinnamon stick and lemon peel.
2. Dip the bread slices into the hot milk mixture, allowing them
to soak for a few seconds on each side.
3. In a shallow dish, beat the eggs. Dip the soaked bread slices
into the beaten eggs, coating them evenly on both sides.
4. In a frying pan, heat vegetable oil over medium heat. Fry the
coated bread slices until crispy and golden brown on both
sides.
5. Remove fried torrijas from the oil then drain them on a paper
towel to remove excess oil.
6. While still it is warm, roll the torrijas in a mixture of
granulated sugar and ground cinnamon to coat them.
7. Serve the torrijas warm or at room temperature. Enjoy!

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 Churros

Can't go to Spain to try out their famous churros? Don't worry because this
dessert can be made from the comfort of your home.
Preparation time: 20 minutes
Serving size: 15
Ingredients:
For the cinnamon sugar coating:
 ¼ cup superfine/caster sugar
2 teaspoons Ground cinnamon

For the churros:

1 cup Flour
1 teaspoon Baking powder
a pinch Salt
1 tablespoon Canola, olive, or vegetable oil
1 cup Boiling water
2 cups Canola or vegetable oil (for frying)

For the Chocolate sauce:

½ cup Dark chocolate
½ cup Heavy/thickened cream

Direction:
1. Combine the cinnamon and sugar inside a shallow bowl and
set it aside. In another bowl, mic together the salt, baking
powder and flour. Add in the water and the oil to mix until
everything is well-combined. Make sure the batter is thick
like sticky wet dough.
2. Transfer the dough inside a piping bag with a star tip nozzle.
Set it aside while the oil heats.
3. Take a deep skillet and place it over medium to high heat.
Pipe the dough inside the oil and snip using scissors. Make at
least 10 to 12 by doing this process in 3-4 batches.
4. Cook for about 2 to 3 minutes. Make sure they are crisp and
golden. Line a plate with a paper towel and drain after
removing from the oil. Roll them inside the sugar.
5. Take a bowl and add the Chocolate and cream inside it.
Microwave for about 30 seconds and keep stirring until
smooth. Allow the Chocolate sauce to thicken for about 5
minute and serve it with the churros.
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 Spanish Brownies

The spices and cinnamon in these brownies make it perfect for those who
love desserts with a twist.
Preparation time: 40 minutes
Serving size: 24
Ingredients:
2 ounces Coarsely chopped baking chocolate (unsweetened)
 2 ounces Coarsely chopped baking chocolate (semi-sweet)
¾ cup Unsalted butter
1 ¾ cups Sugar
3 Eggs
1 tablespoon Vanilla extract
2 tablespoons and ¼ teaspoon Unsweetened cocoa powder
1 ¼ teaspoons Ground cinnamon
¾ teaspoon and ⅛ teaspoon Ground cayenne pepper
¼ teaspoon Salt
1 cup Flour
¾ cup Chocolate chips
1 tablespoon Powdered sugar

Direction:
1. Preheat the oven at 350°F. Take a pan, line it with foil and
then spray some cooking spray on it.
2. Take a bowl and add butter and both baking chocolates in it.
For about 2 to 3 minutes heat it on high powder. Make sure to
stir after every 30 seconds until the chocolate becomes
smooth. Add in sugar and stir. Then stir vanilla, cayenne (¾
teaspoon), cocoa (2 tablespoons), cinnamon (1 teaspoon), and
salt. Next, put flour and mini chocolate chips inside and stir
well.
3. Put the brownie batter inside the pan and bake for about 20 to
25 minutes. Before you slice it into squares, allow the
Brownies to cool down fully.
4. Whisk the rest of the cocoa, cayenne pepper, cinnamon and
powdered sugar. Sprinkle the mixture over the brownies and
serve!

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 Banana Flavored Spanish Ice Cream

This ice cream is delicious, try it and you will be wanting for more!
Preparation time: 30 minutes
Serving size: 5
Ingredients:
2 1/3 cups Frozen banana
1 ¼ cups Fresh cheese (lightly whipped)
 4 tablespoons Granulated sugar

Direction:
1. After peeling the bananas, a day in advance, cut them and
place them inside the freezer in a plastic bag. Allow them to
be inside the freezer for about 24 hours.
2. Take the cheese, sugar and bananas and blend until it turns
into a creamy texture. Prepare a serving bowl and with an ice
cream scoop to put the ice cream balls inside the bowl. Use
chocolate candy for decoration and serve!

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 Spanish Style Nutella Coffee

If you're craving for a sweet dessert and coffee at the same time, quickly
make this Spanish-style Nutella coffee.
Preparation time: 10 minutes
Serving size: 1
Ingredients:
¾ cup Strong hot coffee
 ¼ cup Coffee liqueur
1 tablespoon Rum
3 tablespoons Nutella
Chocolate and whipped cream (for decoration)

Direction:
1. Take the coffee and the Nutella and mix them together. Add
the rum and coffee liqueur and stir well.
2. Transfer the sweet drink into a glass and top it with some
whipped cream and grounded chocolate.

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 Spanish-Style Hot Chocolate

This delicious Spanish-Style Hot Chocolate is perfect for the winter season.
You can serve it with some other desserts like churros or pastries. Everyone
loves Jane's character and similarly, they'll love this hot chocolate too.
Preparation time: 15 minutes
Serving size: 2
Ingredients:
 2 cups Whole milk
6 ounces Semi-sweet or dark chocolate
Tapioca sugar (as desired)
1 teaspoon Cornstarch
1 pinch Black pepper and cinnamon (optional)

Direction:
1. Add the cornstarch inside the milk and dissolve. Next, add in
the sugar according to your preference. Chop the Chocolate.
Take a pot and pour the milk inside it. Let it get warm on
medium heat while continuously mixing.
2. Next, add in the chocolate and allow it to melt. Then, add in
black pepper and cinnamon. Mix until you get a smooth and
thick texture.
3. Serve hot after pouring into cups.

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 Spanish Style Milk Ice Cream

This ice cream would have been comforting for Jane when she was
homeless and had no place to go.
Serving size: 6
Cooking time: 25 minutes
Ingredients:
4 cups Milk
 1 cup Sugar
1 Cinnamon stick
1 lemon Grated lemon zest
4 Egg whites

Direction:
1. Heat sugar, lemon zest, cinnamon stick, and milk inside a pan.
Let the mixture boil. Lower the heat and allow it to simmer
for about 5 minutes. Once removed from heat, let it cool at
room temperature.
2. Strain the milk with a sieve and take out the cinnamon stick.
Whisk the rest of the sugar and the eggs whites together until
stiff peaks form. Take a mixing bowl and pour the milk inside
it. Flour in your egg whites until smooth and well-blended.
3. Keep it inside a container and freeze while covered for about
2 ½ hours.
4. Once removed from your freezer, whisk it once before
serving.

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 Rice Pudding and Caramel Topping

This rice pudding has an indulgent Caramel topping making it the most
delicious Spanish dessert ever. Jane is a selfless girl. She sacrifices her
chance of happiness. This dessert will remind you of Jane when you share it
with everyone.
Preparation time: 50 minutes
Serving size: 4
Ingredients:
 1 liter Full cream milk
1 Cinnamon stick
1 lemon zest
½ cup Pudding rice
2/3 cup Caster sugar
2 tablespoons Unsalted butter
Salt (a pinch)

Direction:
1. Take a large sized saucepan and let the rice, lemon zest, milk
and cinnamon stick boil. Keep stirring constantly so that the
rice doesn't stick to the bottom of the pan.
2. Reduce the heat and simmer for about 30 to 35 minutes until
the rice becomes tender and the mixture is thick and creamy.
Discard after removing the lemon zest pieces and the
cinnamon stick. Add in the sugar and stir while simmering for
another 10 minutes.
3. Take the pan off the heat and add in the butter. Stir and add
salt. Put the mixture into 4 shallow dishes and let them cool at
room temperature.
4. Before serving, add a generous spoonful of sugar on each of
the pudding and use a blowtorch to caramelize the sugar.
5. Once cooled, serve and enjoy!

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 Natillas

This is the most tempting and mouth-watering Spanish dessert you'll ever
come across. The way Jane Eyre is a classical book, this dessert is also a
classical Spanish one.
Preparation time: 20 minutes
Serving size: 7
Ingredients:
 Ground cinnamon (as desired)
4 Eggs, separated
1 cup Sugar
⅓ cup Flour
2 teaspoons Vanilla
½ teaspoon Salt
4 cups Milk

Direction:
1. Take a saucepan and warm the milk. Then, take a separate
bowl and beat the egg yolks. Next, add in salt, sugar, and
flour.
2. Temper this mixture with ½ or 1 cup warm milk. Put the
mixture inside the saucepan and heat it until it begins to boil
and turns thick.
3. Add the vanilla and take the saucepan off the heat. In a large
sized mixing bowl, beat the egg whites until stiff peaks form.
Fold in this mixture into the egg whites.
4. Serve and enjoy after sprinkling some cinnamon on top.

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 Spanish Cake Roll

This sponge cake is layered with jam and cream. It's one of the most
popular classic desserts in Spain. Jane's favorite person is Helen and the
same way your favorite would be this cake roll.
Preparation time: 35 minutes
Serving size: 10
Ingredients:
 1 cup Flour
1 teaspoon Baking powder
¼ teaspoon Salt
4 Eggs
1 cup Granulated sugar
6 tablespoons Water
1 teaspoon Vanilla extract
2 tablespoons and 2 teaspoons Confectioners’ sugar
½ cup Cream cheese (whipped)
½ cup Guava paste (cubed)

Direction:
1. Preheat the oven at 375°F. Take a baking pan and line it with
wax or butter paper. Meanwhile, take a small sized bowl and
mix the baking powder, salt and flour in it. Set aside.
2. Next, use an electric mixer to beat the eggs inside a large
sized bowl. Gradually add granulated sugar, water (5
tablespoons), and vanilla. Beat well and then add in flour.
Beat the mixture on a low speed until everything is well
incorporated.
3. Spread into the prepared pan evenly. Bake for about 14-15
minutes. Put a clean kitchen towel on the counter and dust it
with confectioners’ sugar (2 tablespoons). Invert the cake onto
the sugared towel. Fold one of the sides of the towel over the
cake's short side and roll it up. Cool the cake for about 15
minutes.
4. Take a bowl and put the guava pasta and the rest of the water
inside it. Microwave for about 30 seconds on high. Then, stir
the guava paste until it is smooth and melted. Set aside and
unroll the cake onto the towel.
5. Peel the wax paper off and evenly spread the cream cheese on
top of the cake. Top it with some melted guava pasta. Use the
towel to roll the cake up and place it onto a serving platter.
6. Serve after sprinkling the cake with the rest of the
confectioners’ sugar.

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 Dulce De Leche Flavored Spanish Milkshake

This is a thick, creamy, and intensely flavored milkshake. It's filled with
caramel and is bursting with so many flavors. Topped with churros, it
makes the perfect Spanish Milkshake. This milkshake has so many flavors
like Jane has so many layers to her character.
Preparation time: 15 minutes
Serving size: 5
Ingredients:
For the milkshake:
4 cups Dulce De Leche Flavored ice cream
 1 ½ cups Milk
Dulce De Leche (for drizzling)
For the whipped cream:
1 cup Whipping cream (heavy)
¼ cup Sugar
1 tablespoon Dulce De Leche
Churros, Chocolate bars and cinnamon powder (for
garnishing)

Direction:
1. Take serving glasses and swirl the Dulce De Leche inside the
glasses. Allow it to freeze until you're making the
milkshakes.
2. Take a blender and blend milk and ice cream until smooth.
Pour into the glasses and freeze while you make the whipped
cream.
3. Take a bowl and beat the sugar, Dulce De Leche, and heavy
cream until stiff peaks form. Top the shake with some
whipped cream and garnish it with some Chocolate bars,
cinnamon powder and churros. Serve and enjoy immediately!

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 Horchata Milkshake

Horchata is a milky and sweet iced drink that is extremely popular in Spain
just like Jane's character.
Preparation time: 30 minutes
Serving size: 5
Ingredients:
1 cup Well rinsed white rice
 3 cups Water
4 Cracked cinnamon sticks
¼ cup Sliced almonds
1 tablespoon Sugar
¼ cup + 2 tablespoons Sweetened condensed milk
2 ounces Bananas
1 tablespoon + ¼ teaspoon Ground cinnamon
1 pint Vanilla ice cream
½ cup Ice

Direction:
1. Take a bowl and add water to the rice. Next, place Cinnamon
sticks inside and allow them to stand for about 3 hours at
room temperature. Then, remove and discard the sticks. In the
meantime, take a skillet and over a medium heat, toast the
almonds until fragrant for about 3 minutes. Take a small sized
bowl and blend ground cinnamon (1 tablespoon) with sugar.
2. Put the liquid of the rice and the rice themselves into a
blender. Add in the almonds and blend for about 2 minutes.
Strain the drink using a sieve and rinse the blender.
3. Put the drink back inside the blender and add banana, the rest
of the ground cinnamon, puree and condensed milk. Add in
the ice and the ice cream and blend well.
4. Put the milkshake inside a serving glass and sprinkle some
cinnamon sugar on top.

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 Vanilla Rumchata Shake

This drink is perfect for dessert as its utter decadence and you'll love it.
Preparation time: 5 minutes
Serving size: 1
Ingredients:
1 cup Vanilla flavored ice cream
¼ cup RumChata liqueur
 ¼ cup Heavy or milk cream
Ground cinnamon (to garnish)

Direction:
1. Take a blender and puree the milk, RumChata, and ice cream
in it.
2. Pour the drink inside serving glasses and top with some
cinnamon or an extra scoop of ice cream. Serve immediately
and enjoy!

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 Tocino De Cielo

Tocino De Cielo is a rich and decadent Spanish dessert, similar to flan,

made with egg yolks, sugar, and caramel.
Preparation Time: 65 minutes
Serving Size: 5-6
Ingredients:
12 large egg yolks
 1 cup granulated sugar
1/2 cup water
Caramel sauce (store-bought or homemade)

Directions:
1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, whisk the egg yolks until well beaten.
3. In a saucepan, combine the granulated sugar and water. Heat
over medium heat until the sugar dissolves and the mixture
turns into a syrup.
4. Slowly pour the hot sugar syrup into the beaten egg yolks
while whisking continuously.
5. Grease individual ramekins or a baking dish with caramel
sauce.
6. Pour the egg yolk mixture into the prepared ramekins or dish.
7. Place the ramekins or dish in a larger baking pan and fill the
larger pan with hot water, creating a water bath.
8. Carefully transfer the pan to the preheated oven and bake for
about 45 minutes or until the tops of the tocino de cielo are set
and slightly golden.
9. Remove from the oven and let the tocino de cielo cool to
room temperature.
10.
Once cooled, cover the ramekins or dish with
plastic wrap and refrigerate for at least 2 hours or until chilled
and firm.
11.
To serve, run a knife around the edges of the
ramekins or dish to loosen the tocino de cielo. Invert onto
individual serving plates or serve directly from the dish.
12.
Drizzle additional caramel sauce on top if
desired.
 13.
Enjoy the rich and indulgent Tocino De Cielo as
a delightful Spanish dessert.

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 Perrunillas

Perrunillas are traditional Spanish cookies that are crumbly and often
flavored with lemon or anise.
Preparation Time: 30 minutes
Serving Size: Approximately 20 perrunillas
Ingredients:
2 cups all-purpose flour
 1/2 cup granulated sugar
1/2 cup lard or vegetable shortening
Zest of 1 lemon
1/2 teaspoon ground cinnamon
1/4 teaspoon ground anise (optional)
Pinch of salt
Powdered sugar, for dusting

Directions:
1. Preheat your oven to 350°F (175°C). Line a baking sheet with
parchment paper.
2. In a mixing bowl, combine the flour, granulated sugar, lemon
zest, ground cinnamon, ground anise (if using), and salt.
3. Add the lard or vegetable shortening to the dry ingredients.
Mix until the dough comes together and forms a ball.
4. Roll the dough into small balls and flatten them slightly with
your palm.
5. Place the flattened dough balls on the prepared baking sheet,
spacing them apart.
6. Bake for 15 minutes or until the perrunillas turn golden brown
around the edges.
7. Remove from the oven and let them cool on a wire rack.
8. Once cooled, dust the top of the perrunillas with powdered
sugar.
9. Enjoy these delightful Perrunillas as a sweet treat with a cup
of tea or coffee.

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 Frixuelos de Asturias

Frixuelos de Asturias are exquisite Spanish crepes that are thin and delicate,
perfect for enjoying with a variety of fillings or a simple sprinkle of sugar.
Preparation Time: 35 minutes
Serving Size: 5-6
Ingredients:
1 cup of all-purpose flour
 2 large eggs
1 cup of milk
1 tablespoon of melted unsalted butter
A pinch of salt
Vegetable oil for greasing the pan
Sugar (optional) for sprinkling
Jam, Nutella, or whipped cream (optional) for filling

Direction:
1. In a mixing bowl, whisk together the all-purpose flour, eggs,
milk, melted butter, and salt until batter becomes smooth and
free of any lumps.
2. Allow the batter to rest for 10 minutes, giving the gluten time
to relax.
3. Over medium heat, hightly grease non-stick the pan with
vegetable oil.
4. Pour a small ladleful of the batter into the pan and swirl it
around, ensuring that the batter spreads thinly and evenly.
5. Cook the frixuelo for approximately 1-2 minutes until the
edges turn a delightful golden brown. Flip it over and cook for
an additional 1-2 minutes.
6. Remove the frixuelo from pan then place it on a plate. Repeat
this process.
7. If desired, sprinkle the frixuelos with sugar, or add your
favorite filling such as jam, Nutella, or whipped cream.
8. Fold the frixuelos into quarters or roll them up, creating a
delightful presentation.
9. Serve these delectable Asturian Frixuelos as a sweet dessert or
a delightful snack that will surely please your taste buds.

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 Pantxineta

Pantxineta is a traditional Basque dessert made with layers of puff pastry,

almond cream, and a lattice top.
Preparation Time: 55 minutes
Serving Size: 8 servings
Ingredients:
1 sheet frozen puff pastry, thawed
 1 cup ground almonds
1/2 cup granulated sugar
1/4 cup unsalted butter, softened
1 teaspoon almond extract
1 large egg, beaten
Powdered sugar, for dusting

Directions:
1. Preheat your oven to 375°F (190°C). Line a baking sheet with
parchment paper.
2. Roll out the thawed puff pastry sheet into a rectangle that fits
your baking sheet. Place it on the prepared baking sheet.
3. In a mixing bowl, combine the ground almonds, granulated
sugar, softened butter, almond extract, and beaten egg. Mix
until well combined.
4. Spread the almond cream mixture evenly over the puff pastry,
leaving a small border around the edges.
5. Roll out another sheet of puff pastry to the same size as the
first one. Place it on top of the almond cream layer.
6. With a sharp knife, create a lattice pattern on the top layer of
puff pastry.
7. Bake for 25 minutes or until the pantxineta is golden brown
and puffed.
8. Remove from the oven and let it cool to room temperature.
9. Once cooled, dust the top of the pantxineta with powdered
sugar.
10.
Slice and serve the delicious Pantxineta as a
traditional Basque dessert.

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 Pestiños

Pestiños are sweet fried pastries popular in Spanish cuisine, especially

during holidays like Easter. They are often flavored with anise and drizzled
with honey.
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Serving Size: Approximately 20 pestiños
Ingredients:
For the dough:
1/2 cup olive oil
1/2 cup white wine or sweet dessert wine
1/4 cup sugar
1 teaspoon ground anise
1/2 teaspoon ground cinnamon
3 cups all-purpose flour
Pinch of salt

For frying and coating:

Vegetable oil, for frying
Honey, for drizzling

Directions:
1. Combine olive oil, flour, white wine, sugar, ground anise,
ground cinnamon, and salt in a bow,. Mix until the dough
comes together.
2. Transfer the dough to a floured surface and knead it for a few
minutes until smooth.
3. Divide dough into small pieces then roll each piece into a thin
circle.
4. In a deep frying pan or pot, heat vegetable oil toa depth of
about 2 inches over medium-high heat.
5. Carefully fry the pestiños in batches until they turn golden
brown on both sides. This should take about 2-3 mins per
side.
6. Remove the pestiños from the oil using a slotted spoon and
drain on a paper towel-lined plate.
7. While still warm, drizzle honey over the pestiños, coating
them generously.
8. Let the pestiños cool completely before serving.
9. Enjoy these sweet and aromatic Pestiños as a delightful
Spanish dessert or a special treat during festive occasions.

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 Técula Mécula

Renowned for its incredibly moist texture and a delightful burst of rich
almond flavor, this dessert truly captivates the taste buds.
Preparation Time: 60 minutes
Serving Size: 8 servings
Ingredients:
2 cups of finely ground almonds
 1 cup of granulated sugar
4 large eggs
1 teaspoon of freshly grated lemon zest
1/4 teaspoon of aromatic ground cinnamon
Powdered sugar for an enchanting dusting

Directions:
1. Begin by preheating your oven to a temperature of 350°F
(175°C). Take a round cake pan and generously grease and
flour it, ensuring a smooth release after baking.
2. In a mixing bowl, harmoniously blend together the finely
ground almonds, granulated sugar, freshly grated lemon zest,
and the alluring aroma of ground cinnamon. Allow these
flavors to mingle until they form a harmonious union.
3. In a separate bowl, gently whisk the eggs until they are
delightfully frothy and well beaten, prepared to infuse the
almond mixture with their magic.
4. Gradually incorporate the beaten eggs into the almond
mixture, stirring diligently until a lusciously smooth batter
gracefully emerges.
5. Pour this ambrosial batter into the prepared cake pan,
ensuring an even distribution, and gently smooth the top with
the loving caress of a spatula.
6. Allow this masterpiece to bake in the oven for approximately
40 minutes, or until it reaches a state of golden perfection.
7. Once removed from the oven, allow the técula mécula to bask
in the pan's warmth for a few moments, as it relishes in the
glory of its creation.
8. With a delicate touch, transfer the cake to a magnificent
serving plate, allowing its presence to grace the table with its
aromatic allure. Gently sprinkle the top with a mesmerizing
flurry of powdered sugar, creating a vision of elegance and
sweetness.
9. Slice and serve the delicious Técula Mécula as a traditional
Spanish almond cake.

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 Spanish Rice Pudding

Spanish Rice Pudding, also known as Arroz con Leche, is a creamy and
comforting dessert made with milk, rice, sugar, and warm spices.
Preparation Time: 60 minutes
Serving Size: 6-8 servings
Ingredients:
1 cup white rice
 4 cups whole milk
1/2 cup granulated sugar
1 cinnamon stick
Zest of 1 lemon
1/4 teaspoon ground cinnamon
Pinch of salt
Ground cinnamon, for garnish

Directions:
1. In a saucepan, bring 2 cups of water to a boil. Add the rice
and cook according to the package instructions. Drain and set
aside.
2. In the same saucepan, combine the cooked rice, milk,
granulated sugar, cinnamon stick, lemon zest, ground
cinnamon, and salt.
3. Bring mixture to gentle simmer over the medium heat, stirring
frequently to prevent sticking.
4. Reduce the heat to low and continue cooking, keep stirring
occasionally, for about 30-40 minutes or until the rice is
tender and the mixture has thickened.
5. Remove the saucepan from heat and discard the cinnamon
stick.
6. Let the rice pudding cool to room temperature.
7. Once cooled, transfer the rice pudding to serving bowls or
ramekins.
8. Cover with plastic wrap and refrigerate for at least 2 hours to
chill and set.
9. Before serving, sprinkle ground cinnamon on top of each rice
pudding serving.
10.
Enjoy

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 Spanish Almond Cake

Spanish Almond Cake is a delicious dairy-free and egg-free version of the

traditional Spanish almond cake.
Preparation Time: 45 minutes
Serving Size: 8 servings
Ingredients:
1/4 teaspoon salt
 1/2 teaspoon baking soda
2 cups almond flour
1 teaspoon baking powder
1/2 cup coconut oil, melted
1 cup almond milk (or any plant-based milk)
3/4 cup granulated sugar
1 teaspoon almond extract
1/2 cup all-purpose flour
Sliced almonds, for garnish (optional)
Powdered sugar, for dusting

Directions:
1. Preheat your oven to 350°F (175°C). Grease and flour a round
cake pan.
2. Whisk salt, baking soda, baking powder, all-purpose flour,
and almond flour in a bowl.
3. Mix melted coconut oil, almond milk, granulated sugar, and
almond extract in another bowl until well combined.
4. Gradually add the wet ingredients to the dry ingredients,
stirring until just combined.
5. Pour the batter into the prepared cake pan, spreading it evenly.
6. Sprinkle sliced almonds on top of the batter for garnish, if
desired.
7. Bake for 30 minutes. Remove from the oven and let the cake
cool in the pan for 10 minutes.
8. Transfer the cake to a wire rack to cool completely.
9. Once cooled, dust the top of the cake with powdered sugar.
10.
Slice and serve the Vegan Spanish Almond Cake
as a delightful dairy-free and egg-free dessert.

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 Tres Leches Cake

This cake is one of the most delicious Spanish Desserts. It has a moist, rich,
and milk-soaked cake. It's refreshing and sweet and that's what makes this
cake even more tempting.
Preparation time: 25 minutes
Serving size: 20
Ingredients:
For the cake:
 ¼ teaspoon Salt
½ cup Softened unsalted butter
1 cup Granulated sugar
5 Eggs
1 ½ tsp. Baking powder
1 ½ cups Cake flour
1 ½ tsp. Vanilla

For the milk mixture:

1 ¼ cups Milk
½ cup Heavy cream
14 ounces Condensed milk (sweetened)
12 ounces Evaporated milk

For the topping:

2 cups Heavy cream
½ tsp. Vanilla
¼ cup Granulated sugar
Cinnamon or sliced fresh strawberries (to garnish)

Direction:
1. Preheat oven at 350°F. Butter a baking dish and set it aside.
Take a medium sized mixing bowl and soften the cake flour
into it. Add in the salt and baking powder then whisk for
about 20 seconds. Set it aside.
2. Take the bowl with electric mixer and cream sugar and butter
until pale and fluffy. Add in the eggs one by one and blend
well after every addition. Then, add in the vanilla and mix.
3. Place the flour inside gradually and mix well. Remove the
bowl from the mixer and scrape the bottom and sides and fold
until everything is well incorporated.
4. Add the batter into a baking dish and spread it into an even
layer. Bake it inside the oven for about 24 to 28 minutes.
Then, remove from the oven and allow cooling onto a wire
rack for approximately 45 minutes. Use a fork to pierce the
cake once it's cool.
5. Take a large sized mixing bowl and whisk the heavy cream (½
cup), milk, evaporated milk, and condensed milk until well-
blended. Evenly pour it on top of the cake and allow it to chill
while covered for about 6 hours.
6. Take a large sized mixing bowl and whip the heavy cream
with an electric mixer until soft peaks are formed. Add in the
vanilla and sugar and whip until stiff peaks are formed.
Spread the topping over the chilled cake.
7. After cutting into slices serve the cake with some strawberries
or dust some cinnamon on top.

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 Almond Cake

Looking for a jaw-dropping reaction from your folks? Everyone will be

awe-stuck when they see and eat this almond cake. The way Mrs. Reed's
husband loved Jane more; you'll love this almond cake endlessly.
Preparation time: 1 hour and 10 minutes
Serving size: 10
Ingredients:
 6 Eggs
1 ½ cups Sugar
1¼ cups Ground almonds
1 orange zest
2 tablespoons Orange juice
1 tablespoon Almond liqueur
Confectioners’ sugar (to dust)

Directions:
1. Preheat the oven at 350°F. Take a springform pan and grease
it. Set aside.
2. Take a large sized bowl and add eggs inside it. Beat them on a
medium to high speed until foamy. Then, on a high speed add
the sugar slowly and beat for approximately a minute. Add in
the orange zest, liqueur, orange juice, and ground almonds.
Fold gently until well combined.
3. Pour the batter inside the prepared springform pan and bake
for about 50 to 54 minutes. Remove from the oven and allow
cooling on a wire rack.
4. Take the cake out from the pan and put the paper cross in the
center of the cake. Dust with some confectioners' sugar.
Finally remove the cross, serve and enjoy!

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 Buñuelos de Viento

These are fried flour and egg dough with some lemon zest. Once dusted
with sugar, they create an irresistible dessert. This dessert is sweet like
Bessie. She's kind to Jane.
Preparation time: 1 hour and 55 minutes
Serving size: 24
Ingredients:
 1 ¼ cups Water
2 tablespoons Butter
2 tablespoons Granulated sugar
1 Zested lemon
a pinch Salt
4 ½ ounces Flour
¼ teaspoon Baking powder
4 Eggs
2-3 cups Vegetable oil (to fry)
¼ cup Powdered sugar
Egg custard (optional)

Direction:
1. Gather all your ingredients. Then, take a small sized saucepan
and combine the salt, lemon zest, granulated sugar, butter and
water. Let the mixture boil. When it begins to boil add in the
baking powder and flour at once and stir using a wooden
spoon. Constantly stir until the dough starts to get away from
the pan's sides.
2. Remove the dough from the heat and let it cool down for a
while. Next, add in the eggs, one at a time and stir well. Set it
aside for about 1 ½ - 2 hours.
3. Take a large frying pan and add vegetable oil in it. Let it heat
on a medium to high flame. Once the oil is hot, drop the
dough in tablespoons into the oil. Once the bottom becomes
golden, turn it over.
4. Serve immediately with some powdered sugar sprinkled on
top.

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 Date and Coconut Bars

In Spanish cooking, dates are commonly used for savory and sweet dishes.
These little dates and Coconut Bars are the perfect healthy treat! Georgina,
Jane's cousin, is a gorgeous girl. Just like her, these bars look tempting too.
Preparation time: 10 minutes
Serving size: 8
Ingredients:
 unsweetened Shredded coconut
1 7/8 cups Soft dates
¼ cup Walnuts

Direction:
1. Take a baking dish and sprinkle coconut (2 tablespoons) on
the bottom. Press the dates firmly into the coconut and cover
the bottom of the dish properly.
2. Sprinkle the rest of the walnuts and coconut into the dates and
cut them into squares.
3. Store the dates inside a container for about 2-3 days.

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 Conclusion
As we reach the end of our culinary journey through the world of Spanish
desserts, we hope you've enjoyed the flavors and aromas that this book has
shared. We have unraveled the secrets behind traditional favorites,
presented contemporary twists on classic recipes, and introduced you to
lesser-known gems that are sure to surprise and delight. But our journey
doesn't end here.
We encourage you to continue exploring the vast world of Spanish cuisine,
experimenting with flavors, and creating your own sweet masterpieces.
With the recipes and knowledge, you've gained from this book, you are now
equipped to bring a taste of Spain to your own kitchen and share the joy of
authentic Spanish desserts with family and friends. ¡Buen provecho! (Enjoy
your meal!)

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