31 Popular Spanish Desserts You Need to Try Today

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Vegan Rice Pudding

Vegan Rice Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT30M · Total: PT30M · Yield: [‘2’, ‘2 servings’]

Inspired by the Spanish dessert Arroz con Leche, this vegan rice pudding is super creamy and delicately flavoured with cinnamon and citrus. It can be served hot or cold.

Ingredients

• ½ cup white short grain rice
• 1 cup water
• 2 pieces orange peel (organic, unwaxed)
• 2 pieces lemon peel (organic, unwaxed)
• 2 cups plant milk (oat, soya, …)
• 1 tsp cinnamon (plus more for dusting)
• ¼ cup sugar

Instructions

1. Add rice to a sauce pan with the water and lemon and orange peel.
2. Bring to a boil and simmer on low heat for 10 minutes, covered with a lid.
3. Add the plant milk and cinnamon.
4. On medium heat, simmer for another 15 minutes with the lid off. Stir often.
5. Stir in the sugar and keep simmering for a couple more minutes, until the sugar is dissolved and the rice pudding is thick and creamy to your taste.

Serving

1. Divide the rice pudding up into small bowls or ramekins.
2. You can serve arroz con leche hot, or chill it in the fridge and serve cold and firm.

2. Sopapilla Cheesecake Bars

Sopapilla Cheesecake Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [’12’]

These Sopapilla Cheesecake Bars, inspired by the Mexican dessert called sopapillas, have a sweet, creamy cheesecake filling tucked between 2 crescent roll pastry sheets, and are topped with butter, cinnamon, and sugar and drizzled with honey.

Ingredients

• 2 packages refrigerated crescent rolls (or sheets)
• 3 8 ounce packages cream cheese
• 1-1/2 cups sugar
• 1-1/2 teaspoon vanilla
• 1/4 cup butter
• 1/2 cup sugar
• 2 teaspoons cinnamon

Instructions

1. First, Heat oven to 350°F.
2. Next, Spray a 9×13 glass baking dish with cooking spray.
3. Then unroll 1 can of crescent roll dough and press into the bottom of the prepared 9×13 baking dish. Stretch it out to cover the bottom of the pan and pinch together the perforations. Don’t worry if it is not perfect, it will be covered up with the cheesecake layer.
4. After that, pre-bake the bottom sheet in a 350 degree preheated oven for about 7 or 8 minutes.
5. Next, in a medium bowl, beat together cream cheese, 1-1/2 cups of sugar and 1-1/2 teaspoon vanilla.
6. Then spread the cheesecake mixture evenly over the pre-baked crescent dough in the baking dish.
7. After that, unroll the second can of crescent rolls and stretch it out on top of cream cheese layer. Pinch together the perforations.
8. Once crust is spread out, pour the melted butter evenly over top. 
9. Then stir together the remaining 1/2 cup sugar with the cinnamon, and sprinkle evenly over butter.
10. Finally, bake about 35 minutes or until center is set. 
11. Cool for about 20 minutes. 
12. Refrigerate to allow the Sopapilla Cheesecake Bars to set and to make it easier to cut.

3. Chocolate Olive Oil Mousse

You Mag is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Dark chocolate (70% cacao or higher): 200 g (about 7 oz), chopped
• Full-fat coconut milk: 1 cup
• Extra-virgin olive oil: 1 tablespoon
• Maple syrup: 2–3 tablespoons, to taste
• Vanilla extract: 1/2 teaspoon
• Salt: a pinch

Instructions

1. 1. Chocolate Olive Oil Mousse: Melt the dark chocolate until smooth and set aside.
2. 2. In a separate bowl, whisk coconut milk with vanilla and salt until well combined.
3. 3. Fold the melted chocolate into the coconut milk mixture until smooth.
4. 4. Stir in olive oil and maple syrup until emulsified.
5. 5. Divide the mousse into four serving cups and refrigerate at least 2 hours.
6. 6. Before serving, top with berries or shaved chocolate if desired.

4. Leche Frita

Leche Frita Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT1H · Yield: 6

Many people don’t dare to make homemade desserts as they assume that they are difficult to make. Fortunately, the Leche Frita recipe comes to demolish this myth. Leche Frita translates to deep-fried milk, and it is an authentic Spanish dessert that is easy to make, and the result is a delicious dessert.

Ingredients

• 2 1/2 cups (600ml) milk
• 1 cinnamon stick
• 1 strip of lemon peel
• 2 eggs
• 1 egg yolk
• 3/4 cups + 2 tablespoons (100g) icing sugar
• 4 tablespoons (50g) flour
• 3 tablespoons (35g) cornmeal
• 1 teaspoon vanilla essence
• oil (for frying)

Instructions

1. Line a baking sheet with aluminum foil and lightly grease it with oil.
2. Put a large pot with milk, cinnamon, and lemon peel. Bring to a boil, remove from heat, and set aside.
3. Put the eggs, yolk, sugar, cornmeal, and vanilla essence in a bowl and beat until you get a homogeneous mixture.
4. Pour the milk over the eggs and mix well. Bring to a boil and then simmer for 3 minutes or until the cream thickens.
5. Put the cream on the prepared baking sheet and smooth the surface with a spatula. You can spread some oil in the spatula so it doesn’t stick.
6. Let it cool completely, then cover and refrigerate for 2-3 hours minimum. After that, unmold the cream over and remove the foil.
7. Cut it diagonally to get triangles or squares if you prefer. You can cut them in any size of your choice, but keep them medium-small so it is easier to fry them.
8. Sprinkle the pieces with the flour and shake to remove excess flour. In the meantime heat oil in a large frying pan over high heat.
9. Fry the Leche frita pieces in batches for about 45 seconds.  After that time, flip them and continue frying until golden brown. Remember that the cream is cooked so you only need to be golden on the outside.
10. With the help of absorbent paper remove the excess oil. Sprinkle it with cinnamon sugar and serve.

5. Lemon Olive Oil Cake

Lemon Olive Oil Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT50M · Total: PT65M · Yield: [‘8’, ‘8 slices’]

This delicious Spanish lemon olive oil cake makes the perfect snack. Bursting with flavor and moist as can be, it’s easy to make too!

Ingredients

• 1.5 cups cake flour ((180 g) (all-purpose flour can be substituted))
• 1/4 cup finely ground almonds
• 1/4 teaspoon of salt ((1 g))
• 2 teaspoons baking powder ((10 g))
• 1 cup granulated sugar ((200 g))
• Zest from two lemons
• 3 large eggs
• 1/4 cup freshly squeezed lemon juice ((60 ml))
• Scant 1 cup (approx. 220ml of full fat unsweetened Greek yogurt)
• 2/3 cup Spanish extra virgin olive oil ((160 ml) (I used a fragrant hojiblanca))
• Powdered sugar to top the cake

Instructions

1. Preheat your oven to 375°F (190°C) and then grease and flour a 9 1/2 inch (24 cm) cake pan.
2. In a medium sized bowl mix together the flour, ground almonds, salt and baking powder.
3. Massage the lemon zest into the sugar by rubbing it with your fingers, allowing the sugar to become infused with the zest’s flavor.
4. In a separate bowl, beat the sugar and eggs on medium high (I use a hand mixer) for about two minutes (the mixture should have doubled in size and lightened in color).
5. Now, whisk in the lemon juice and Greek yogurt on a low speed.
6. Finally, add the olive oil by slowly drizzling it in while mixing on low.
7. When combined, fold in the flour mixture by hand using a rubber spatula. Stop mixing as soon as everything is combined– you don’t want to over mix.
8. Pour the batter into the greased and floured cake pan and bake about 50 minutes in a preheated (375°F/190°C) oven (or until a toothpick inserted in the middle comes out with only a few crumbs).
9. Take your cake out of the oven and let cool for at least 20 minutes before removing from the cake pan. Right before serving dust with powdered sugar.

6. Fig Cake

Pan de Higo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT2890M · Yield: [’12’, ’12 Servings’]

Spanish Pan de Higo, or “fig bread,” is a perfect partner for a creamy, salty and sharp blue cheese like bleu d’Auvergne or strong hard cheeses like Parmigiano-Reggiano or Manchego. Pan de Higo, can be stored, tightly wrapped, in the fridge for a month or longer.

Ingredients

• 4 ounces blanched almonds
• 1 pound dried figs (stemmed and halved or quartered if large)
• ½ teaspoon ground cinnamon
• 1 tablespoon honey
• ½ teaspoon anise seeds
• 1 to 2 tablespoons brandy

Instructions

1. Lightly toast the almonds in a skillet over medium heat.
2. Pulse the almonds in a food processor to chop coarsely, place them into a medium mixing bowl, and set aside.
3. Add the figs to the food processor (you don’t need to clean the food processor or blade in between) and process until well minced.
4. Add the cinnamon and continue to process to a paste.
5. Add the fig mixture to the almonds along with the anise seeds and mix until well combined.
6. Stir in the honey and the brandy, adding just enough of the latter to bring the mixture together.
7. Lightly flour a clean work surface and dump the fig mixture onto it. Form the mixture into a loaf or log shape.
8. Lightly flour a piece of parchment paper and wrap the pan de higo tightly in it, twisting the paper closed at the ends, and place it in a cool place and top with a heavy weight such as a cast-iron pot filled with canned goods or other heavy objects.
9. Let sit for 2 to 3 days before serving.
10. To serve, slice about 1/8-inch thick and fan slices out on a cheese plate alongside a selection of cheeses and fresh fruits.

7. Burnt Basque Cheesecake

Burnt Basque Cheesecake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT50M · Yield: 10

Burnt Basque Cheesecake is a rustic cheesecake baked to caramelized perfection. This crustless cheesecake is simple to make, yet sure to impress everyone at the table. *makes one 10 inch cheesecake

Ingredients

• 3 blocks cream cheese; room temperature
• 5-6 large eggs; room temperature
• 1 1/2 cups sugar
• 2 1/2 cups heavy cream (36%)
• 1/2 cup flour; sifted
• 1/2 tsp salt
• 1 teaspoon vanilla extract
• butter for greasing the pan

Instructions

1. Preheat oven to 400 F. Grease the bottom and sides of a 10 in springform pan and line the entire pan with parchment paper. Then, grease the parchment paper like you did with the pan. Lastly, cut another large piece of parchment and line the pan a second time.
2. In a mixing bowl of a stand mixer fitted with paddle attachment, combine softenedcream cheese and sugar. Beat on medium low speed, about 30 seconds or until smooth.
3. Add one egg at a time to cream cheese mixture and mix until everything is incorporated, about 1 minute.
4. Next, add heavy cream, salt and vanilla extract to the bowl. Continue mixing on low speed until the mixture is smooth. Scrape down the sides of the bowl with the spatula couple of times during the mixing process. Do not overmix.
5. Finally, add sifted flour and mix just until everything is incorporated. Do not overmix. The batter should be smooth and silky but not contain any incorporated air. If there are lumps, strain the batter through a mesh strainer.
6. Pour batter into the prepared pan and use spatula or back of a spoon to smooth out the top if necessary.
7. Bake at 400 F for 45 to 50 minutes. The cheesecake is done with the top becomes dark golden brown or dark brown and the cake still moves when you gently shake it. If you find that the top is darkening too quickly, gently place a sheet of aluminium foil over top.
8. Remove cheesecake from the oven and place on a cooling rack. Allow to cool to room temperature before releasing from the pan. Gently coax the cake from the parchment paper and serve.

8. Sweet Potato Cookies

Sweet potato cookies (panellets) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT10M · Total: PT40M · Yield: [’34’, ’34 cookies’]

Sweet potato cookies have a marzipan-like flavour and a slightly chewy texture and are my version of Catalan panellets.

Ingredients

• 120 g sweet potato
• 220 g ground almonds
• 180 g caster sugar
• 1 egg
• 1 lemon zest
• 12 g honey
• 1 tsp ground cinnamon
• 10 pistachios

Instructions

1. Peel and dice the sweet potato and then simmer for around 15 minutes or until cooked. Set aside to cool.
2. Purée the sweet potato either using a food processor or hand blender and then place in a large bowl.
3. Separate the egg yolk from the egg white.
4. Add the ground almonds, sugar, egg yolk, lemon zest and honey and mix well either by hand or using an electric mixer.
5. Take a teaspoon of the mixture, form a biscuit shape by hand and place on a lined baking sheet. Repeat with the rest of the mixture.
6. Brush the egg white over the tops of the cookies and sprinkle a few chopped pistachios on each cookie.
7. Bake for around 10 minutes or until starting to turn golden at the edges. Turn the tray around after about 5 minutes so that they cook evenly. Depending on the size of your oven and size of your baking sheet you may need to bake in two or three batches.
8. Transfer to a wire cooling rack to cool.

9. Canary Bienmesabe

Canary Bienmesabe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Almonds (blanched): 1 cup
• Water: 1/2 cup
• Sugar: 3/4 cup
• Lemon zest: 1 teaspoon
• Egg yolks: 3
• Cinnamon powder: 1/4 teaspoon
• Vanilla extract: 1/2 teaspoon

Instructions

1. 1. Canary Bienmesabe: Toast the almonds in a dry skillet until lightly golden.
2. 2. Prepare a light syrup by combining water and sugar in a small saucepan and simmering until glossy.
3. 3. Grind the toasted almonds into a fine paste, then gradually stir in the warm syrup to form a creamy mixture.
4. 4. Beat the egg yolks in a separate bowl, then slowly whisk a small amount of the almond mixture into the yolks to temper, then return the yolk mixture to the pan.
5. 5. Cook over low heat, stirring constantly, until the mixture thickens to a custard.
6. 6. Stir in lemon zest, cinnamon, and vanilla; remove from heat and cool.
7. 7. Chill before serving; enjoy on its own or with a light dessert accompaniment.

10. Orange and Almond Cake

Whole Orange Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT100M · Cook: PT45M · Total: PT145M · Yield: [’12’, ’12 servings’]

This classic orange cake is made with whole oranges and almond flour. It’s deliciously aromatic, rich and soft with an intense fresh orange flavour.

Ingredients

• 2 large oranges
• 6 medium eggs
• 250 g ground almonds (2½ cups (almond flour/meal))
• 1 tablespoon ground almonds (for dusting)
• 250 g sugar (1 cup)
• 1 teaspoon baking powder (* see recipe notes)
• ½ cup apricot jam
• 1 tablespoon water
• 2 tablespoons confectioner’s sugar (icing sugar (UK), for dusting (optional))

Instructions

1. Wash 2 large oranges and place in a medium saucepan filled ¾ full with water. Bring to a boil then reduce heat to low, cover and simmer for 90 to 120 minutes till the oranges are soft. Use a straining spoon to remove the oranges and set aside on a dish to cool.
2. Preheat the oven to 350℉/180℃/160℃ Fan
3. Slice the oranges in half to remove any pips. Purée the oranges (including the peel, pith and flesh) in a blender.
4. Separately, beat 6 medium eggs in a large bowl. To this, add 250 g ground almonds, 250 g sugar, 1 teaspoon baking powderthe orange purée and mix together well.
5. Grease a 9-inch springform pan with butter and dust lightly with 1 tablespoon ground almonds.
6. Pour the mixture into the springform pan and bake for 45-50 minutes till the top is golden brown and a skewer comes out only slightly sticky.
7. Allow to cool in the tin before removing from the springform.

Glaze

1. In a small saucepan on medium heat, add ½ cup apricot jam and 1 tablespoon water. Stir till the jam melts and the becomes like a thick syrup, coating the back of a spoon. Remove from heat and cool till warm. Brush over cake then set aside to cool. Use a small sieve to dust 2 tablespoons confectioner’s sugar over the top (optional) before serving.

11. Pestiños

Pestiños – Traditional Spanish Cookies with Wine Flavor is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT15M · Total: PT1H · Yield: 49

These delightful Spanish cookies are flavored with anise and wine for a subtle flavor.

Ingredients

• 1 cup of Riesling wine or other good white wine
• 1/2 teaspoon Mediterranean sea salt
• Zest of 1 lemon
• Zest of 1 orange
• 1/2 cup extra virgin olive oil
• 1/4 teaspoon anise seeds very finely chopped
• 3 1/2 cups all-purpose flour
• 2 teaspoons cinnamon
• 1/4 tsp nutmeg
• 1 quart of coconut oil for frying
• 1/4 cup Cinnamon Sugar (combine granulated sugar and cinnamon)

Instructions

1. In a small bowl combine the Riesling, sea salt, lemon zest and orange zest with the olive oil and the anise seeds.
2. Stir in the flour and cinnamon and knead until you get a smooth dough.
3. Roll dough to a 1/8 inch thickness on a lightly floured silicone baking sheet.
4. Using a knife, cut the dough into 2 x 2 inch squares.
5. To make the pestinos, take two opposite corners from each square and press them together in the center. You can make them stick with a small amount of water.
6. Heat the coconut oil until the temperature is 375°F.
7. Carefully drop the formed pestiños into the hot oil and allow them to float to the surface.
8. When they are golden brown flip them over. Remove from oil and place on paper towels and toss in cinnamon sugar.

12. Caramel Custard

Caramel Custard is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT70M · Total: PT80M · Yield: [‘6’, ‘6 Servings’]

These individual crème caramel desserts are a rich and creamy egg custard with caramel sauce, that is baked in a water bath then chilled and turned out onto a serving plate.

Ingredients

• 4 cups whole milk
• 1 vanilla bean (split)
• 6 large eggs (at room temperature)
• 0.5 cup granulated sugar
• 1 teaspoon pure vanilla extract
• .75 cups granulated sugar

Instructions

1. Place six ramekins in a pan full of hot water.

To make the Caramel:

1. Pour sugar into a large saucepan. Shake to spread evenly, and heat slowly without stirring. Tilt the pan back and forth until the sugar melts.
2. Remove the ramekins from the water and dry thoroughly. When the sugar turns a rich golden color, pour the mixture into the ramekins and tilt to spread evenly until the bottom is coated. Set aside.

To make the Custard:

1. Preheat oven to 350 degrees. Pour milk into a saucepan, and add the vanilla bean. Heat milk to just below the boiling point. The liquid will start to move and swell, and form tiny bubbles around the edge of the pan.
2. Pour into a large bowl and set aside to cool.
3. Beat eggs in a large bowl. Gradually beat in the sugar.
4. Remove the vanilla bean from the milk, and add the vanilla extract. Gradually mix into the eggs.
5. Strain the mixture into a bowl (I used the original milk bowl).
6. Ladle mixture into caramel lined ramekins and place into a large roasting pan.
7. Pour boiling water into the roasting pan until it reaches halfway up the sides of the ramekins. Place pan in the oven and bake for 40 minutes. The custards are done when a slender knife blade comes out clean when inserted into the center.
8. Lift the ramekins out of the roasting pan, and set aside to cool. Chill in the refrigerator for several hours before serving.
9. To serve, run a knife around the outside edge of the custard.
10. Place on a serving plate, and flip over. You may need to shake the ramekin, or tap the bottom to brake the seal. Caramel will puddle around the base of the Custard.

13. Lemon Champagne Sorbet

Sorbete de Limón al Cava: Spanish Lemon Champagne Sorbet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT5M · Total: PT500M · Yield: [‘7’, ‘7 glasses’]

One of Spain’s signature desserts, the sorbete de limón al cava, or lemon champagne sorbet, is often served at weddings and fancy restaurants, but is simple enough to easily make at home.

Ingredients

• 1/2 cup sugar
• 1/2 cup water
• 1/4 cup maple syrup (can be used in place of the 1/2 cup simple syrup)
• 1/2 cup freshly squeezed lemon juice
• lemon zest (from 2 small lemons)
• 2 egg whites
• 750 ml sweet sparkling wine (champagne, cava, etc. or substitute with water kefir)

Instructions Make the Simple Sugar Syrup

1. (If making the paleo version with maple syrup, skip to step 2.)Mix together 1/2 cup sugar and 1/2 cup water in a small pan over medium heat on the stove. Keep heating it and occasionally stirring until the sugar completely dissolves. You should end up with just over a half cup of simple syrup. Remove the syrup from the heat and allow it to cool.

Prepare the Lemon “Ice Cream”

1. Meanwhile, rinse and dry the lemons. Grate the peel of the clean lemons, obtaining only the zest for flavor. Try to avoid adding any of the white pith as it adds a bitter flavor.
2. Juice enough lemons to obtain around 1/2 cup of lemon juice.
3. Mix the cooled sugar syrup or maple syrup with the lemon juice and zest and place the mixture into the freezer for several hours until it begins to form ice crystals.
4. Add the egg whites to a bowl and begin to beat the egg whites until they form soft peaks.
5. Fold the egg whites into the cold lemon mixture until throughly combined.
6. Place the new mixture into the freezer for several hours more, until you are almost ready to serve your champagne sorbet. To keep large ice crystals from forming, remove the sorbet from the freezer and mix it occasionally throughout the freezing process.

Put it all together

1. When the time comes to serve the champagne sorbet, mix some sparkling wine with the lemon sorbet, to taste. Use just enough to make it slushy and drinkable through a straw. Some people prefer to blend the ingredients together with an immersion blender to make a more homogenous mixture. Others prefer to leave the ice cream on top, more like a “float”. That, of course, is up to you.
2. Serve in a fluted champagne glass with a straw, optionally garnished with a sprig of mint.

14. Spanish Muffins

Magdalenas (Spanish Muffins) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: 12

Magdalenas are traditional Spanish muffins, light, fluffy, lemon-scented cakes made with olive oil. This authentic magdalenas recipe uses a chilled batter and a hot oven to get tall, domed tops, and you can make them with or without a mixer.

Ingredients

• 3/4 cup + 2 tablespoons (175 g) granulated sugar
• 3 medium eggs (125 g), room temperature
• 4 tablespoons (60 ml) whole milk, room temperature
• 2/3 cup + 2 tablespoons (190 ml) extra virgine olive oil
• 1 1/2 cup + 3 tablespoons (210 g) all-purpose flour
• 1 1/2 teaspoon baking powder
• 1 pinch of salt
• 1/2 lemon, zest

Instructions

1. sift all-purpose flour, baking powder, and salt into a mixing bowl. In a separate large bowl, beat the eggs and sugar with an electric mixer for about 3 to 4 minutes, until fluffy and whitish. Add milk, oil, lemon zest, and beat again. Next, add the dry ingredients, mixing on low speed just to combine. Cover the batter with plastic wrap (the film has to touch the batter) and refrigerate for 1 hour or overnight, if desired.
2. Preheat the oven to 480°F (250°C). Line a muffin pan with cupcake liners and fill each with butter up to 2/3 full. Sprinkle a little sugar on top. Place the muffin tin on the middle rack and immediately lower the temperature to 420°F (210°C). Bake muffins for 12 to 15 minutes until golden brown.
3. Check with a toothpick to make sure the cakes are done. Cool in the pan for no longer than 5 minutes, then transfer to a wire rack.

15. Mini Burnt Cheesecake

Mini Burnt Cheesecake Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT1H · Yield: 8

This mini burnt cheesecake recipe is a bite-sized interpretation of the classic Basque or San Sebastian Cheesecake. Made famous by La Viña, in San Sebastian, Spain, these are the perfect little snack cheesecakes or a great dessert for a party or pot luck.

Ingredients

• 16 ounces cream cheese (2 cups or 450g)
• 1/2 cup white sugar
• 1 egg
• ¼ cup heavy cream or whipping cream
• ¼ tsp salt
• ½ tsp vanilla extract
• 1 tbsp flour

Instructions

1. Preheat the oven to 400F (200C).
2. Cut large squares of non-stick baking parchment paper.
3. Add cream cheese and sugar into a mixing bowl or food processor. Blend until creamy.
4. Add the egg, salt, heavy cream, and vanilla and blend until creamy.
5. Sprinkle in the flour and stir with a wooden spoon until blended.
6. One at a time, add the parchment paper to a muffin pan. Use your fingers to press the baking parchment paper down as best as you can into the edges of the muffin pan.
7. Fill each muffin round with enough cheesecake mixture to reach just below the top of the pan. Use a small spoon to press the cheesecake mixture into the crevices of the paper.
8. Before placing the muffin pan in the oven, shake the pan a bit or bang it lightly on the countertop to remove any excess air bubbles.
9. Place in the oven for 30-45 minutes. Start watching at the 25-minute mark. They are ready when the tops are browned but not burnt, despite the name of the dish.
10. Let the cheesecake fully cool to room temperature for 30 minutes. The tops will sink a bit, but this is okay.
11. Chill in the refrigerator for at least two hours before serving.
12. Remove each cheesecake from the muffin pan and serve with the paper on.

16. Biscocho de Yogurt

Biscocho de Yogurt is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• All-purpose flour: 1 cup
• Sugar: 1/2 cup
• Baking powder: 1 teaspoon
• Plain yogurt: 1/2 cup
• Egg: 1
• Melted butter: 1/4 cup
• Vanilla extract: 1 teaspoon
• Salt: pinch
• Lemon zest (optional): 1/2 teaspoon

Instructions

1. 1. Biscocho de Yogurt: Preheat oven to 350°F (175°C) and line a baking sheet.
2. 2. In a bowl, whisk together the flour, baking powder, and salt.
3. 3. In another bowl, whisk yogurt, sugar, egg, melted butter, and vanilla until smooth.
4. 4. Combine wet and dry ingredients to form a soft dough.
5. 5. Shape dough into small cookies or rounds and place on the prepared sheet.
6. 6. Bake 12–15 minutes, until edges are lightly golden.
7. 7. Let cool and, if desired, dust with powdered sugar.

17. Crema Catalana

Crema Catalana (Spanish Custard) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘6’, ‘6 servings’]

Rich and decadent Crema Catalana (Catalan cream) is a custard dessert infused with citrus peel, cinnamon and vanilla bean.

Ingredients

• 1 orange (you will only use the peel)
• 1 lemon (you will only use the peel)
• 2 1/2 cups whole milk
• 1 cinnamon stick
• 1 vanilla pod
• 1/2 cup sugar (plus more for serving)
• 6 egg yolks
• 1 tablespoon cornstarch
• To serve:
• Raspberries (blueberries or strawberries (optional))

Instructions

1. Using a paring knife or a peeler, peel 3 strips of orange peel, making sure you don’t get any of the bitter white pith. Next, do the same with the lemon, and peel off 2 strips.
2. Put the milk, orange peel, lemon peel and cinnamon stick in a saucepan.
3. With a pairing knife, slit the vanilla bean lengthwise, keeping the ends uncut. Scrape some of the seeds out and add them to the saucepan together with the vanilla bean pod. Slowly, bring the mixture to a boil over low heat.
4. Remove from the heat and allow the mixture to cool for about 10 minutes.
5. In a medium bowl, whisk the egg yolks with the sugar and cornstarch until pale, thick and creamy.
6. Strain the milk through a sieve and discard the solids. Return the milk to the saucepan.
7. Whisking constantly, slowly add about a quarter of the infused milk into the egg yolk mixture. Make sure you whisk vigorously to prevent the eggs from cooking. Add about another quarter of the milk into the egg mixture while constantly whisking.
8. Now that the eggs are tempered, slowly stir in the egg mixture into the saucepan.
9. Cook over medium-low heat stirring frequently and cook until the mixture thickens and covers the back of a spoon, about 3-4 minutes.
10. Remove from the heat and pour the mixture into individual clay dishes or ramekins. Place them on a sheet pan and let them cool before refrigerating. Cover them with plastic wrap and refrigerate for 4 hours or preferably overnight.
11. Before creating the caramelized sugar topping, you can let the crema Catalana come to room temperature if preferred.
12. Sprinkle a thin layer of granulated sugar all over the top of the custard (about 1 tablespoon of sugar) and using a kitchen blow torch, caramelize the top. Serve with berries if desired.

18. Traditional Churros

Traditional Churros Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [’10’]

Ingredients

• 1 cup room temperature water
• 1/2 cup salted butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 ½ cup all-purpose flour
• 1 tsp sugar
• 3 large eggs
• For the Cinnamon Sugar Coating (Optional)
• 1/2 cup sugar
• 1 tablsepoon ground cinnamon

Instructions

1. First you’re going to make your choux pastry dough. Heat the water, salt and melted butter in a large saucepan over medium-high heat.
2. Once the butter is completely melted and the mixture begins to simmer, stir in the flour with a wooden spoon or heat safe rubber spatula.
3. Remove the sauce pan from the heat and continue stirring. Once a dough is formed, add in the vanilla extract and the eggs one at a time, stirring and mashing the dough together until all of the eggs are fully incorporated.
4. Transfer the mixture to a large piping bag fitted with a large open star tip.
5. Place your frying oil into a dutch oven and heat until the temperature on a candy thermometer reads 350 degrees for the oil.
6. Pipe the soft dough directly into the hot oil and use a pair of kitchen scissors to cut the churros into strips.
7. Cook until dough puffs and turns golden brown, turning halfway through so all sides evenly cook. This should just take 2 to 4 minutes total.
8. Carefully remove churro from oil using tongs and place on a paper towel-covered plate to drain excess oil, 1-2 minutes.
9. Once the churros have drained some oil but are still hot, place the cinnamon and sugar in a large bowl and mix together. Place the churros in the cinnamon sugar mixture and give them a good toss until well coated.
10. Once the Serve immediately with your choice of sauce or hot chocolate.

19. Creamy Arroz Con Leche

Arroz Con Leche Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: 6

This easy arroz con leche recipe is the perfect dessert for a Spanish tapas night. With only a few ingredients, this creamy Spanish rice pudding is sure to please. Serve it cold, warm, or room temperature sprinkled with a bit of cinnamon.

Ingredients

• 1 cup of short-grain rice, like bomba or risotto rice, rinsed in cold water
• 1 cup water
• 3 cups whole milk (add a little at a time)
• 1 wide slice of lemon rind
• 1 cinnamon stick
• 1/8 teaspoon salt
• ¼ cup sugar

Instructions

1. Rinse the rice in cool water and allow to drain.
2. Place the rice and one cup of water in a small to a medium-sized saucepan over medium heat.
3. Cook for 5-7 minutes or until the rice starts to absorb the water.
4. Add one cup of milk, lemon rind, cinnamon stick, and salt.
5. Cook for 15-20 minutes, stirring frequently to avoid the rice drying out and burning.
6. Continue to add milk ½ cup at a time until it reaches the right consistency and the rice is cooked through. The rice should be soft and creamy but not mushy.
7. Add the sugar, a bit at a time, stir to blend, and then taste. It should be sweet but not sugary, and really to your taste.
8. Sprinkle with cinnamon before serving. Serve warm, room temperature, or chilled.

20. Spanish Almond Cake

Spanish Almond Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: 6

This Spanish almond cake is a vegan version of the traditional Tarta de Santiago from Galicia. Decorated with the Cross of Saint James and served with Spanish moscatel.

Ingredients

• 1 cup (125 grams) almond meal
• ¾ cup plus 2 tablespoons (117 grams) all-purpose flour
• ¾ cup (175 grams) sugar
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¾ cup (177 ml) aquafaba (usually one 540 grams / 19 oz can of garbanzos provides enough), chilled in the fridge
• ½ teaspoon lemon juice
• 2 tablespoons neutral oil (I used sunflower)
• The zest of one lemon
• 3 drops of almond extract
• 1 tablespoon icing sugar
• Spanish moscatel or other fortified wine or sweet liqueur*, for serving

Instructions

1. Preheat the oven to 120°C / 250°F.
2. Spread the almond meal on a baking pan and toast it in the oven for about 5 minutes or until lightly golden. Watch it carefully because it can burn in a second.
3. Raise the oven temperature to 175°C / 350°F and prepare a 15 cm (6 inch) cake pan by greasing the sides and placing a circle of baking paper on the bottom.
4. Combine the toasted almond meal with the flour, sugar, baking powder, and baking soda in a bowl.
5. In a tall bowl beat the chilled aquafaba with an electric beater until you reach soft peaks – about 2 minutes. Add in the lemon juice and continue beating until you reach firm peaks – about 3 minutes more. With the beaters running, slowly drizzle in the oil and beat for 1 minute more. Finally add the lemon zest and almond extract and beat for a few more seconds to combine.
6. Pour the dry ingredients into the aquafaba and gently fold it in until no dry patches remain. The aquafaba will deflate a little bit as you do this but try not to overwork it in order to maintain the airiness. Transfer the batter to your pan and smooth it out.
7. Bake for 30 – 35 minutes or until a toothpick inserted into the middle comes out clean. If the top is browning quickly, cover it with aluminum foil (I covered mine after 10 minutes in the oven).
8. Allow to cool for 10 minutes in the pan then gently turn the cake out of the pan onto a plate. Allow to cool. When you’re ready to serve, place a stencil of the Cross of Saint James (available online) on top and sift over a fine layer of icing sugar. Gently lift off the stencil.
9. Serve each slice with a shot of Spanish moscatel. Pour the shot directly over the slice before eating.

21. Sopapilla Cheesecake

Sopapilla Cheesecake Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT4H20M · Cook: PT32M · Total: PT4H52M · Yield: [’12’, ’12 squares’]

You simply must try this delicious sopapilla cheesecake recipe! Learn more about this dessert and its Spanish heritage. Make it today!

Ingredients

• 16oz crescent dough (2 tubes)
• 8oz cream cheese
• 1 cup granulated sugar
• 1 egg, at room temperature
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ cup flour, sifted
• ½ cup brown sugar
• ½ tablespoon cinnamon
• ⅓ cup melted butter

Instructions

1. : First, heat your oven to 350°F (180°C / gas mark 4).
2. : Generously grease a 9 x 13 inch (23cm x 33cm) baking pan with butter, or alternatively, spray it with nonstick cooking spray to ensure easy release of the cheesecake.
3. : Unroll half of the crescent dough and fit it to the bottom of the prepared pan. Carefully press the seams together or use a rolling pin to create an even layer covering the pan’s entire base.
4. : In a mixing bowl, beat the cream cheese and granulated sugar until light and fluffy. Add the cinnamon, vanilla extract, and egg, mixing until all ingredients are thoroughly combined. Gradually incorporate the sifted flour, continuing to mix until the filling is smooth and slightly thickened.
5. : Evenly spread the filling over the crust in the pan. Place the remaining crescent dough over the filling, pressing the seams together or rolling it out as needed to ensure it fits snugly over the filling. Seal all edges tightly to enclose the filling completely.
6. : Before adding the cinnamon topping, ensure the top layer of crescent dough is flat and smooth to prevent the topping pooling in the center during baking.
7. : In a small bowl, mix the brown sugar, cinnamon, and melted butter. Stir until combined, taking care not to dissolve the sugar fully to keep the texture crunchy after baking.
8. : Drizzle the cinnamon-butter mixture evenly across the top of the dough, ensuring an even coverage for perfect browning.
9. : Place the pan in the preheated oven and bake for 30-40 minutes. The cheesecake should puff up and turn a lovely golden brown, with the bottom layer slightly lighter in color.
10. : Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours, though overnight is preferred, to set fully.
11. : Cut the chilled cheesecake into squares and serve.

22. Buñuelos

Buñuelos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• All-purpose flour: 1 cup
• Milk: 1/2 cup
• Egg: 1
• Sugar: 1 tablespoon
• Baking powder: 1 teaspoon
• Salt: 1/4 teaspoon
• Orange zest: 1 teaspoon
• Oil for frying (neutral oil)
• Powdered sugar for dusting

Instructions

1. 1. Buñuelos: In a bowl, mix flour, milk, egg, sugar, baking powder, salt, and orange zest to form a smooth batter.
2. 2. Let the batter rest for 10 minutes.
3. 3. Heat oil in a deep skillet to 350°F (175°C).
4. 4. Drop spoonfuls of batter into the hot oil and fry until puffed and golden.
5. 5. Transfer to a rack or paper towels to drain excess oil.
6. 6. Dust with powdered sugar or cinnamon sugar before serving.
7. 7. Serve warm.

23. Flan

Authentic Puerto Rican Flan (Baked Egg Custard) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT130M · Yield: [’10’]

Begin this flan recipe the evening prior to serving it.

Ingredients

• 1 cup (200 grams) granulated sugar
• 1/4 cup (60 milliliters) water
• 7 large eggs
• 2 14-ounce cans (792 grams) sweetened condensed milk
• 1 12-ounce can (354 milliliters) evaporated milk
• 1 cup (250 milliliters) water
• 1 tablespoon (15 milliliters) vanilla bean paste (or vanilla extract)
• 1/2 teaspoon (3 grams) kosher salt
• 1/8 teaspoon ground cinnamon (optional)

Instructions

1. Preheat your oven to 350°F. Bring a pot of water to a boil for the bain-marie (water bath) which you’ll bake the flan in. Have a pan (larger than the pan you’ll prepare the flan in) ready to create the bain-marie.

Prepare the Caramelized Sugar

1. In a non-stick pan, add the water to the pan, then, right into the center of the pan, pour the sugar. This keeps the sugar from the sides of the pan. Gently stir the sugar and water together using a wooden spoon and bring the mixture up to a gentle simmer over medium heat.
2. Once the sugar begins to simmer, stop stirring. If, at this point, you see any sugar crystals on the sides of the pan, use a wet pastry brush to brush the crystals down into the pot. Boil the sugar 7 1/2-8 minutes, or until the sugar takes on a deep amber color (a candy thermometer should read 320°F- 350°F).
3. Once the sugar reaches the amber color, carefully pour it into a 8″ or 9″ cake pan. The pan will become extremely hot when the sugar is poured in, so use a towel or oven mitt to hold onto the pan to keep from burning yourself. Swirl the sugar onto the bottom of the pan.
4. Set the pan aside to allow the sugar to cool and harden while you prepare the custard.

Prepare, then Bake Vanilla Flan

1. Pour the eggs into your blender. Pulse the eggs for 30 seconds to beat them slightly.
2. Next, pour the sweetened condensed milk, evaporated milk, water, vanilla bean paste (or vanilla extract) into the blender. Blend the mixture for 1 minute, or until smooth.
3. Once smooth, pour the mixture through a sieve into the sugar-rimmed pan to remove any mucous-like strings of egg and to reduce the amount of bubbles and foam created by the blender.
4. Place the flan pan into the larger pan, then fill the outer pan with boiling water until it reaches half-way up the sides of the flan pan. Take care not to splash any water into the custard.
5. Carefully slide the pans into the pre-heated oven and bake for 1 hour. The flan will still jiggle like jello when fully baked. After 45 minutes of baking check the color of the flan: if it looks like it’s browning too much, lay a piece of foil over the pans to slow down the caramelization.

Chill the Baked Flan

1. After the baking time has elapsed, carefully remove the larger pan from the oven, then remove the flan pan from the water-filled one. Allow the flan to cool completely on the countertop before covering the pan with plastic wrap and refrigerating.
2. Refrigerate the flan for 24-48 hours. The longer, the better as it allows time for all of the sugar to liquify.

Flip to Serve

1. Before turning out the flan, loosen the sides of the custard from the pan. To do this, take a knife, dipped in hot water, and run it along the sides: between the flan and the pan. Invert a plate onto the pan and flip the two over. The flan should schloop right out of the pan. The caramelized sugar liquid will start to ooze from the pan onto the plate.
2. If you don’t hear the schloop or see the caramel, the flan isn’t out of the pan. Flip it back over and dip the bottom of the pan into 2″ of hot water to loosen the sides, then attempt the flip again. If it doesn’t schloop flip it back over and enjoy it with a spoon, instead.
3. Leave the pan inverted for about 5 minutes to coat the flan in as much of the caramel as possible.Slice the flan into serving sizes and serve cold: straight from the fridge. You can also top your slices with a dollop of whipped cream or a handful of fresh berries.
4. Store leftover flan lightly covered in plastic wrap in the fridge for 3 to 4 days.

24. Flourless Almond Cookies

Spanish Almond Cookies (Almendrados) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT16M · Total: PT26M · Yield: [’24’, ‘About 24 cookies’]

These melt-in-your-mouth Spanish Almond cookies are almost too good to be true. They have just 4 ingredients, they’re ready in under 30 minutes, they’re naturally gluten free and dairy free, and their toasted almond flavor with a hint of lemon is irresistible!

Ingredients

• 2 cups blanched slivered almonds (note 1)
• 2/3 cup sugar
• 1 large egg
• Zest from 1 lemon
• 1/8 teaspoon salt
• 24 roasted salted almonds to top cookies (note 2)

Instructions

1. Set an oven rack in the center position. Preheat oven to 350ºF. Line a baking sheet with parchment paper.
2. Put almonds in the bowl of a food processor fitted with the chopping blade. Process for 15-20 seconds or until they are finely ground. Add the sugar, egg, lemon and salt to the bowl of the food processor and pulse 20-25 times, until the mixture becomes sticky and holds together.
3. To form the cookies,  pull out about a tablespoon of dough at a time. Squeeze it in your hand and then roll it into a ball and place it on the prepared baking sheet. Repeat with the rest  of the dough. You should get about 24 balls. Gently press a whole roasted almond down into the center of each ball.
4. Bake for 14 minutes or until cookies have a hint of color on the underside. Don’t worry if they’re soft to the touch. They will harden as they cool and you actually want them to be a little chewy.  Cool cookies on pan for 5 minutes and then transfer to a wire rack to cool completely and store in an airtight container.

25. Spanish Christmas Cookies

Mantecados and Polvorones: Typical Spanish Christmas Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT15M · Total: PT60M · Yield: [’25’, ’25 large cookies’]

Soft and crumbly, mantecados and polvorones are the most popular Christmas cookies here in Spain.

Ingredients

• 800 g flour
• 400 g lard
• 375 g powdered sugar ((Or less for less sweet cookies))
• 200 g almond flour
• 1 tsp. cinnamon
• powdered sugar (Optional- for decoration)
• sesame seeds (Optional- for decoration)

Instructions

1. First you need to toast the flour in the oven. To do so, spread it out on a baking sheet, and bake under the broiler (250ºC/480ºF) until the top layer browns. Remove the flour from the oven, mix it up spread it out on the baking sheet again and bake until golden. Repeat the process 4-5 times until all of the flour is toasted and golden brown. Keep your eye on it so it doesn’t burn!
2. Toast the ground almonds in some of the lard in a pan on the stove. Once they are a golden brown, remove them from the stove and let them cool.
3. Once your ingredients have cooled, mix all of the ingredients together making sure to incorporate all of the lard. The “dough” should come together when you press on it, but should easily fall apart. You may need to add in a little more lard to achieve the right texture. (Don’t add in too much or you will end up with hard cookies rather than crumbly soft ones when you bake them.)
4. Put the “dough” into the fridge for 15-20 minutes.
5. Preheat the oven to 180ºC/350ºF.
6. Working with small sections, roll out the dough with a rolling pin to around a half on an inch thick (or slightly thicker).
7. Cut the dough with cookie cutters. These would be perfect. Mantecados are typically round, and polvorones are typically oval, but you are free to make them as you like. These cookies are delicate, though, so I don’t suggest any complicated shapes.
8. If you want to decorate them with sesame seeds, lightly press some into the top of the cookies now.
9. Bake in the oven for 12-15 minutes or until the edges turn a golden brown.
10. You may leave them as is or sprinkle powdered sugar over top.

26. Spanish Latte

Spanish Latte (Café con Leche) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘1’]

A Spanish latte is a take on the classic café con leche drink that Spaniards often quaff during breakfast. Made with less milk than a typical latte, this drink has a forward coffee flavour and the use of condensed milk to sweeten it is sublime.

Ingredients

• 90 ml Espresso ((3x 30ml shots each made with 8g ground espresso))
• 90 ml Milk
• 1½ tablespoons Condensed milk (use less/ more to taste)

Instructions

1. Pour hot water into 2 coffee glasses to warm.
2. Heat the milk in a small pan, swirling every 15 seconds to prevent it from burning on the bottom of the pan. Use a probe thermometer to keep track of the temperature and remove the pan from the heat when the milk reaches 83C/ 181F.
3. Brew the coffee.
4. Optional: froth the milk using a milk frother or a stick blender.
5. Empty the coffee glasses then share the brewed espresso between them.
6. Put a tablespoon of condensed milk into each glass and stir until melted.
7. Top with the scalded milk and enjoy immediately.

27. San Sebastian Cheesecake

San Sebastian Cheesecake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT80M · Total: PT90M · Yield: [’12’, ’12 generous slices’]

This San Sebastian Cheesecake, or basque burnt cheesecake, breaks all the rules of a baked cheesecake. It’s deliciously perfect in all its imperfections!

Ingredients

• extra butter for greasing
• 4 x 8 ounce (900gms total) full fat cream cheese
• 1 & 1/2 cups (330gms) white sugar
• 6 large eggs (approx. 2oz/55gms each)
• 2 cups (500mls) thickened cream
• 2 teaspoons vanilla
• zest from one medium lemon
• 4 teaspoons (20mls) lemon juice
• 1 teaspoon salt
• 1/4 cup (40gms) tapioca starch or corn starch

Instructions

1. Line the spring form tin with two offset pieces of baking paper, leaving at least good two inches (5cm) overhang on each side to allow the cheesecake to rise. Add a little butter to the bottom to help the paper stick in place.
2. Make sure you have room in your oven for the high baking paper edges. You may need to rearrange or remove some oven racks. It’s easier to this before you preheat your oven.
3. Pre-heat your oven to 435°F (225°C/205°C fan-forced) for at least ten minutes.
4. Zest and juice the lemon.
5. Add the cream cheese to a bowl or stand mixer and mix briefly to soften. Add the sugar in a couple of batches, mixing between each addition until it’s all added. Mix on low until the sugar has dissolved.
6. Add the eggs one at a time, mixing well between each addition. If using a stand mixer make sure you scrape the edges of the bowl to ensure any blind spots are mixed in.
7. Add the cream, lemon juice and zest, vanilla and salt and mix until very smooth.
8. Sift in the tapioca starch and mix in gently until the batter is very smooth.
9. Pour into the batter into the lined cake tin and bake for one hour and twenty minutes, or until top and edges of the cheesecake are a deep brown color. The center will still be jiggle but they should be little to no jiggle at the edges.
10. Allow to cool completely to room temperature before serving.
11. Serve at room temperature or a light, airy cheesecake or chill for a firmer, denser cheescake. Fabulious on their own or will one of my fruit compotes, curds or coulis. Delicious!

28. Natillas

Natillas (Spanish Custard) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Milk: 2 cups
• Egg yolks: 4
• Cornstarch: 3 tablespoons
• Sugar: 1/3 cup
• Vanilla extract: 1 teaspoon
• Ground cinnamon: pinch

Instructions

1. 1. Natillas: In a saucepan, heat milk with vanilla until just steaming.
2. 2. In a bowl, whisk egg yolks with sugar and cornstarch until pale.
3. 3. Temper the yolks with a small amount of hot milk, then whisk back into the saucepan.
4. 4. Cook over low heat, whisking constantly, until the mixture thickens to a custard.
5. 5. Remove from heat and strain if desired; cool to room temperature.
6. 6. Refrigerate until cold and lightly set.
7. 7. Serve with a dusting of cinnamon.

29. Soft Spanish Almond Nougat

Turrón de Jijona Recipe (Soft Spanish Almond Nougat) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT15M · Total: PT45M · Yield: [’25’, ’25 27g servings’]

Homemade with toasted almonds and honey, this turrón de Jijona recipe will allow you to enjoy the sweet, smooth, popular Spanish Christmas treat anytime of the year, even if you aren’t in Spain. (Makes 2 tablets.)

Ingredients

• 500 g whole blanched almonds
• 70 g honey ((just under 1/4 cup))
• 100 g powdered sugar ((1/2 cup granulated sugar before ground into a powder))

Instructions

1. Toast the almonds in the oven until they reach a light golden brown. Remove them from the oven.
2. As you allow the almonds to cool, grind the sugar into a powdered sugar consistency in a blender or coffee grinder. (Or use store bought powdered sugar.) I like to grind my own because I can use the type of sugar that I prefer. (unrefined, organic)
3. Grind the cooled almonds in a food processor. If you have a high powered food processor, this process should be relatively simple and shouldn’t take too long. If your food processor isn’t as potent, this recipe may be a lot of work for it and could end up breaking it. I’m not telling you this to scare you from proceeding, but do want to warn you. If you are making nut butters already with your food processor without issues, you should be fine!
4. As the almonds turn into more of an almond butter, add in the powdered sugar and honey. Continue to process the mixture until you reach a pretty thin paste consistency. You want the almonds to release their oils! (Yes, this totally contradicts most of the recipes out there, but is more inline with what I saw the turrón factories doing.)
5. Line a loaf pan with parchment or wax paper for easier removal later on. You can see in the video that I originally covered mine with another layer of paper, added a piece of cardboard over top of it, and weighted it down with a bottle of olive oil. I then let it rest for 24-48 hours.
6. After 24-48 hours, I checked on the turrón, and noticed that with my setup, the turrón probably couldn’t release any excess oils very easily. The cardboard had absorbed some of the oils, but I decided to remove the top layer of paper and cardboard, and cover it with a cotton cloth instead. I then covered the cloth with some absorbent paper towels and let the turrón rest another couple of days. If you have more time to let the turrón rest, I don’t think you need to switch to the cloth/paper towel method. It should firm up over the next week or two as the mixture releases its oils and as the liquid component evaporates. If you are in a hurry, or impatient like I was, though, the cloth method does speed up the process.
7. Remove the cloth and check on the consistency of the turrón. It should get progressively more solid as it rests and releases more of its oils. When it is firm enough to hold its shape, you can remove the turrón from the pan with the cloth or cardboard, and move it to an airtight container for storage, or serve immediately. (Mine started to get a bit drier on the top where the cloth was, and a very thin layer began to stick to the cloth. I flipped the turrón over for serving and storage, and that gave it a much nicer appearance and allowed the turrón to mellow out and have the right consistency throughout.
8. Enjoy!

30. Spanish Christmas Pastries

Pastissets de Boniato: Sweet Spanish Christmas Pastries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT15M · Total: PT40M · Yield: [‘6’, ‘6 large pastissets’]

The most popular Spanish Christmas pastry in my area of Spain, pastissets are a type of empanadilla that is often filled with a sweet boniato (white sweet potato) filling.

Ingredients

• 250 g almond flour
• 7 Tbsp. coconut sugar ((90g) or other sugar)
• 1 Tbsp. honey
• 1 egg
• 1/8 tsp. cinnamon
• ¾ cup dulce de boniato

Instructions

1. Preheat the oven to 320ºF/160ºC.
2. Mix together all of the ingredients for the pastry dough in a bowl until well combined.
3. Divide the dough into 6 equal parts and roll each into a golf ball-sized ball.
4. Wet your hands and press the dough flat into a disc with around a half centimeter thickness. You can use a humid cloth to help press it flat, or can also use some parchment paper or a rolling pin. I found the combination of using my hands and using the parchment paper to be the easiest.
5. Spoon around 2 tablespoons of dulce de boniato, or another pastry filling, into the center of the dough circle.
6. Carefully fold the pastry in half over the filling and seal the edges by pressing them together.
7. Place the sealed pastries on a baking tray that has been previously lined with parchment paper or that is well-greased. Bake for 10-15 minutes, until the pastry loses most of its moisture and slightly crisps. While there is no need to let them turn golden brown, their turning a light golden brown is a good indication of their doneness.
8. Remove from the oven to cool and then serve.

31. Mulled Wine Poached Pears

Mulled Wine Poached Pears is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Pears (firm): 4
• Red wine: 2 cups
• Sugar: 1/3 cup
• Cinnamon sticks: 2
• Orange zest: 1 strip
• Star anise: 2
• Vanilla extract: 1/2 teaspoon
• Water: 1/2 cup (optional, for diluting)

Instructions

1. 1. Mulled Wine Poached Pears: Peel and core the four pears.
2. 2. In a wide pot, combine red wine, sugar, cinnamon sticks, star anise, orange zest, and vanilla; bring to a simmer.
3. 3. Gently lower the pears into the liquid and simmer for 15–20 minutes, turning once, until tender.
4. 4. Remove pears and simmer the liquid to a syrupy reduction.
5. 5. Return pears to the pot to warm through, then serve with the reduced sauce.
6. 6. Optional garnish with a mint sprig or a thin orange peel strip.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.