7 great Spanish desserts

hassanbenali (2)in #food • 6 years ago

In Spanish cuisine, you can find many desserts that are part of the culture of this country. Each city has its own dishes. From decadent cheesecake to creamy hot chocolate. Even for every month of the year there is something sweet.

Like other dishes in Spain, many of the country's desserts are regional. Moorish influence in the south of Spain is expressed in desserts made from almond flour. Situated south of the French border, the Catalonia region offers desserts with a distinct French flavor.

Tartu de Santiago. This simple cake from a moist almond dough comes from Galicia, namely from the city of Santiago de Compostela. The top of the cake is decorated with a sugar cross of St. James.

Tartu de Cuso. Spanish cheesecake is similar to New York - light and fluffy with a strong flavor of cheese. The crust (if it is) is more dry, crispy and similar to biscuits.

Torrijas. Traditional Easter dessert of Spain. These intoxicating, fried pieces of fried bread with cinnamon are like French toast, but raised to a whole new level. Unfortunately, it is almost impossible to find torihas outside the Easter season. In torijas two traditional flavors: milk and cinnamon, wine and simple syrup (honey). Everything is unreal tasty.

Cream Catalan. This dessert is jokingly called the cream of a poor man. Served in a shallow clay dish. This dessert with cream from Catalonia is extremely popular throughout the country. Sweet, creamy egg cream with a crispy crust at the top. Its aroma is so famous in the country that it is often found in ice cream and liqueur.

Churros and chocolate. It would be blasphemous to talk about Spanish sweets, not including it. Chocolate and churros can be found anywhere, anytime. For breakfast, lunch, dinner, and even at night. These tubes of roast dough are as versatile as they are delicious. A cup of melted chocolate, which is fed to them, makes churros perfect.

Flan. Vanilla, egg, cheese, coconut, chestnut, Christmas chocolate flan. In Spain, the flank is popular everywhere. This thick, gelatinous dessert is made from milk, sugar and eggs, which are mixed in a metal form and placed on a water bath. After cooking and cooling, the shape is turned upside down on the plate so that the lower caramel layer descends cascade down the shaky mountain flank.

Migelithos. These tall squares of fluffy dough filo, filled with sweet stuffing are slightly larger than a matchbox.

Find your favorite Spanish dessert is easy. In addition, it is not necessary to go to sunny Spain for this.