List of Spanish desserts

Fartons

Miguelitos

Quesada Pasiega

Yemas de Santa Teresa in the typical tarlet papers

This is a list of notable Spanish desserts.

Spanish desserts

This is a dynamic list and may never be able to satisfy particular standards for completeness. You can help by adding missing items with reliable sources.

• Brazo gitano – Sponge cake formed in a spiral roll, with filling
• Buñuelo – Fried dough balls^[1]
• Carolina – Pastry of Bilbao, Spain
• Casadiella – Typical dessert from Asturias
• Churro – Fried-dough pastry
• Crema catalana – Custard dessert with hard caramel top
• Coca – Spanish pastry
• Dátiles rellenos – Stuffed dates from Spanish cuisine
• Fartons – Spanish confectionery sweets
• Flan – Custard dessert with soft caramel on top
• Golmajería
• Leche frita – Traditional Spanish dessert, Spanish sweet typical of northern Spain
• Manjar blanco – Dessert of milk or cream and sugar, thickened and flavoured
• Marañuela – Spanish sweet
• Miguelitos – Puff pastry dessert from Spain
• Natillas – Spanish custard dish of milk and eggs, variety of custards
• Pestiños – Andalusian sweet pastry
• Pionono – Spanish pastry
• Polvorón – Andalusian shortbread
• Quesada Pasiega – Dessert from Cantabria, SpainPages displaying short descriptions of redirect targets
• Roscón de reyes – Type of cake associated with EpiphanyPages displaying short descriptions of redirect targets
• Sobao – Spanish delicacy
• Tarta de Santiago – Traditional dessert from Galicia
• Tecula mecula – extremaduran dessertPages displaying wikidata descriptions as a fallback
• Torrija – Dish of fried bread, eggs, and milk
• Turrón – Southern European nougat confection
• Xuixo – Deep-fried pastry
• Yemas de Santa Teresa – Sweet made with egg yolk and sugar exclusivelyPages displaying wikidata descriptions as a fallback

See also

• List of desserts
• List of Spanish dishes
• Spanish cuisine

References

1. Simonis, D.; (Firm), Lonely Planet Publications (2009). Spain. Ediz. Inglese. Country Guide Series (in Turkish). Lonely Planet. p. 210. ISBN 978-1-74220-379-9. Retrieved May 13, 2016.