8 Most Popular Spanish Desserts

Are you ready to take a trip to Spain through your taste buds? Today, we’re exploring the 8 most popular Spanish desserts that are sure to transport you to the streets of Madrid, Barcelona, and beyond.

From the classic churros and chocolate to the deliciously creamy flan, Spanish desserts are known for their unique flavors and textures. And the best part? Many of these desserts are easy to make at home and require minimal ingredients.

So if you’re ready to indulge in some of the most iconic desserts from Spain, grab your apron and let’s get started on these 8 mouth-watering recipes that are sure to leave you saying “¡Qué rico!” (how delicious!).

Spanish desserts are perfect for any occasion, from a simple family meal to an extravagant feast with friends. These desserts are not just about satisfying your sweet tooth, but also about creating memories and bringing people together. So why not indulge in some of Spain’s most popular desserts and experience the passion and flavors of this vibrant country for yourself?

1. Churros con Chocolate

Churros con Chocolate is one of the most beloved and popular Spanish desserts. A crispy and fluffy deep-fried dough is generously coated in cinnamon sugar and served with a rich and creamy hot chocolate dipping sauce. It’s the perfect indulgent treat that satisfies any sweet tooth.

There’s something irresistible about the combination of warm, fluffy churros with the velvety smoothness of a thick, hot chocolate. The contrast in texture and temperature is pure perfection. The churros themselves are simple, but their crisp exterior and tender, doughy interior create a heavenly experience.

Churros con Chocolate is a beloved Spanish tradition, often enjoyed for breakfast, as a snack or as a late-night treat after a night out. Whether you are in Spain or at home, this decadent dessert is easy to make and sure to impress your friends and family. So, gather your ingredients, put on your apron and get ready to fry up a batch of these sweet and satisfying treats.


for Churros:

  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 3 eggs
  • vegetable oil, for frying

for Chocolate Sauce:

  • 7 oz. bittersweet chocolate, chopped
  • 1 cup milk
  • 1/4 cup heavy cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract


  1. In a medium saucepan, combine the water, butter, sugar, and salt. Bring the mixture to a boil over medium heat.
  2. Add the flour to the saucepan and stir with a wooden spoon until the mixture comes together into a ball of dough.
  3. Transfer the dough to a mixing bowl and allow it to cool for a few minutes.
  4. Add the eggs to the bowl one at a time, beating the dough with a hand mixer or stand mixer until the eggs are fully incorporated and the dough is smooth.
  5. Heat the vegetable oil in a deep pot until it reaches 375°F (190°C).
  6. Transfer the churro dough to a pastry bag fitted with a large star tip.
  7. Pipe the dough into the hot oil, cutting it off with scissors into 4-inch lengths.
  8. Fry the churros until they are golden brown on all sides, then transfer them to a plate lined with paper towels to drain.
  9. In a small saucepan, heat the milk, heavy cream, sugar, and vanilla extract until the sugar has dissolved and the mixture is hot.
  10. Add the chopped chocolate to the saucepan and stir until the chocolate is completely melted and the mixture is smooth.
  11. Serve the churros immediately with the chocolate sauce on the side for dipping. Enjoy!

2. Tarta de Santiago (St. James Cake)

Tarta de Santiago, or St. James Cake, is a delicious traditional Spanish dessert hailing from the region of Galicia. It is a rich and decadent almond cake that is famous for its simple yet irresistible taste. The cake is characterized by its golden, slightly crispy crust and its moist, soft interior that is bursting with the flavor of almonds.

Legend has it that this cake was first created by medieval bakers as a tribute to St. James, the patron saint of Spain. The cake is decorated with the symbol of St. James, a cross of Santiago, which is traditionally dusted with powdered sugar.

What sets Tarta de Santiago apart from other cakes is its pure and simple ingredients. The recipe calls for only almonds, eggs, sugar, and lemon zest, which come together to create a dessert that is both light and flavorful.

This cake is perfect for any occasion and can be enjoyed on its own or paired with a scoop of vanilla ice cream or a dollop of whipped cream. If you’re a fan of nutty, sweet desserts, Tarta de Santiago is a must-try.


  • 1 cup almond flour
  • 1 cup sugar
  • 6 large eggs
  • 1 tablespoon lemon zest
  • Powdered sugar for dusting


  1. Preheat the oven to 350°F (180°C). Grease a 9-inch springform pan with butter.
  2. In a large bowl, beat the eggs with the sugar until light and fluffy.
  3. Add the almond flour and lemon zest and mix well.
  4. Pour the batter into the prepared pan and smooth the top.
  5. Bake for about 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let the cake cool completely in the pan.
  7. Remove the cake from the pan and transfer to a serving plate.
  8. Dust the top with powdered sugar.
  9. Serve and enjoy!

3. Flan

Flan is a classic Spanish dessert that has been enjoyed for centuries. It is a silky smooth custard that is baked and then inverted onto a plate to reveal a golden caramel sauce on top. The texture of the flan is delicate and creamy, with just the right amount of sweetness to balance out the caramel. It is a popular dessert throughout Spain and has made its way around the world as a beloved treat.

One of the reasons flan is so popular is its simplicity. The ingredients are few and the recipe is easy to follow, yet the end result is truly impressive. The secret to a great flan lies in the technique of making the caramel sauce, which requires a gentle touch and close attention. The caramel must be perfectly golden and not burnt, or else it will ruin the taste and texture of the dessert.

Flan can be served plain or with a variety of toppings, such as fresh fruit, whipped cream, or even a drizzle of chocolate sauce. It is a dessert that is both elegant and comforting, and perfect for any occasion.


  • 1 cup sugar
  • 4 eggs
  • 2 cups milk
  • 1 can (14 oz) sweetened condensed milk
  • 1 tablespoon vanilla extract


  1. Preheat the oven to 350°F (180°C). Grease a 9-inch round baking dish with butter.
  2. In a medium saucepan, melt the sugar over medium heat, stirring constantly, until it turns a golden brown color.
  3. Pour the melted sugar into the prepared baking dish and swirl to coat the bottom evenly.
  4. In a large bowl, beat the eggs and then add the milk, sweetened condensed milk, and vanilla extract. Mix well.
  5. Pour the egg mixture over the caramel in the baking dish.
  6. Place the baking dish in a larger baking dish or roasting pan filled with hot water.
  7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  8. Remove the baking dish from the water and let it cool to room temperature.
  9. Chill in the refrigerator for at least 2 hours, or overnight.
  10. Run a knife around the edges of the dish and invert onto a serving platter.
  11. Serve and enjoy!

4. Polvorones (Almond Cookies)

Polvorones are a classic Spanish treat that are often enjoyed during the holidays, but can be enjoyed any time of the year. These almond cookies are known for their crumbly texture and sweet, nutty flavor. They are made with simple ingredients such as ground almonds, flour, sugar, and butter, but it’s the addition of cinnamon and lemon zest that really makes these cookies stand out. They are traditionally shaped into small rounds or crescents and dusted with powdered sugar.

The texture of polvorones is what makes them so special. They are not overly sweet, but they melt in your mouth and leave a delightful almond flavor lingering on your palate. They are perfect for dipping in coffee or tea, or enjoying as an afternoon snack. And because they are so easy to make, you can whip up a batch whenever you’re in the mood for something sweet and nutty. So why not add these delightful treats to your dessert repertoire and discover the magic of polvorones?


  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup extra-virgin olive oil
  • 1 cup ground Marcona almonds
  • Powdered sugar for dusting


  1. Preheat the oven to 325°F (165°C).
  2. In a large bowl, whisk together the flour, powdered sugar, and salt.
  3. Add the butter and olive oil and mix until the dough comes together.
  4. Add the ground almonds and mix until well combined.
  5. Divide the dough into 24 equal portions and shape them into balls.
  6. Place the balls on a baking sheet lined with parchment paper and flatten them slightly.
  7. Bake for 25-30 minutes, or until the cookies are lightly golden.
  8. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
  9. Dust the cookies with powdered sugar.
  10. Serve and enjoy!

5. Leche Frita (Fried Milk)

Leche Frita is a delicious dessert that originates from the Spanish region of Asturias. It is a unique and indulgent dessert that is sure to impress anyone who tries it. The name “Leche Frita” translates to “fried milk,” and that is exactly what it is. It is a mixture of milk, flour, sugar, and cinnamon, which is then fried to create a crispy exterior and a creamy, custard-like interior.

The dish is a perfect combination of flavors and textures, with the crunchy coating giving way to the creamy center. Leche Frita is usually served warm, dusted with powdered sugar, and drizzled with honey or caramel sauce.

This dessert has a long history in Spain, and it is a classic recipe that has been passed down through generations. It is a perfect example of how simple ingredients can be transformed into something truly delicious. If you are looking for a unique and indulgent dessert to impress your guests, Leche Frita is definitely worth trying.


  • 4 cups milk
  • 1 cinnamon stick
  • 1 lemon peel
  • 1/2 cup granulated sugar
  • 1/2 cup cornstarch
  • 2 eggs
  • 1/2 cup flour
  • 2 cups bread crumbs
  • Olive oil for frying
  • Powdered sugar for dusting


  1. In a large saucepan, heat the milk, cinnamon stick, and lemon peel over medium-high heat. Bring to a boil and remove from heat. Let it cool for a few minutes.
  2. In a separate bowl, whisk together the sugar, cornstarch, and eggs. Slowly pour the milk mixture into the bowl, whisking continuously.
  3. Pour the mixture back into the saucepan and cook over low heat, whisking constantly, until it thickens.
  4. Remove the mixture from heat and pour it into a rectangular dish. Let it cool to room temperature, then refrigerate for at least 1 hour or until firm.
  5. Cut the mixture into small rectangles or squares.
  6. Place the flour, bread crumbs, and beaten eggs into three separate bowls. Coat each piece of the refrigerated mixture with flour, then dip it into the beaten eggs, and finally coat it with the bread crumbs.
  7. Heat olive oil in a frying pan over medium heat. Fry the coated pieces until golden brown, then transfer to a paper towel-lined plate to drain excess oil.
  8. Dust with powdered sugar and serve.

6. Turrón (Nougat)

Turrón is a traditional Spanish dessert that is enjoyed during the holiday season. This sweet and crunchy confectionery is made with almonds, honey, and sugar, and sometimes with egg whites as well. The mixture is cooked until it reaches a hard, brittle consistency, and then cut into small pieces. The end result is a deliciously sweet and nutty treat that is perfect for sharing with family and friends.

Turrón has a long history in Spain, dating back to the 15th century, and it is believed to have originated in the town of Jijona in the province of Alicante. Today, there are two main types of turrón: hard turrón (turrón duro), which is made with whole almonds, and soft turrón (turrón blando), which is made with finely ground almonds.

Turrón is not only a delicious treat, but it is also a symbol of Spanish culture and tradition. It is often given as a gift during the holiday season and enjoyed with loved ones over a cup of coffee or tea. Whether you prefer the hard or soft variety, turrón is sure to satisfy your sweet tooth and leave you with a taste of Spain.


  • 1 lb almonds, blanched and peeled
  • 1 lb sugar
  • 2 egg whites
  • 1 tablespoon lemon juice
  • Wafer paper (optional)


  1. Preheat the oven to 300°F.
  2. Toast the almonds in the oven for 10-12 minutes, stirring occasionally, until they are lightly browned.
  3. In a large saucepan, heat the sugar and lemon juice over medium heat, stirring constantly until the sugar is dissolved. Bring the mixture to a boil and cook until it reaches 240°F on a candy thermometer.
  4. In a separate bowl, whisk the egg whites until stiff peaks form.
  5. Add the hot syrup to the egg whites, whisking constantly until the mixture is well combined and glossy.
  6. Fold in the toasted almonds.
  7. Pour the mixture into a rectangular dish lined with wafer paper (if using) and let it cool to room temperature.
  8. Refrigerate for at least 2 hours or until firm.
  9. Cut the turron into small rectangles or squares and serve.

7. Crema Catalana (Catalan Cream)

Crema Catalana is a classic Spanish dessert that is beloved for its creamy, custard-like texture and crispy caramelized sugar topping. It is a dessert that is traditionally served on St. Joseph’s Day, but it is so delicious that it is enjoyed year-round. The dessert has a rich and delicate flavor, with a hint of citrus from the lemon or orange zest that is often used in the recipe.

To make Crema Catalana, a custard is made with milk, sugar, and egg yolks, and is flavored with cinnamon and citrus zest. The custard is then poured into individual ramekins and chilled until firm. Just before serving, a thin layer of sugar is sprinkled over the top of each ramekin and then caramelized with a torch or under the broiler. The result is a heavenly dessert that is both creamy and crunchy, and it’s sure to be a crowd-pleaser at any dinner party or gathering.


  • 2 cups milk
  • 1 cinnamon stick
  • Peel of 1 lemon
  • 4 egg yolks
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon vanilla extract
  • 1 tablespoon lemon zest
  • Brown sugar for caramelizing


  1. In a saucepan, heat the milk, cinnamon stick, and lemon peel until it reaches a simmer.
  2. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until it becomes a thick paste.
  3. Remove the cinnamon stick and lemon peel from the milk, then slowly pour it into the egg mixture while whisking constantly.
  4. Transfer the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens to a custard-like consistency.
  5. Remove the custard from the heat and stir in the vanilla extract and lemon zest.
  6. Pour the custard into individual ramekins and refrigerate for at least 2 hours.
  7. Before serving, sprinkle a thin layer of brown sugar on top of each ramekin and caramelize it with a kitchen torch or under a broiler.

8. Pastel Vasco (Basque Cake)

The Pastel Vasco, also known as Gâteau Basque or Basque Cake, is a traditional dessert hailing from the Basque Country, a region in Northern Spain. This dessert consists of a buttery, crumbly shortbread crust filled with a rich pastry cream or cherry jam. The crust is typically flavored with lemon or vanilla, and the filling can be customized according to your preference.

The history of this dessert dates back to the 19th century when it was served during the popular Basque festivals. This cake has become an iconic dessert of Basque cuisine and has gained popularity all over Spain.

Making a Pastel Vasco is a labor of love, as the crust requires careful preparation, and the filling needs to be perfectly balanced in flavor and texture. The end result, however, is a decadent and indulgent dessert that is sure to satisfy any sweet tooth. This cake can be enjoyed on its own, but it’s also common to serve it with a dollop of whipped cream or a scoop of ice cream.


  • 2 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 2/3 cup unsalted butter, softened
  • 4 egg yolks
  • 1/4 cup milk
  • 1/4 cup brandy or cognac
  • 1 tablespoon vanilla extract
  • 1 tablespoon baking powder
  • Pinch of salt
  • 1 egg yolk, beaten
  • Sliced almonds for topping


  1. In a bowl, mix together the flour, baking powder, and salt.
  2. In a separate bowl, cream together the butter and sugar until light and fluffy.
  3. Beat in the egg yolks, one at a time.
  4. Stir in the milk, brandy, and vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Cover the dough and refrigerate for at least 1 hour.
  7. Preheat the oven to 375°F (190°C) and grease a 9-inch (23cm) springform pan.
  8. Divide the dough in half, and roll out each half to about 1/8-inch thickness.
  9. Use one of the rolled-out dough rounds to line the bottom and sides of the pan.
  10. Spread the filling on top of the dough, leaving a small border around the edges.
  11. Cover with the second dough round and press the edges together to seal.
  12. Brush the top with the beaten egg yolk and sprinkle with sliced almonds.
  13. Bake for 35-40 minutes or until golden brown.
  14. Cool completely before slicing and serving.

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