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Five Delicious Spanish Pastries

This blog post was updated on September 6, 2018.


Typically, France and Germany are the European countries that get top billing in the realm of pastry. However, Spain can certainly hold its own. Be sure to try these five sweet treats the next time you’re there.

The Spanish version of a pain au chocolat or pain aux amandes (chocolate/almond croissants), napolitanas are made with puff pastry dough, filled with either custard or chocolate cream, and topped with almonds or cocoa (depending on the flavor). They are best served for breakfast with a cup of dark coffee.

Roscón de Reyes

Roscón de Reyes (“king’s ring”) is traditionally served around Epiphany (in January) or around the holidays in December. It’s a round, usually cream-filled cake decorated with figs, cherries, or dried/candied fruit. Roscón de Reyes is perfect for sharing with friends and family at a holiday celebration.


Spain’s answer to French toast, torrijas, aren’t just reserved for breakfast. These sweet, fried treats can be eaten any time of day or night. There are two main ways of preparing torrijas— by soaking the day old bread in either wine or milk to lend it richness and flavor. Depending on the style, torrijas are sweetened with honey, syrup, or sugar. They are traditionally made around Holy Week.

Huesos de Santos
Typically served around Day of the Dead (in November), huesos de santos (“saints’ bones”) are indeed “bones” made from marzipan tubes and filled with custard or sweet pastes— a bit macabre, but certainly delicious and memorable.

Rosquillas de Anís
One of my absolute favorite Spanish sweet treats, rosquillas de anís, areanis-flavored donuts typically served during the Fiesta de San Isidro  (Madrid’s annual festival in honor of its patron saint). They are especially delicious when purchased fresh from a street vendor.


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Photo: ddaarryynn


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