Exploring the Pleasures of Empanada with Apple and Caramel

Savor the divine fusion of flavors in “Empanada manzana,” a delectable creation that marries apples and caramel within a pastry embrace. Empanadas, akin to authentic Russian pies, come in a myriad of sizes and shapes – round, rectangular, and crescent. Just as in Russia, Spanish empanadas are baked or fried to perfection. Originating in Galicia and its capital, Santiago de Compostela, in the northwestern reaches of Spain, this dish finds its roots intertwined with Arabian influences.

First documented in 1520, its moniker stems from the verb “empanar,” which means “to wrap in dough.” The recipe predominantly employs wheat flour, though rye and corn alternatives are plausible. While now renowned as a Latin American dessert, empanadas originated in Spain and made their way to Latin American shores. Apple-stuffed empanadas are a sweet variation of this delight, often topped with cinnamon and bathed in caramelized syrup.

These heavenly creations find themselves accompanied by powdered sugar, apple jam, or even a luscious chocolate sauce. Whether in the form of small or large pies, empanadas entice with their harmonious blend of flavors. With prices ranging from 10 to 15 euros per kilogram, sweet empanadas of various types, be it apple, cherry, or other fruity delights, offer an affordable yet delightful indulgence.

Exploring the Delights of Flan

Embark on a journey into the realm of sweetness with “Flan,” a delightful Spanish pudding that bridges the gap between creme brulee and Catalan cream, bearing a resemblance to an omelette. This dessert, composed of cream or milk, eggs, gelatin, sugar, and caramel syrup, beckons with a symphony of flavors. Almonds, pistachios, citrus zest, cocoa, coconut, and even cheese find their way into this delectable treat. To add a special touch, confectioners often infuse the dessert with the essence of cinnamon or vanilla.

The traditional method involves a water bath, starting with boiling milk and concluding with a stint in the refrigerator. Typically crafted in small molds called “flaners,” this confection unveils itself in a symphony of textures and flavors. While France claims the official birthplace of flan, Spain contends that local winemaking and medieval monks played a pivotal role in its creation. These monks employed egg whites to clarify wine, leaving behind unused yolks that were later transformed into various delectable sweets, including flan.

A testament to its popularity, flan graces the menus of chic restaurants and supermarket shelves alongside dairy products. Cafes and restaurants offer portions of flan for 3 to 5 euros, while plastic-packaged flan, akin to yogurt containers, can be purchased in stores for 2 to 5 euros per kilogram. For a taste of convenience, dry mix packs, priced at approximately 1 euro each, allow enthusiasts to recreate this dessert at their leisure.

Unveiling the Enchantment of Miguelitos

Uncover the enchanting world of “Miguelitos,” a Spanish confection that stands as the country’s version of the famed Napoleon cake. Comprising layers of puff pastry enrobing a luscious cream filling, Miguelitos bear a striking resemblance to their renowned counterpart.  These delicacies hold a special place in Albacete, where they take center stage at local fairs, delighting alongside coffee, cider, or orujo.

Manuel López of La Roda concocted this sweet marvel in the 1960s, christening it “Miguelitos” after his friend Miguel Ramirez, fondly known as Miguelito. Curiously, Manuel López chose not to patent the recipe. Available in an array of shapes including squares, circles, flowers, and triangles, Miguelitos encapsulate a divine combination of puff pastry, milk, yolks, flour, and sugar. A generous dusting of powdered sugar adds a finishing touch to this delectable masterpiece.

In recent times, chocolate-infused Miguelitos have gained popularity, while “minimigelitos” cater to those seeking a smaller indulgence.  Though Miguelitos are undoubtedly delectable, their delicate nature demands careful handling to prevent crumbling – a fate best avoided by savoring them alongside fragrant coffee in a cozy café. These enchanting treats can be found in packages of varying weights, with prices ranging from 5 to 6 euros per kilogram in stores, and 1 to 5 euros in cafes and bakeries, contingent on the institution’s prestige and the cake’s size.

Unveiling the Charms of Polvorones

Embark on a delightful journey into the realm of Spanish Christmas with “Polvorones,” small cookies that hold an integral role in festive celebrations. Resembling miniature gingerbread cookies, these delights boast a composition of flour, butter, and sugar, forming the quintessential base. Cinnamon, almonds, lemon zest, and an array of spices enrich this beloved dessert, crowned with a golden crust achieved through high-temperature baking.

Crumbly by design, the name “polvorones” translates to “dust” or “gunpowder” – an allusion to their delicate texture. The Spaniards humorously claim that perfectly crafted polvorones should crumble even at the gentlest touch. To preserve their form, these cookies are lovingly encased in wrappers, akin to candy packaging, often tailored to match the Christmas theme.

Hailing from Andalusia, this region stands as the epicenter of polvorones production, boasting around seventy specialized enterprises. While speculation surrounds the dessert’s Arab origins, Spaniards challenge this notion, emphasizing the use of pork fat, a component absent in the original version. The conquest of Latin American countries by Spanish settlers further propagated this dessert, earning it the moniker “wedding cookies” in Mexico.

Legend holds that crushing polvorones in their wrappers while making a wish ensures its fulfillment – a practice likely aimed at ensuring consumers’ happiness. While cafes and restaurants usually offer polvorones alongside coffee, the finest selection can be found in stores. Spain’s most prominent brand, “El Toro,” is recognizable by its blue packaging adorned with a bull emblem.