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.

Crema Catalana – A Flavorful Delight with a Spanish Touch

Known as “Crema Catalana,” this dessert takes a bow next to its French cousin, creme brulee, yet with a unique Spanish flair. This delicate custard boasts a creamy vanilla flavor and a similar essence to the famed French delight. The distinguishing factor lies in the use of milk instead of heavy cream by the Catalans, giving their dessert a refined delicacy. An English counterpart, often dubbed the “cream of the Holy Trinity,” resonates with similar sweetness. The origins of this creation spark a friendly debate among the French, the Spaniards, and the British.

While France and England attribute its existence to the 17th century, Spain’s claim extends back to medieval times, finding mention in cookbooks from the 14th to the 16th centuries. According to folklore, resourceful Catalan nuns concocted Crema Catalana for a bishop’s arrival, only for it to turn out too runny. Ever inventive, the Catalans devised a caramelized crust that set the stage for the dessert’s evolution. Over time, the delicacy known as Crema Catalana or “Catalan cream” became a cherished addition to festive family gatherings, notably gracing tables on Father’s Day, celebrated on March 19th.

As you delve into the culinary landscape of Spain, the ubiquity of Crema Catalana becomes evident – a beloved dessert enjoyed throughout the year, both in households and eateries. Typically served in portioned clay plates, this creation distinguishes itself with its uncomplicated variations. Anchored by the trio of milk, yolks, and sugar, and occasionally infused with cinnamon or zest, Crema Catalana captivates with its contrast of creamy indulgence and the satisfying crunch of the caramelized top.

Beyond the plate, its essence permeates Spanish culture, inspiring liqueurs, yogurt, and ice cream infused with its flavor. At cafes and restaurants, a portion fetches a modest 4 to 5 euros. Venture into stores, and you’ll encounter dry mix packages, their prices ranging widely from 4 to 12 euros per kilogram. Alternatively, ready-made Catalan cream awaits in plastic packages, reminiscent of yogurt containers, with a price tag of 10 to 12 euros per kilogram.

Turron – Tracing Arabic Roots in Spanish Tradition

The Spanish treat “Turron,” a traditional Christmas delight akin to marzipan, carries the enchanting allure of nougat. Crafted from a mixture of honey, almonds, egg whites, and sugar, this confection, often referred to as Spanish halva, presents itself in both rectangular and round forms. Its popularity extends beyond Spain, finding kinship in the Czech Republic, Italy, France, and Latin American countries. While Alicante lays claim as its birthplace, the 14th-century references to Turron spark a tantalizing connection to Arabic sweets.

This shared heritage is believed to make Turron a cousin to these Arabic delicacies. A captivating legend unfolds to camouflage the dish’s Arab influence, telling of a Spanish king’s ingenious plan to bring snowy landscapes to his Scandinavian bride. Almond trees were planted in abundance, and the inventive Spaniards soon fashioned Turron from the almonds. The evolution continued, incorporating various types of nuts in whole or ground form. A symphony of additional ingredients emerged, from chocolate and marzipan to candied fruits and citrus zest.

Turron even boasts unconventional versions featuring popcorn or liquor. A simple classification categorizes this dessert by consistency: “duro” (hard) and “blando” (soft). The former showcases whole nuts, reminiscent of gozinaki, while the latter features a pasty nut base akin to halva. Assorted sets, presenting a variety of Turron types, find favor among enthusiasts. From November through the New Year, Turron graces the shelves of every store, offering an array of options.

Beyond the holiday season, large supermarkets are the go-to source. While restaurants and cafes often present Turron as part of dessert platters, the market showcases packages ranging from 200 grams to 1 kilogram. Prices vary significantly, ranging from 3 to 40 euros, with the composition of nuts and natural chocolate dictating the cost. Note that Turron priced at 3 euros per kilo may not be the most palatable choice.

A Spanish Delight in the Spotlight: Churros and Hot Chocolate

Indulge in the allure of “Churros con Chocolate,” a classic Spanish delicacy that reigns as the king of sweet treats. Reminiscent of the nostalgic “sweet brushwood” of our childhood days, these long, thin, fried dough sausages evoke a taste somewhere between the familiar brushwood and donuts. With a satisfyingly crispy exterior and a tender interior, churros are crafted from choux pastry.

A hallmark of tradition, these delights are often savored with a side of hot chocolate – enjoyed by taking a bite or expertly dipping the sweet sticks into the warm beverage. A charming folklore traces the dessert’s origin to resourceful shepherds, lending it the moniker tied to a sheep breed. While once prepared in pans, modern times have seen the rise of deep fryers and waffle irons for churro-making.

The essence of the dish lies in its simplicity: wheat flour, water, sunflower oil, and salt. Early renditions featured only flour and water, while contemporary churros frequently exhibit a star-like cross-section. The shape itself varies, extending from sticks to horseshoes, loops, and rings. While churros initially stood alone, the 19th century introduced chocolate as a mandatory accompaniment.

For devoted enthusiasts, there’s an indulgence beyond the norm – “porras,” churros three times larger than the standard size. As experimentation thrives, stuffed churros make appearances, though they’re yet to secure widespread popularity. The appeal of these delectable sticks knows no bounds, gracing supermarket shelves, humble coffee houses, and upscale gourmet restaurants alike. Street vendors offer them in packages resembling those of French fries, adding to their accessibility.

Specialized establishments, “churrerias,” dedicated to the art of churro-making, further elevate this Spanish dessert’s status. The creators of these culinary delights, aptly called “churreros,” infuse their craft with passion. Not confined to a single season, churros are relished all year long, becoming a delightful habit not only in Spain but also adopted by neighboring countries. The French, Portuguese, Italians, as well as the regions of Latin America and the USA, have all embraced the allure of churros.

Within Spain, a captivating tradition unfolds during Christmas holidays in the northern regions, where churros hold a special place on the table. Youngsters, following a vibrant night of revelry, indulge in a morning ritual – flocking to local coffee shops for churros paired with velvety, warm chocolate. One key to the reputation of Madrid’s exceptional churros lies in its pristine water, a vital ingredient in crafting these delicacies. Aside from tradition, the affordability of churros, especially by Spanish standards, contributes to their popularity, making them a delightful everyday indulgence.