28 Classic Spanish Pastries: Sweet Golden Treasures to Taste

Spanish pastries represent a delightful culinary landscape steeped in cultural tradition and regional creativity.

Sweet treasures emerge from generations of baking expertise across different Spanish provinces.

Passionate bakers transform simple ingredients into extraordinary dessert experiences that tantalize taste buds.

Recipes passed through family lines reveal intricate techniques and time-honored methods of preparation.

Each pastry tells a story of local ingredients, seasonal celebrations, and regional pride.

Delicate textures, rich flavors, and artistic presentations characterize these beloved confections that reflect Spain's diverse gastronomic heritage.

Baking enthusiasts and food lovers alike appreciate the nuanced craftsmanship behind these beloved treats.

Your appetite will surely be sparked by these 28 classic Spanish pastries:

Classic Spanish Pastries with Sweet Tradition

Bakeries in Spain entice with flaky, sugar-dusted creations. Regional specialties tempt taste buds with centuries-old recipes.

Flores De Hojaldre

Flores de hojaldre are exquisite Spanish pastries crafted from delicate, flaky puff pastry shaped like elegant flowers or roses in Alcala de Henares.

These remarkable treats showcase incredible versatility through sweet and savory variations featuring ingredients like apples, pears, jam, chocolate, zucchini, salmon, and bacon.

Skilled bakers meticulously roll the pastry into intricate flower-like shapes that create visual and textural appeal.

Powdered sugar often adorns the sweet versions, which pair beautifully with coffee.

Spanish bakeries traditionally prepare these pastries using thin, carefully layered dough that provides a light and airy texture.

Cinnamon, honey, and cocoa cream frequently enhance the sweet renditions.

Savory editions incorporate ingredients like cheese and mushrooms for a more robust flavor profile.

Flores de hojaldre represent a culinary art form that balances technique, presentation, and taste in every delicate bite.

Flaons De Morella

Flaons de Morella are exquisite medieval pastries originating from Spain's Castellón province, featuring delicate cheese-filled parcels with rich culinary heritage.

Medieval bakers crafted these small treats using flaky pastry dough infused with aniseed or anise liqueur.

Fresh cheese blends seamlessly with ground almonds, creating a luxurious filling enhanced by subtle cinnamon and bright lemon zest.

Egg yolks provide additional richness and smooth texture to the pastry's interior.

Skilled artisans carefully shape each flaon into distinctive half-moon or circular forms.

Regional bakeries continue producing these authentic pastries using time-honored techniques.

Morella's unique climate and ingredient availability contribute to the flaons' exceptional flavor profile.

Pastissets

Pastissets are traditional Spanish shortbread cookies renowned for their delicate, melt-in-your-mouth texture and sweet powdery finish.

Originating in Catalonia, these festive treats feature a rich blend of lard, butter, and egg yolks that create a crumbly, tender base.

Bakers carefully roll the dough and cut it into various shapes before baking until golden brown.

Cinnamon and grated lemon peel add warm, citrusy undertones to the pastry's flavor profile.

Generations of Spanish families have enjoyed these cookies during holiday celebrations and special gatherings.

After cooling, the pastries receive a generous dusting of powdered sugar that creates a snow-like coating.

These elegant cookies showcase the simplicity and sophistication of Spanish dessert traditions.

Borrachuelos

Borrachuelos are decadent Spanish pastries soaked in sweet alcohol, originating from Malaga's rich culinary traditions.

Wine and anisette transform simple biscuit dough into a boozy dessert that melts in your mouth.

Traditional ingredients include flour, olive oil, orange peel, moscatel wine, and sesame seeds.

Artisan bakers carefully blend citrus juices like orange and lemon to enhance the cookie's complex flavor profile.

Each borrachuelo offers a unique texture with crispy exterior and soft, wine-infused interior.

Spanish families often prepare these treats during festive seasons and celebrations.

Regional bakeries take pride in perfecting their specific borrachuelo recipe, passing down techniques through generations.

Coca De Llanda

Coca de llanda is a quintessential Valencian sweet pastry featuring a unique rustic texture and simple yet flavorful ingredients.

Home bakers in Spain craft this delightful treat by blending eggs, milk, olive oil, sugar, flour, walnuts, and lemon zest into a smooth batter.

Baking powder helps the mixture rise and create a soft, cake-like consistency.

Cooks pour the creamy mixture into a flat tray, generously sprinkling sugar and cinnamon on top before baking.

Valencia's traditional recipe transforms basic pantry staples into a golden-brown dessert with a crisp exterior and tender interior.

Walnuts add a pleasant crunch and nutty dimension to the sweet base.

Regional families often enjoy coca de llanda as an afternoon snack or light dessert.

Mediterranean ingredients and straightforward preparation make this pastry a beloved comfort food across Spanish households.

Xuixo

Xuixo is a crispy Catalan pastry from Girona that combines the flaky texture of a croissant with the sugary crunch of a churro, creating an irresistible cream-filled delicacy.

This cylindrical dessert originated in the 1920s with a romantic backstory involving an acrobat named Tarla who secretly met the pastry chef's daughter.

Deep-fried to golden perfection, xuixo features a rich crema catalana filling that oozes with each bite.

Delicate layers of dough are carefully rolled and shaped before being immersed in hot oil.

Generous amounts of crystallized sugar coat the exterior, adding a sweet crackle to its surface.

Bakeries across Catalonia proudly craft this treat using traditional techniques.

Locals consider xuixo a beloved regional specialty that tells a story of love and culinary creativity.

Its unique name and preparation method make it a standout dessert in Spanish pastry traditions.

Napolitana De Chocolate

Pain au chocolat are decadent French pastry rolls crafted from buttery, layered yeast dough wrapped around rich chocolate sticks.

French bakeries nationwide serve these flaky treats fresh from the oven, creating a golden-brown exterior with a molten chocolate center.

Southwest France often uses the regional term "chocolatine" for this beloved breakfast item.

Bakers carefully roll and fold the delicate dough to create multiple crisp layers that shatter when bitten.

Regional price variations exist, with some areas charging different rates based on the pastry's name.

Temperature matters significantly, as these rolls taste best when warm and freshly baked.

Chocolate quality varies between bakeries, with premium establishments using high-grade dark chocolate.

Generations of French families have enjoyed this simple yet luxurious morning staple.

Pestinos

Pestinos are traditional Spanish fritters that boast a crispy texture and rich historical significance in Andalusian cuisine.

Originating in southern Spain during the 16th century, these pastries emerge as a festive treat deeply connected to Holy Week and Christmas celebrations.

Crafted from a simple dough of flour, yeast, and sesame seeds, pestinos often incorporate aromatic touches like orange juice and cinnamon.

Skilled bakers carefully fry the delicate strips in olive oil until golden brown and perfectly crisp.

Honey or sugar traditionally crowns these sweet morsels, creating a glossy and irresistible finish.

Religious and cultural traditions have preserved this centuries-old recipe through generations of Spanish families.

Bakeries and home kitchens continue to prepare pestinos as a cherished seasonal delicacy.

Visitors to Spain can experience these classic fritters as a genuine taste of Andalusian culinary heritage.

Empanada De Cordero

Empanada de cordero embodies traditional Spanish pastry craftsmanship through its distinctive lamb-filled pocket with rich Balearic Islands heritage.

Mallorcan bakers craft these savory pastries using a unique yeast-free dough blended with egg yolks, flour, lard, olive oil, and salt.

Seasoned lamb and bacon create a flavorful interior that promises robust Mediterranean taste sensations.

Precise ingredients transform simple components into an authentic regional delicacy.

Regional techniques involve carefully mixing dough components to achieve perfect texture and consistency.

Skilled bakers meticulously fold and seal each pastry before baking until golden brown.

Precise temperature control ensures crisp exterior and succulent interior.

Warm or room temperature serving allows maximum flavor enjoyment.

Hojaldres De Astorga

Hojaldres de Astorga are flaky Spanish pastries crafted from layered puff pastry with distinctive center holes, originating in Astorga's historic bakeries.

Bakers carefully cut rectangular pastry sheets and create strategic perforations before baking them to golden crispness.

Hot sugary syrup transforms the baked pastry into a sweet, glistening treat with caramelized edges.

Traditionally prepared during local festivals, these pastries reflect León province's rich culinary heritage.

Skilled bakers roll thin pastry layers to achieve maximum crispness and delicate texture.

Spanish families often enjoy these treats with morning coffee or afternoon tea.

Regional bakeries compete to create the most perfect, light-textured hojaldres.

Centuries of baking techniques contribute to this beloved Spanish sweet's enduring popularity.

Tortos Asturianos

Tortos are rustic corn fritters from Asturias that blend corn and wheat flour into crispy, golden discs bursting with rich pork flavor.

Spanish mountaineers traditionally prepared these hearty patties using simple ingredients like ground pork seasoned with paprika and eggs.

Regional cooks create the dough by mixing corn and wheat flour with salt, water, and olive oil for optimal texture and consistency.

Carefully shaped into round balls, the mixture rests in the refrigerator to develop depth of flavor.

Skilled hands flatten the chilled dough into thin circles before frying in hot olive oil until perfectly crisp and golden brown.

Each fritter transforms into a crunchy exterior with a soft, savory interior that highlights Asturian culinary traditions.

Served hot and fresh, tortos offer a simple yet satisfying glimpse into northwestern Spanish countryside cooking.

Rosquillas De Santa Clara

Rosquillas de Santa Clara are traditional Spanish ring-shaped pastries featuring a distinctive anise-flavored dough carefully crafted for San Isidor's feast.

Spanish bakers create these sweet treats by expertly wrapping dough into circular shapes with central holes.

Generations have cherished these unique doughnuts as a beloved regional specialty from Spain.

Powdered sugar glaze generously coats each rosquilla, enhancing its delicate texture and sweet profile.

Anise provides a signature aromatic flavor that distinguishes these pastries from standard doughnuts.

Religious festivals traditionally highlight these circular treats as symbolic culinary offerings.

Bakeries across Spanish regions prepare these pastries with time-honored techniques.

Soft and lightly sweetened, rosquillas represent a cultural connection to Spanish culinary heritage.

Churros

Churros are crispy, golden-brown pastry sticks deep-fried to crunchy perfection and coated in sweet cinnamon sugar.

Spanish shepherds originally created these treats as a simple, portable meal during long mountain journeys.

Street vendors and bakeries across Spain and Latin America now serve churros as a popular breakfast or snack item.

Dough made from flour, water, and salt gets piped into hot oil and fried until golden brown.

Traditional serving methods include dipping churros into thick hot chocolate or enjoying them alongside strong coffee.

Modern variations include filling churros with chocolate, dulce de leche, or other sweet creams.

Global popularity has spread churros from their Spanish origins to restaurants and street markets worldwide.

Crispy texture and sweet flavor continue to make churros a beloved international dessert.

Casadielles

Casadielles are crescent-shaped Spanish pastries bursting with rich walnut filling and beloved throughout Asturias.

Mountain regions of northern Spain traditionally prepare these sweet treats during winter celebrations and festive gatherings.

Regional bakers carefully craft the delicate pastry dough using olive oil, warm water, flour, and sugar.

Walnut mixtures get enhanced with smooth butter and aromatic anise-flavored liqueur like pastis or ouzo.

Gentle folding and crimping create the signature curved shape before baking.

Each pastry transforms into a golden-brown delicacy with crisp edges and soft inner filling.

Generations have passed down this cherished recipe through family kitchens across Asturian communities.

Serving these pastries signals special moments of connection and cultural celebration.

Empanadas

Empanadas are crispy, crescent-shaped pastry pockets stuffed with savory fillings that originated in Galicia, Spain, as portable meals for workers.

Spanish explorers spread these handheld pies across Latin America, where each region developed unique flavor combinations.

Meat, typically beef or chicken, remains the most common filling, seasoned with regional spices and herbs.

Vegetable and cheese variations also populate menus throughout South America.

Regional styles range from Argentine beef-filled versions to Colombian chicken empanadas with distinctive corn-based dough.

Global popularity has transformed these humble pastries into international street food favorites.

Tortas Locas

Tortas locas are traditional Spanish pastries from Malaga with a wild reputation for intense sweetness and elaborate decoration.

Spanish bakers craft these unique desserts using layers of delicate puff pastry filled with creamy custard blended from milk, eggs, flour, sugar, lemon, vanilla, and cinnamon.

Rich egg yolk glaze covers the pastry with vibrant orange coloring, creating an eye-catching appearance.

Decorative red cherries in syrup crown the dessert, adding a bright pop of color and fruity flavor.

Skilled artisans carefully assemble each pastry by hand, ensuring precise layering and glossy finish.

Sugar frosting provides an additional sweet glaze that enhances the pastry's overall texture.

Malaga's bakery traditions shine through these complex, multi-textured treats.

Regional techniques transform simple ingredients into an extraordinary dessert experience that delights locals and visitors.

Ensaimada De Mallorca

Ensaimada de Mallorca is a traditional Spanish spiral-shaped pastry originating from Mallorca's rich culinary heritage, characterized by its distinctive swirled design and buttery lard-based composition.

Bakers craft this delicate treat using a simple blend of flour, sugar, eggs, yeast, and water, following a recipe unchanged since the 17th century.

Derived from the Catalan word "saim" meaning lard, the pastry's essential ingredient gives it a unique, tender texture and rich flavor.

Generations of Mallorcan bakers have perfected this sweet delicacy, creating numerous variations like pumpkin, cream, and chocolate-filled versions.

Soft and slightly sweet, the pastry emerges from the oven with a golden-brown exterior and a light, airy interior.

Families often enjoy ensaimada during breakfast or as an afternoon snack with coffee.

Professional bakeries and home kitchens continue to preserve this traditional Spanish pastry.

Costrada

Costrada ranks as a sublime Spanish pastry featuring layers of crisp puff pastry generously filled with silky pastry cream and fluffy meringue.

Originating from Alcala de Henares, this elegant dessert combines textures and flavors through careful assembly of delicate ingredients.

Spanish bakers craft the pastry by carefully stacking thin pastry sheets with smooth cream and airy meringue.

Chopped almonds sprinkled across the top add crunch and nutty depth to each slice.

Powdered sugar dusts the surface, creating a sweet finishing touch.

Baking transforms the pastry, roasting almonds and drying the meringue to achieve a perfect golden-brown exterior.

Carefully balanced ingredients make costrada a memorable Spanish sweet treat.

Piononos

Piononos are cylindrical Spanish pastries bursting with historical and culinary significance from Granada's Santa Fe region.

Invented by pastry chef Ceferino Isla, these sweet treats honor Pope Pius IX through their unique design and name.

Rum-laced syrup generously drenches a soft sponge cake rolled into a cylinder shape.

Cream and cinnamon fill the delicate interior, creating a rich flavor profile.

Toasted cream and sugar crown the pastry, adding textural complexity.

Visually, the pastry mimics a Pope's cylindrical form and white cassock.

Elegant and intricate, piononos represent a delightful intersection of culinary artistry and cultural commemoration.

Quesadilla Herrena

Quesadilla Herrena embodies El Hierro's sweet culinary heritage, a unique Spanish island dessert combining fresh cheese with distinctive aromatic ingredients.

Spanish bakers craft this traditional pastry using local queso herreno, flour, sugar, eggs, lemon zest, cinnamon, and aniseed.

Fresh cheese provides the dessert's signature creamy texture and slightly tangy flavor profile.

Round puff pastry molds transform the smooth batter into golden-brown delicacies during baking.

Islanders serve this moist, dense cake during festivals and family celebrations as a cherished cultural symbol.

Each bite reveals complex flavor layers connecting generations of El Hierro's agricultural traditions.

Visitors frequently purchase quesadilla herrena as an authentic gastronomic souvenir.

Dairy farming's rich legacy shines through this remarkable island specialty.

Cocarrois

Cocarrois are savory vegetable turnovers from Spain's Balearic Islands featuring a unique sweet-and-salty pastry dough enriched with orange juice and sugar.

Mediterranean bakers craft these half-moon shaped pastries using flour, olive oil, egg yolks, and lard or butter.

Traditional fillings combine Swiss chard, cauliflower, scallions, parsley, pine nuts, and raisins for a complex flavor profile.

Island bakers carefully stuff the dough, sealing edges before baking until golden brown.

Warm or room temperature serving highlights the pastry's nuanced taste.

Spanish regional cuisine celebrates these versatile turnovers as a classic comfort food.

Each bite reveals layers of carefully balanced ingredients.

Mediterranean culinary traditions shine through this rustic, flavorful treat.

Rosquillas De Alcala

Rosquillas de Alcala are elegant ring-shaped Spanish pastries boasting a signature golden-yellow glaze that distinguishes them from ordinary donuts.

Traditional bakers in Alcala de Henares craft these delicate treats using puff pastry carefully dipped in a smooth mixture of egg yolks, water, and sugar.

Generations have enjoyed these sweet pastries during morning breakfasts or afternoon merienda breaks.

Bakeries across Spain prepare rosquillas with meticulous attention to their classic circular shape and glossy exterior.

Regional recipes pass down techniques for creating the perfect texture and consistent golden color.

Eggs and sugar form the essential base for the signature glaze that coats each pastry.

Puff pastry provides a light, airy foundation that makes these treats irresistibly crisp.

Visitors to Alcala de Henares often seek out these iconic pastries as a taste of local culinary tradition.

Coca

Coca represents a versatile Catalan pastry featuring multiple culinary styles from open flatbread-like creations to closed cake-style preparations.

Barcelona bakers craft this traditional treat in sweet and savory versions using fundamental ingredients like flour, butter, and specific flavor enhancers.

Sweet varieties typically include candied fruit, marzipan, or pine nuts as delightful toppings.

Savory variations replace sugar with yeast and salt for a more robust profile.

Mediterranean influences shape its unique texture and presentation.

Spanish bakeries consider coca a staple pastry with deep cultural significance.

Families often prepare coca during celebrations and seasonal gatherings.

Orelletes

Orelletes are crispy, ear-shaped pastries originating from Catalonia and Andorra that highlight traditional Spanish baking techniques.

Spanish families have cherished these sweet treats for generations, carefully crafting them with simple ingredients like flour, sugar, eggs, anisette, and olive oil.

Bakers often enhance the dough's flavor by adding citrus zest or juice from oranges and lemons.

Women traditionally prepared these pastries, frying them to golden perfection during special community gatherings.

Religious celebrations frequently featured orelletes, with locals enjoying them after church services alongside sweet regional wines.

Mediterranean culinary traditions deeply influence the pastry's preparation and cultural significance.

Rural communities particularly embraced these lightweight, delicate desserts as a symbol of hospitality and shared moments.

Generations have passed down the recipe, preserving its authentic preparation method through family connections.

Roscos Fritos

Roscos fritos are sweet Spanish pastries with a unique texture that distinguishes them from traditional donuts, originating in Andalusia but now enjoyed nationwide during Easter celebrations.

Spanish bakers craft these ring-shaped treats by combining eggs, sugar, flour, oil, and grated lemon rind into a distinctive dough.

Carefully shaped into circular forms, the pastries transform into golden delicacies when deep-fried.

Crisp exteriors give way to soft interiors, creating a delightful contrast in each bite.

Generous sugar coatings add extra sweetness to these traditional desserts.

Families and friends frequently share roscos fritos during festive gatherings.

Traditional recipes pass through generations, maintaining the authentic flavor and preparation method.

Nicanores De Bonar

Nicanores de Bonar are golden-brown puff pastry delicacies that emerged from Leon, Spain, in 1880 as a culinary tribute to pastry chef Nicanor Rodriguet Gonzales.

Crafted with wheat flour, eggs, and butter, these pastries showcase a distinctive daisy-shaped design created by a specialized mold.

Bakers carefully transform the delicate dough into light, crispy treats with a perfectly puffy texture.

Each pastry receives a generous coating of powdered sugar, adding a sweet, elegant finish.

Originating in the small town of Bonar, these pastries quickly became a regional specialty.

Spanish bakeries continue to prepare them using traditional techniques passed down through generations.

Guests often enjoy these pastries with coffee or tea during afternoon gatherings.

Their unique shape and delicate preparation make Nicanores de Bonar a memorable Spanish dessert experience.

Rosquillas

Rosquillas are traditional Spanish deep-fried donuts distinguished by their fluffy texture and distinctive hole, traditionally prepared during Holy Week festivities.

Bakers craft these sweet treats using a delightful combination of eggs, sugar, milk, oil, lemon zest, flour, baking powder, and anisette for a unique flavor profile.

Sweet muscat wine versions, called rosquillas de vino, offer an alternative recipe variation.

Spaniards enjoy these donuts as a popular snack, often dusted with aromatic cinnamon sugar after frying.

Deep-frying creates a golden, crispy exterior that contrasts with the soft inner dough.

Each rosquilla represents a piece of Spanish culinary heritage passed through generations.

Families and friends gather to prepare and share these traditional pastries during festive occasions.

Regional differences contribute subtle variations in ingredients and preparation methods, making rosquillas a versatile and beloved dessert across Spain.

Toledanas

Toledanas are delicate Spanish pastries originating from Toledo, featuring a golden crescent shape packed with sweet pumpkin preserve called cabello de angel.

Traditional bakers create these elegant cookies using a rich dough blended with flour, pork lard, oil, sugar, and a splash of white wine.

Skilled artisans roll the dough thinly, cut round shapes, and carefully fill them with translucent pumpkin threads.

Each pastry receives a precise egg wash before baking, which creates a beautiful golden sheen.

Diced almonds generously sprinkle the top, adding a delightful crunch and nutty dimension.

These treats emerge from the oven with a perfect crisp exterior and soft, sweet interior.

Spanish bakeries often serve toledanas during festive seasons and family gatherings.

Small yet intricate, these pastries represent centuries of Spanish culinary craftsmanship.

What Spanish Pastries Are Often Served During Religious Festivals?

Spanish religious festivals are rich with tradition, and many pastries hold special significance during these celebrations. These sweet treats often carry symbolic meanings and are enjoyed with family and community:

• Torrijas: Similar to French toast, torrijas are slices of bread soaked in milk or wine, dipped in egg, fried, and sprinkled with sugar and cinnamon. They are especially popular during Holy Week (Semana Santa).
• Mona de Pascua: A colorful pastry traditionally eaten during Easter, often decorated with boiled eggs or chocolate figures, symbolizing rebirth and celebration.
• Rosquillas: Ring-shaped doughnuts or pastries, sometimes glazed or sprinkled with sugar, served during various festivals like San Isidro in Madrid.
• Panellets: Almond-based sweets coated with pine nuts, typically eaten during All Saints’ Day (Día de los Muertos or Día de Todos los Santos).
• Pestiños: Fried dough pastries glazed with honey or sugar, common during Christmas and Holy Week.
• Turrón and Polvorones: While technically sweets, these almond nougats and crumbly shortbread cookies are staples at Christmas celebrations.
• Buñuelos: Light, fried dough balls often dusted with sugar, enjoyed during various religious holidays like Día de los Santos.