Ten mouthwatering dishes to enjoy at Easter in Spain

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After diligently avoiding sweets and other tasty temptations for Lent, Catholic Spaniards know how to ring in the end of the religious season with amazing dishes during Holy Week.

From a Spanish version of French toast to a Catalan Easter cake, we count down Spaniards’ favourite Easter foods.

Torrijas

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This scrumptious treat is very traditional for Easter, with recipes dating back to the 1600s. Thick pieces of bread are soaked in a mixture of milk and egg, then fried with olive oil and served with honey and sugar.

Pestiños

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Also popular for Christmas time, pestiños are commonly made in southern Spain by deep-frying a piece of dough – often flavoured with sesame – in olive oil and then glazing it with honey or sugar.

Hornazo

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This meat pie that hails from Salamanca and Ávila is often filled with pork loin, chorizo and hard-boiled eggs. There is also a sweet version with almonds, sugar and eggs.

Mona de Pascua

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Especially popular in Catalonia and Valencia, this cake is traditionally given to children as a gift. Cakes are topped with either boiled eggs, or chocolate ones, as well as colourful decorations.

Flores de Semana Santa

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Also known as flores manchegas, these sweet and fried pastries come in delightful shapes.

Potaje de Vigilia

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Traditionally served on Good Friday before Easter Sunday, this ‘vigil stew’ is made of cod, chickpeas, spinach and garlic.

Buñuelos

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Basically a fried doughnut, this treat is made with simple ingredients of water, milk, egg or yeast and can be sweet or savoury.

Leche Frita

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Literally “fried milk”, this sweet is typical in northern Spain, made by cooking flour with milk and sugar until it becomes firm. It is then topped off with cinnamon and a sugar glaze.

Bartolillos

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Traditionally served in Madrid, bartolillos are dumplings of thin dough, fried with a custard filling.

Sopa de Ajo

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This soup, often made of garlic, chicken broth, egg and sherry, is a traditional dish to serve during Semana Santa.