Easter is one of the most popular Spanish holidays, with traditions that can be experienced not only on the streets but also in pastry shops. “Torrijas, monas de pascua, bartolillos, pestinhos, doughnuts and many other sweets that can be tasted in Spain in March and April fill the windows of pastry shops these days.
TORRICHAS are a great afternoon snack after the Easter processions.
Easter is associated with many traditions, and one of them is this dessert. Many believe that this delicious pastry originated in monasteries where, in order not to throw away stale bread, it was soaked in milk and honey to soften it and give it flavour. The ingredients and shape of torrijas may remind you of other pastries, but they have a secret that makes them unique and typical of Spain: they are fried in olive oil. They are then sprinkled with sugar or poured with syrup, honey or wine, depending on your preference.This is the most typical sweetness of this period, but we like these soft and juicy pastries so much that they are often eaten for breakfast, for an afternoon snack or as a dessert. We encourage you to experience one of our Easter traditions: watch the processions and then taste the delicious “torrijas”.
MONA DE PASQUA is the cake for Easter Monday
This is the most traditional Easter pastry on the Mediterranean coast of Spain. It has two particularly popular variants. In the Valencian Community and Murcia region, it is made with sweet brioche dough and decorated with hard-boiled eggs. And in Catalonia, another variant is popular: the cake is decorated with chocolate eggs or intricate chocolate figures. On these days, the windows of many confectionery shops turn into real chocolate museums, where you can see amazing products. This sweet symbolises the end of the fast that accompanies this religious holiday. It is often eaten by the whole family, as traditionally grandparents or godparents give it to their grandchildren or godchildren.
PESTINIOS, PONCHIKI, LECHE FRITA, FLORES DE QUARESMA – new sweets every day
At Easter, you can try not only “torrijas” and “mona de pascua” but also many other sweets. Most of them are fried pastries to which honey (such as “pestinhos”, very popular in Andalusia), sugar (such as doughnuts) or a cream filling (“bartolillos”, typical of Madrid’s gastronomy) are added. You may also see delicate crispy pastries in the shape of flowers decorated with sugar and chocolate (these can be tasted all over the country, but are most typical in Castile-La Mancha, Castile y León, Extremadura and Galicia), or Easter “luxos” flavoured and smelling of anise (pastries traditionally eaten in Andalusia while watching the processions). In the north of Spain, these days “leche frita”, or “fried milk”, is traditionally served for dessert.