Postre
Piononos
Tiny rolled sponge cakes soaked in syrup and topped with toasted cream, originally from Santa Fe (near Granada).
Tocino de Cielo
A rich, silky egg yolk flan made with sugar syrup; created by nuns in Jerez de la Frontera.
Polvorones and Mantecados
Crumbly, melt-in-your-mouth shortbreads (made with lard, almonds, and flour), especially famous in Estepa and eaten around Christmas.
Roscos de Vino / Roscos de Anís
Ring-shaped cookies flavored with sweet wine or aniseed, dusted in sugar.
Yemas de San Leandro
Delicate egg-yolk confections made by the nuns of Seville.
Leche Frita
Literally “fried milk”: a creamy custard chilled, breaded, and fried — similar to a crispy pudding.
Torrijas
Spain’s version of French toast, soaked in milk, wine, or honey and fried — especially traditional during Semana Santa (Holy Week).
Arroz con Leche
Creamy rice pudding flavored with cinnamon and lemon zest.
Pan de Cádiz
A rich marzipan loaf filled with candied fruit and egg yolk paste, popular at Christmas.
Flan de Naranja
Orange-flavored custard, a bright Andalusian twist on classic flan.