Although sophisticated, highly decorated pastries proliferate in Spanish pastry shops, or "pastelerias," Spanish mothers have made traditional pastries at home every day. It is true that each region in Spain has its own unique style, it is also true that there are many ingredients shared among regions. Fried desserts, and warm honey are sure signs of the Arab culinary influence seen throughout the Iberian Peninsula. Like this recipe that originates in Aragon, which is located in the extreme north east area of Spain, it shows how far north the Arab influence extended.

Large, round discs of rolled dough are fried until golden and fluffy, then coated in warm honey. These tortitas make a warm, sweet treat that can be enjoyed as a dessert, a simple breakfast or as an afternoon merienda (snack). The tortitas are best when eaten warm, immediately after frying. They can be kept overnight if loosely covered with waxed paper, then warmed in a toaster oven just before serving.

See Also

Top Spanish Desserts - Favorite Spanish Desserts

Tortas de Aceite Recipe - Oil Cakes Recipe

Spanish Almond Cream Recipe - Bienmesabe