Tag: dessert

Sweet Potato Biscuits

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  Canarian Recipes: Los rosquetes de batata

Sweet potato doughnuts are a traditional treat, particularly popular in the Canary Islands and other regions. They are soft on the inside and slightly crunchy on the outside. The sweet potato lends a natural sweetness and an irresistible fluffy texture.

Ingredients

  • 500 g cooked sweet potato
  • 500–600 g flour (approximately)
  • 150 g sugar
  • 2 eggs
  • 1 packet of baking powder
  • Grated lemon zest
  • 1 pinch of salt
  • 1 splash of anise (optional, but very typical)
  • Oil for frying
  • Extra sugar and cinnamon for coating

Method

  • Peel, chop, and boil the sweet potato until soft.
  • Drain and mash it into a fine purée.
  • Add the sugar, eggs, lemon zest, salt, and anise to the purée.
  • Mix thoroughly.
  • Gradually add the flour along with the baking powder to achieve a smooth dough (not too sticky).
  • Take small portions and shape them into strips, joining the ends to form rings.
  • Fry in plenty of hot oil until golden brown.
  • Drain them and coat with sugar (or sugar mixed with cinnamon).

Tips

If the dough is too sticky, add a little more flour.
You can flavour the dough with cinnamon or vanilla in addition to the lemon.
They can also be baked, although frying is the traditional method.
Add ham and honey or jam for a semi savory taste, can serve as tapas.

Crustless Creamy Cheesecake

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While many variations exist worldwide, the creamy version that has become particularly famous in Spain is characterised by its minimal ingredients and a baking process that leaves the center incredibly moist.

Ingredients

  • 500 g cream cheese (such as Philadelphia)
  • 200 ml double cream (35% fat)
  • 150 g sugar
  • 3 large eggs
  • 1 tablespoon flour or cornstarch (optional, for stability)
  • 1 teaspoon vanilla extract (optional)
  • Butter or baking paper for the tin

Method

  1. Preheat the oven to 200 °C with both top and bottom heat.
  2. Line a round cake tin (20–22 cm) with baking paper. You may crumple the paper slightly to help it fit better.
  3. In a large bowl, combine the cream cheese and sugar. Mix until creamy and smooth.
  4. Add the eggs one at a time, mixing thoroughly after each addition.
  5. Mix in the double cream, vanilla, and flour or cornstarch if you choose to use it. Blend until the mixture is homogeneous.
  6. Pour the mixture into the prepared tin and bake for 35–40 minutes. The surface should be golden, and the centre should still be slightly wobbly.
  7. Leave to cool at room temperature, then refrigerate for at least 4 hours (preferably overnight) to achieve a creamier texture.

Tips

Do not overbake the cheesecake: the center should remain slightly wobbly when taken from the oven.

Use cream cheese at room temperature to avoid lumps.

For an even creamier texture, you may omit the flour from the recipe.

Add a little more flour (or gelatin) and bake less to reduce browning.

Unflavored gelatin is an excellent substitute for corn flour (cornstarch) to thicken liquids, custards, fillings, and puddings. Use a 1:1 ratio, but dissolve it in water first to prevent clumping. Gelatin creates a smoother, clearer set rather than a starchy texture.

Strawberry Sorbet

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Strawberry sorbet is a refreshing, light dessert bursting with flavour, renowned for its fruity intensity and smooth texture.

Ingredients

(Serves 4)

  • 500 g ripe strawberries
  • 120 g sugar (adjust to taste)
  • 120 ml water
  • 1 tablespoon lemon juice

Instructions

  1. Wash and hull the strawberries, removing the stems

  2. Make a syrup: heat the water with the sugar until dissolved, then allow to cool.

  3. Blend the strawberries with the lemon juice and cooled syrup until you have a smooth purée.

  4. Strain if a smoother texture is desired.

  5. Freeze the mixture in a wide container for 3–4 hours, stirring every 30–45 minutes to prevent large ice crystals from forming.

Tips
Add a few mint leaves for a refreshing twist.

Substitute some of the sugar with honey or a sweetener if preferred.

For a more intense flavour, add a small splash of liqueur (optional).

Apple and Cinnamon Compote

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Traditionally, compote has been a practical way to make use of ripe fruit and preserve it for longer periods. Today it remains a popular choice in many kitchens due to its simplicity, homemade taste, and nutritional value.

Ingredients

(2–3 servings)

  • 3 apples (preferably Golden, Fuji, or Gala)
  • ½ cup of water (approximately 120 ml)
  • ½ teaspoon of ground cinnamon
  • 1 teaspoon of lemon juice (optional)
  • 1–2 teaspoons of honey or agave syrup (optional)

Instructions

  1. Peel the apples, remove the cores, and cut them into small pieces.
  2. Place the apples in a saucepan with water and lemon juice.
  3. Cook over medium-low heat for 10–15 minutes, until they are very soft.
  4. Stir in the cinnamon and mix well.
  5. For a smooth texture: purée with a blender. For a rustic texture: mash with a fork.
  6. (optional): Add honey or agave syrup if you prefer a slightly sweeter taste.

Tips
It can be stored in the fridge for 3–4 days in a sealed container.
Served cold or warm.
You can add vanilla, ginger, or orange zest for an extra layer of aroma.

Serving Ideas
With natural yoghurt
Over oatmeal or porridge
As a filling for toast or crepes
As a side dish with pork or chicken

Homemade Strawberry Cake

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Soft, fluffy, and with the fresh, slightly tangy taste of strawberries, it is the perfect dessert to make the most of this fruit when it’s at its best.
Not only is it easy to prepare, but it also combines simplicity and flavour in every bite, making it an ideal choice for a special afternoon tea or to delight the family on any occasion.

Ingredients

  • 200 g of strawberries
  • 3 eggs
  • 150 g of sugar
  • 100 ml of mild oil (sunflower or light olive)
  • 125 ml of natural yoghurt (or 1 yoghurt)
  • 200 g of plain flour
  • 1 packet of baking powder (16 g)
  • Zest of 1 lemon or a few drops of vanilla (optional)
  • A pinch of salt

Instructions

  1. Preheat the oven to 180°C (top and bottom). Grease the mould and dust with flour.
  2. Wash and dry the strawberries. Cut them into small pieces and set aside.
    Tip: Toss them with a teaspoon of flour to prevent them from sinking to the bottom.
  3. In a bowl, whisk the eggs with the sugar until the mixture is lighter and frothy.
  4. Add the oil and yoghurt. Mix well. Incorporate the lemon zest or vanilla if using.
  5. Gradually add the sifted flour with the baking powder and salt, mixing gently.
  6. Fold in the strawberries with gentle movements.
  7. Pour the batter into the mould and bake for 40–45 minutes (insert a skewer: it should come out clean).
  8. Allow to cool for 10 minutes, then unmould and cool completely on a wire rack.

Wine-Infused Torrijas

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Canarian Recipes: Torrijas al Vino

  

Torrijas are a humble dessert like French Toast that originated from thrift cooking: stale bread, a splash of wine or milk, sugar, and egg. With just a few ingredients, something magical is created: crisp and golden on the outside, yet juicy and flavourful on the inside.

Ingredients

  • 1 loaf of stale bread 
  • 500 ml of smooth red wine or sweet wine
  • 100 g of sugar (adjust to taste)
  • 1 cinnamon stick
  • Peel of 1 orange or lemon (optional, but recommended)
  • 2 eggs
  • Oil for frying
  • Sugar and cinnamon powder for sprinkling

Method

  1. Aromatise the Wine
    Combine the wine with sugar, the cinnamon stick, and the citrus peel in a saucepan.
    Bring to a gentle boil for about 5 minutes.
    Turn off the heat and allow to cool slightly.
  2. Slice the Bread
    Cut the bread into slices approximately 2–3 cm thick and place them in a large dish.
  3. Soak the Torrijas
    Gradually pour the cooled wine over the bread to soak it well without it falling apart.
    Leave to rest for a few minutes until thoroughly soaked.
  4. Dip in Egg
    Beat the eggs and carefully dip each soaked slice in the egg.
  5. Fry
    Heat plenty of oil in a frying pan and fry the torrijas until golden brown on both sides.
    Remove and drain on kitchen paper.
  6. Coat in Sugar and Cinnamon
    Mix sugar with a little cinnamon powder and coat the warm torrijas.

Tips
For a sweeter touch, drizzle a little honey on top.
These are even better the next day, as the flavours settle.
If the wine is too strong, you can mix it with an equal part of water.

Carnival Puff Pastry Masks

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Canarian Recipes: Máscaras de hojaldre de carnaval

With a simple sheet of puff pastry and a little creativity, these little masks become the stars of the show: decorative, easy to prepare, and above all, irresistible.

Sweet Puff Pastry Mask (Classic)

Ingredients

  • 1 sheet of puff pastry
  • 1 egg (for brushing)
  • Sugar or powdered sugar
  • Melted chocolate or jam (optional)
  • Fruit or sprinkles for decoration (optional)
  1. Preheat the oven to 180°C (350°F).
  2. Draw a mask shape on cardboard and use it as a template.
  3. Cut the puff pastry into mask shapes (also cut out the eye holes).
  4. Place them on a baking sheet lined with parchment paper.
  5. Brush with beaten egg.
  6. Sprinkle with a little sugar.
  7. Bake for 12–15 minutes until golden brown.
  8. Let cool and decorate with chocolate, icing lines, or powdered sugar. 

Savory Puff Pastry Mask (Cheese and Ham)

Ingredients

  • 1 sheet of puff pastry
  • Sliced ​​or grated cheese
  • Cooked or Serrano ham
  • 1 egg
  • Sesame seeds or oregano (optional)

Instructions

  1. Cut two mask shapes from each piece.
  2. On one, place cheese and chopped ham.
  3. Cover with the other sheet of puff pastry and seal the edges with a fork.
  4. Brush with beaten egg.
  5. Sprinkle with seeds or oregano.
  6. Bake at 180°C (350°F) for about 15–18 minutes until golden brown and puffed up. 

Chocolate or Cream-Filled Mask

Ingredients

  • 1 sheet of puff pastry
  • chocolate cream
  • pastry cream (or dulce de leche)
  • 1 egg
  • powdered sugar.

Instructions

  1. Cut two mask shapes for each unit.
  2. Place a thin layer of filling in the center (without reaching the edges).
  3. Cover with the other sheet and seal well.
  4. Carefully cut out the eye holes.
  5. Brush with egg wash.
  6. Bake at 180°C (350°F) for about 15 minutes.
  7. Let cool and sprinkle with powdered sugar.

Classic Torrijas

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Canarian Recipes: Torrijas De Carnaval

  

This humble, yet delicious dessert, known for its bread (in most cases using stale bread from several days ago) soaked in milk or wine and subsequently fried with a prior coating of egg , is a clear example of how a dish can transcend borders and times.

Already documented in ancient Rome, where they were known as ” aliter dulcia ” (sweet dish), torrijas appear described in a Roman recipe book by Marcus Gavius ​​Apicius , born in 25 BC, from the 1st century.

This dish, which was based on a slice of bread soaked in milk and then fried (egg was not yet used in its preparation), was sweetened with honey . Over the centuries, the recipe adapted and evolved , finding a special place in Spanish cuisine, where ingredients such as cinnamon and sugar were incorporated , elements that are now characteristic of Spanish torrijas.

Ingredients:

  • Day-old bread 
  • 500 ml of milk
  • 2 eggs
  • 3–4 tablespoons of sugar
  • 1 cinnamon stick (optional)
  • Peel of lemon or orange (optional)
  • Powdered sugar and cinnamon for coating
  • Oil for frying
  • Honey (optional)

Method 

  1. In a saucepan, heat the milk with the cinnamon stick, lemon/orange peel, and sugar. It doesn’t need to boil; just infuse for 5 minutes.
  2. Slice the bread into thick pieces (about 2–3 cm).
  3. Remove the cinnamon and peel from the milk. Soak the slices in the milk until well saturated but not falling apart.
  4. Beat the eggs and dip each slice of bread into the egg.
  5. Fry in hot oil until golden brown on both sides.
  6. Place them on kitchen paper to remove excess oil. Then, coat them in sugar and cinnamon.

Optional
Drizzle with a little honey on top for a more traditional flavour.

Quick Tips
Day-old bread absorbs the milk better.
If you want softer torrijas, allow them to rest for a few minutes after soaking.

Candelaria Cakes

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Canarian Recipes: Rosca de la Candelaria

  

The Rosca de la Candelaria is a simple and aromatic sweet bread, typically featuring a boiled egg embedded in the centre as a symbol of fertility, life, and renewal. February 2nd is Candlemas Day where ring-shaped cakes or pastries are made, which children take to church in baskets with rosemary branches to be blessed.

Ingredients for cookies
(Serves 4–6)

  • 125 ml of extra virgin olive oil
  • 1 tablespoon of aniseed
  • 20g fresh baker’s yeast / 8g dried baker’s yeast
  • 250 ml of lukewarm water
  • 2 tablespoons of honey
  • 1 egg
  • 600g of strong flour
  • 1 teaspoon of salt
  • Colored aniseed candies or balls
  • Sugar

Method 

  1. We put the aniseed in the oil
  2. In a container we put the yeast, the honey, the water, the egg a little beaten, the oil with the aniseed.
  3. We mix everything with a whisk.
  4. Add the flour and salt, mix and knead.
  5. We pour the dough onto the work surface
  6. We divide the dough into portions of about 60 g.
  7. We roll each portion into a ball.
  8. We place them on a baking tray, wet our hands with extra virgin olive oil and with our finger open a hole in the center.
  9. We flatten them with the palm of our hand and add the candies or aniseed balls.
  10. We sprinkle sugar on top and let them rest for another half hour or an hour, until they rise again.
  11. Later. Preheat the oven to 180°C.
  12. Once it’s hot, put the cakes in.
  13. Depending on the size, they’ll take between 20 and 30 minutes.
  14. We put them on a wire rack to cool and they’re ready for a snack.

Roscón de Reyes: Three Kings’ Cake

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Canarian Recipes: Rosconttone

  

The Roscón de Reyes is one of the most eagerly awaited desserts of the year. As its name suggests, it is typical for the Epiphany on January 6th.

Many families gather on this day to share this sweet treat, adhering to tradition; whoever finds the fève (a hidden figurine) is expected to treat others.

  • 650 g strong flour
  • 250 ml whole milk
  • 25 g fresh yeast
  • 120 g white sugar
  • 120 g butter
  • 2 eggs and the yolk of another
  • 10 g salt
  • 2 tablespoons orange blossom water
  • The zest of 2 lemons
  • The zest of one orange

Ingredients to decorate the Roscón de Reyes:

  • An orange
  • Glazed fruits
  • 1 beaten egg
  • Pearl sugar
  • Flaked almonds

Your favourite ingredient for the filling:

  • cream
  • truffle
  • confectioner’s custard
  • angel hair (pumpkin jam)
  • sweet potato
  • chocolate.. figurine of the King
  • fava bean

Step by step method for making the Roscón de Reyes:

  • Heat the milk until it is lukewarm.
  • Mix 250ml of milk with 3 tablespoons of flour and shredded yeast.
  • ix it thoroughly until the yeast is fully dissolved.
  • Put the mixture to one side and leave it to ferment for 20 minutes (the warmer the ambient temperature, the quicker it will ferment).
  • In another bowl, add the rest of the dry ingredients: flour, sugar, salt and zest. Finally, add the milk, eggs, already fermented mixture, orange blossom water and melted butter. Mix until everything is well incorporated.
  • Flour a smooth surface and knead for a few minutes (from the outside inwards). Shape the dough into a ball and leave it to one side in a bowl covered with a cloth for a few hours or until it doubles in size (the warmer the ambient temperature, the quicker it will grow).
  • Once the dough has doubled in size, flour the same surface and knead it again. Shape your Three Kings’ cake (bear in mind that the dough will grow and the hole in the middle will become smaller).
  • Leave the dough to rest for an hour covered with clingfilm. Meanwhile, you can preheat the oven to 180 °C.
  • Brush your cake with the beaten egg and decorated it to taste.
  • Bake for 20 minutes or until you see it has turned a golden colour.
  • Remove the cake from the oven and leave it to cool for a few hours before cutting it in half to add your favourite filling and, of course, the bean.
  • Serve it with your favourite nougats and chocolates and enjoy!

Classic Fillings and Surprising Flavours
In addition to the classic roscón (without filling),there are various flavours of Rosconttones to cater to all tastes.
Their offerings include:

  • Nutella
  • Pistachio
  • Kinder
  • Pastry Cream