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The festive celebrations on the occasion of Christmas are generally remembered for the sweets and desserts that are consumed at the end of each lunch or dinner.
We must not forget European gastronomy in order to advance in this list of Christmas sweets that many of us have undoubtedly tried but perhaps others have not yet opened the doors of their homes to the customs of our neighbors.
Our tradition has always made us consume our sweets, and also always on these dates, not extending the production period, much less transferring it to international gastronomy.
For this, Italians have always been the best sellers of gastronomic product (for example, pizza), taking a significant advantage over the French and Germans, who little by little flood our kitchens with delicious creations for the Christmas holidays.
The 7 basic sweets to celebrate Christmas.
One for each day of the week or all at the same time, dividing them into the different meals of the day are an excellent culinary proposal to celebrate the Christmas holidays with the family.
The Nougat Since its peninsular origins of the Arab gastronomic heritage that for seven long centuries educated us in the way and way of eating, the toasted almonds with honey and egg white give shape to one of the best examples of Christmas sweets.
Tradition centers it in Jijona, the epicenter of the Andalusian, Levantine and Castilian areas, from which its best-known variety takes its name, as well as its brother “Alicante”, champion and great friend of our teeth …
Now we can taste an endless number of artisan varieties where the most unlikely flavors also fit perfectly with the illustrious Nougat.
Mantecados and Los polvorones, Baked flour, butter and sugar cakes from the Steppe all over the world, not only flood the trays of the houses at Christmas, but they are also the creators of the most hilarious family laughs at the time of their ingestion.
It is important to always have some liquid on hand to help if the powder in your mouth becomes unruly …
The Roscos de Vino, with their aniseed aroma and toasted sesame (sesame) flavor they are unmatched and difficult to compare with other rcentral hole ossilles.
Its name comes from using an important part of wine in the dough and it shares a poster with products as Castilian and Mediterranean as olive oil, lemon zest and icing sugar covering it to present it. A true Top Ten of the Spanish gastronomy.
The Roscón de Reyes, Related to the Christian tradition of the Advent wreath, it has really become the maximum reference for the arrival of the new year, occupying a privileged place at the breakfast and snack tables of homes, since the days before the feast of Kings .
It is a bun made with a sweet dough, which is adorned with the traditional candied or candied fruits.
We must not forget the surprise that it keeps inside that makes the smallest of the house all the rage and they do not stop ingesting it until they find it.
Pithiviers or Kings Cake, that our neighbors on the other side of the Pyrenees use as an equivalent to our roscón.
They owe their origin to the French population of the same name located in the aristocratic Loire Valley, and their first elaborations date back to the seventeenth when puff pastry was created.
In its current recipe, it excellently combines the powdered almonds, sugar, egg and thick pastry cream.
Apfelstrudel or Apple Strudel, Prepared in central and German Europe, but which at Christmas becomes the star of their tables at Teutonic after-dinner tables. It is a typical dessert from the south of Germany, Austria and Hungary.
Heir to the Ottoman gastronomy who knew how to spread his culinary elaborations throughout several centuries of European presence, resulting in excellent thin crust cakes, filled with apple, nuts and spices.
Its internationality has made it very common to us and it can be seen throughout the year and not only in Central Europe, but in most of the world, in pastries and cafes as a complement to hot drinks.
pannetone, of chocolate chips or fruits, where the Italian gastronomy of the north of the country has known how to internationalize in the purest style of the best Christmas cake recipe.
“El pan de Toni” seems to have been the work of chance and the negligence of the master pastry chef of the Italian court, who had to use the product of his apprentice to entertain the monarch and he was captivated by the result of that butter dough and fruits that were served there in the XNUMXth century.
Nowadays it floods the confectioneries of half the world and is a magnificent companion of breakfasts and snacks together with a cup of coffee or hot chocolate.
To conclude the perfect harmony of product, recipe and pleasure, it is achieved by perfectly managing head and stomach as detailed in the news recently published by the digital magazine about the 10 key points to enjoy, healthily, Christmas celebrations