10 typical desserts of Galicia that you can not miss if you make the Camino de Santiago

Some time ago we already told you in the blog about and typical dishes of our gastronomy and its origins. The traditional Galician cuisine is characterized by its simplicity and the excellent quality of its ingredients.

Doing the Camino de Santiago is an excellent opportunity to treat our palate with the unique flavors of the Atlantic cuisine. Especially the desserts are a true culinary art. They are prepared with almonds, eggs, butter, chestnuts, sugar or honey. Depending on the season of the year or festivity in which we are, we will find a representative sweet. Some of the best known are:

1) Filloas

It is a typical dessert from Galicia, Leon and Asturias. Its main ingredients are: flour, eggs, broth or milk and optionally sugar or honey. We could say that they are very similar to the crêpes of French Brittany but while these serve as a wrapper for other savory ingredients, the filloas are usually eaten alone or filled with a sweet cream: cream, chocolate, quince jelly, custard … They are typical of the carnival.


2) Santiago Cake

It is the quintessential dessert of the Camino de Santiago. According to the experts, the tarta de Santiago has its cradle in Portomarín, although it soon became the typical sweet of the Compostela’s confectionery. Nowadays it can be found in almost all the pastry shops in the towns along the Pilgrims’ Route to Santiago de Compostela.

Its main ingredient is ground almonds to which eggs and sugar are added in equal parts until a compact dough is obtained. Then butter or lard is added and it is baked for approximately 45 minutes until the cake is ready. As a final detail, fine sugar is sprinkled on a stencil with the cross of Santiago, so that when it is removed the silhouette is printed.

The final result is a sponge cake with a spongy and somewhat grainy texture. Some recipes also include cinnamon, lemon zest and even herbal brandy to give it some aroma.


3) Larpeira

It is a sweet bread filled with pastry cream with a touch of aniseed. Typical of all Galicia.



4) Melindres

These are small, sweet doughnuts made with eggs, butter and wheat flour. They are covered with powdered sugar.

Melindres are typical of Galician pastries, especially in towns such as Melide, Ponteareas, Silleda and Allariz.



5) Carnival ears

They are, together with the filloas, the characteristic dessert of this festivity. They consist of a thin and crunchy dough made with flour, egg, milk, butter, cinnamon and aniseed. This is used to prepare very thin slices that are fried in a frying pan with sunflower oil. Once they are cooled, sugar is sprinkled on the surface.



6) Chestnuts with milk

Chestnuts are typical all over Galicia. They can be eaten roasted, boiled, with milk… A very popular festivity is the Magosto, where chestnuts cooked in different ways are tasted.



7) Samos biscuits

Will we have the opportunity to taste this typical dessert during our visit to the monastery? The original recipe for these sponge cakes was inherited from the Benedictine monastery and passed from generation to generation more than 250 years ago.


8) Bica

This sponge cake is prepared in a traditional way with flour, egg, sugar and a light touch of cinnamon. It has a slightly toasted crust on top.

It can be found in all regions of Galicia but it is originally from the Ribeira Sacra where it is documented as early as the 19th century.

It is usually eaten at breakfast or coffee time.



9) Roscones

There are many varieties in our traditional confectionery. Perhaps the best known is the roscón de yema but there are other varieties such as the roscón de Villalba in the province of Lugo, which is made with ground almonds, sugar and egg.



10) Torta de Guitiriz

It is typical of a village in Lugo called Guitiriz. According to a legend, the Virgin disguised as a beggar was touring all the houses in the village looking for a place to spend the night. In all of them she was rejected except in the home of a poor woman who had nothing to offer her to eat or to feed her children. Our Lady asked her to make a cake with the ashes of the “lareira”. Miraculously, the ashes turned into corn and thus appeared the first cake of Guitiriz. The next morning it had stopped pouring and all the houses in the village had disappeared except for this woman’s house.


We could mention many other typical desserts from different regions such as almendrados and cakes from Allariz, the Galician quesada, fritters, panpaduxas or baked apples, etc.. However, we prefer not to leave you with honey on your lips and let you share with us the sweetest part of becoming a pilgrim, find out about our tours and enjoy the Camino de Santiago in Galicia!

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