Assortment of Spanish Artisan Pastries

This pack contains an assortment of four different varieties of Spanish Artisan Pastries.

Artisan Pastries are core to the strong Spanish tradition of baking, considered an art form since the XVIIIth century when the official chef to the Spanish Court wrote “Arte de Repostería” to detail the pastry cooking etiquette.

Pestiños de Miel: Rooted in the tradition of medieval Arab baking, the original recipe of Pestiños is based on a crispy pastry generously coated with honey. These pastries evolved further within convent walls, where cloistered nuns added anisette and wine to the mix.

Miguelitos: so called after Miguel, the best friend of the village baker of La Roda who first made them, are delicate pastries dusted with icing sugar. They became recognised throughout Spain as travellers refreshed themselves in the bars of La Roda on their way to the Costa Blanca.

Mantecados: originated in the XVIth century after a year of extraordinary harvest. Later, in 1870, Filomena Micaela, an Andalusian woman, improved the original recipe by baking them to produce the flaky Mantecados we enjoy today.

Perrunillas: Throughout the Castilla La Mancha and Extremadura regions, coffee and Perrunillas are served after the traditional siesta. The precise origin of these pastries is lost in the mists of time but the typical family recipe combining eggs, sugar and almonds, delicately scented with cinnamon has been passed from generation to generation.