Galician gastronomy is full of great gems, including desserts and other traditional sweets.
The Camino de Santiago, in addition to being wrapped in multiple rituals and customs, another of the things we can not miss if we travel through the various pilgrimage routes is the Galician gastronomy. The typical dishes of Galicia recharge the batteries of any pilgrim seeking to regain strength during their journey, but what better way to liven up the rest time with a good dessert?
There are many desserts to try if you walk the Camino de Santiago, so we start with four indispensable. From Santiago cake to filloas, as well as other traditional dishes at certain times of the year, below we tell you a little about these recipes and how to make them at home.
As it could not be otherwise, it is impossible not to start the list talking about one of the most popular desserts of the Camino de Santiago. Upon arriving in the Galician capital, any pilgrim has as a pending task to try the legendary cake. It can be found in practically any traditional bakery in any corner of Galicia, but we can also try to make it at home using almonds, egg, sugar, lemon zest and butter.
250 gr of raw ground almonds
250 gr of white sugar
50 gr ground or powdered sugar (for garnish)
5 XL eggs
5 gr ground cinnamon
1/2 shot of herbal brandy
Butter
Zest from the peel of one and a half lemons
We begin by grinding the raw almonds with the help of a grinder.
We do it separately: 125 grams so that the almonds are very fine and the other 125 grams are coarser.
Then we introduce the ground almonds in the oven at 120º for 10 minutes.
If you do not have an oven, cook the almonds at medium/low temperature for 15 minutes.
In the meantime, place the 250 grams of white sugar in a bowl.
Break the 5 eggs and beat all the ingredients until a homogeneous mass is obtained.
To this solution, add the grated peel of one and a half lemons and 25 milliliters of herbal liqueur.
Remove the almonds from the oven or frying pan and wait for them to cool down.
When they are warm, add the cream we have prepared.
Mix with a shovel and preheat the oven to 180º up and down.
Grease a circular mold with a little butter so that the cake does not stick.
Pour the dough and put it in the oven.
We wait 30 minutes at 180º until the surface is golden brown.
During the last 10 minutes place an aluminum foil on top so it does not burn.
When the cake is cool, decorate with icing sugar or powdered sugar.
Filloas are another popular and traditional dessert of Galician cuisine. Many pilgrims who try it for the first time relate it to the French crepes but, however, they are crunchier. This delicious dessert is usually made during February, more specifically during the carnival season and is filled with sweet. And among the ingredients to elaborate the recipe, we discover egg, flour, oil or pork bacon and boiled broth or milk.
200 gr of flour
500 ml of whole milk
100 ml of water
5 medium eggs
Olive oil
Salt
Mix in a bowl 200 grams of flour, 500 milliliters of whole milk, 100 milliliters of water, 5 eggs and a pinch of salt.
Beat all the ingredients with the help of a whisk or a mixer.
When we obtain a homogeneous mixture, we put it aside for an hour.
Then use a frying pan, preferably non-stick, and grease the base with a little olive oil.
When it is hot, add a generous ladleful.
It is advisable to leave a thin layer so that it cooks properly.
Keep the filloa on the fire until you see that the bottom is browned
Turn over and cook for one or two minutes.
Repeat the process until the cream is finished
Among other desserts that can not go unnoticed if we make the Camino de Santiago, is the Galician sweet bun. It is more popularly known in Galicia as Larpeira, and as its name suggests, it is a "sweet" snack that takes many back to childhood in the first bite. The cake is more traditional in the festivities of San Juan, and is composed mainly of sugar and anise.
100 ml of water
100 gr of sugar
100 ml of sweet aniseed
40 gr white sugar
50 gr of butter
25 grams of pressed yeast
350 gr of strong flour
25 ml sweet aniseed
100 ml of whole milk
1 large egg
2 large egg yolks
50 gr white sugar
200 ml milk
20 gr cornstarch
Vanilla extract
Simply add all the ingredients in a saucepan and cook over medium heat for 10 minutes.
Put all the ingredients in a bowl and mix them using a whisk or a mixer.
Beat until there is no trace of lumps.
Then, incorporate the solution into the microwave at maximum power and let it cook in 60 second intervals.
Stir and repeat the process until it boils and has a homogeneous texture.
First, heat the butter together with 100 milliliters of milk, 25 milliliters of sweet aniseed and 40 grams of sugar.
Next, add the egg and the yeast and continue mixing.
Now add a pinch of salt and flour, and knead with your hands until you obtain a compact dough.
Let it rest for 15 to 20 minutes and give it a flattened shape.
Brush the dough with the egg to make it shine.
We make the squares with a knife, sprinkle sugar and with a pastry bag we spread the cream.
Preheat the oven at 180º for 10 minutes, and let it cook for 30 minutes.
Finally, pour the syrup over the top.
The carnival ears are another of those traditional desserts in Galician gastronomy that we must try if we do the Camino de Santiago. It stands out for being one of the easiest typical sweets to make, since it uses very few ingredients and its difficulty is minimal. As its name indicates, its appearance is very similar to ears and it is consumed, above all, during carnivals.
100 ml of water
60 gr of powdered sugar
50 gr of butter
250 gr of wheat flour
25 ml of aniseed liqueur
1 large egg
A pinch of salt
Lemon zest
Start by adding 100 milliliters of warm water, 60 grams of powdered sugar, 50 grams of butter, 25 ml of aniseed liqueur, a large egg, a pinch of salt and the lemon zest in a bowl.
Mix all the ingredients until a homogeneous texture is obtained.
Add the flour little by little
It should be a manageable dough
Once it is ready, let it rest for an hour.
We take small balls and shape them with the help of a rolling pin.
They should be very thin
Heat oil in a frying pan and fry the ears until golden brown.
Repeat until the dough is finished
Finally, add powdered sugar on top.