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The sweetest gastronomy: Málaga desserts

The sweetest gastronomy: Málaga desserts

The sweetest gastronomy: Málaga desserts

Almond, egg, cinnamon and olive oil. Ingredients that, in perfect balance, are able to give birth to some of the most iconic treats of Málaga confectionery. Borrachuelos, roscos de vino and tortas locas are some of the most popular, and the bane of sugar addicts.

The different peoples and cultures that have inhabited Málaga have left their mark on what today has become a source of inspiration for pastry chefs around the world. Even so, history shows how the Muslim legay has left a special passion for ingredients such as flour, sugar and honey, in addition to nuts such as almond, and spices such as cinnamon or aniseed.

These days, the most traditional products and trends in the world of Málaga pastry coexist with new ingredients and techniques that experiment with textures, new flavours and variety, without losing sight of its origins.

Typical products

With autumn comes borrachuelos, a crunchy dough covered in sugar or honey, and filled with traditional angel-hair jam or left empty. Its characteristic and pleasant smell lure anyone walking by a pastry shop. It is also common to make them from scratch at home.

Other typical Málaga dessert products are the classic pestiños and tortas locas, a sweet created in the 1950s that today can be found in any pastry shop in the city. They consist of two halves of puff pastry with custard and an orange frosting topped by a cherry.

A mainstay of sweet creations in Málaga is the rosco de vino, a Christmas classic. It was officially created eight decades ago, and it came to stay. It's become so popular that it's now eaten year-round and can be enjoyed practically at any time. They are doughnuts made with flour, oil, Málaga wine and sugar; in addition, each doughnut is coated with impeccably white sugar. They're perfect to serve alongside a good coffee or glass of milk.

Pastry and confectionery

Recipes full of sweetness and tradition are part of the history of pastry in Málaga. The city has a special selection of century-old confectioneries, along with avant-garde projects that are working every day to offer new products and flavours. Sweets with almonds, puff pastry and the unique versions of products from other types of cuisine, such as chocolate palmiers, are noted for their quality and for being among the most popular with people with a sweet tooth.

When special feasts or celebrations such as Christmas or Easter come around, shops in Málaga and the entire province expand their offerings to add roscones de reyes, cakes, turrón, mantecados and all the sweets typical of the season.

Artisanal ice cream shops

Classic, innovative, sweet or something more ground-breaking, ice cream offers a multitude of options for all tastes. As summer arrives, the city's ice cream shops open their blinds to provide relief from the heat and serve up a multitude of flavours. Málaga ice cream, made with wine and raisins, is based on a local recipe that's since spread throughout the world (you'll even find it in Piazza Navona in Rome, competing with tartufo). The authentic taste of Málaga wine in a unique combination with milk and sugar is part of the DNA of Málaga pastry.

Innovation in ice creams has also put on the table new flavours such as mango, torta loca and even biznaga, a laborious bouquet made with jasmine flower and a symbol of local culture.

To discover - or repeat - each flavour, you just have to take a tour through some of the city's most iconic ice cream parlours, from Pedregalejo to the historic centre or the neighbourhood of El Torcal, in the east of the city.