Spanish Artisan Pastries
Dulces Artesanos
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Our Artisan Pastries are rooted back on time, and follow the traditional recipes with natural ingredients kept accross generations. We’ve selected the four finest varieties: Pestiños de Miel, Perrunillas, Mantecados and Miguelitos. They’re made in a small, family owned factory in Castilla la Mancha by our friend Sixto, his brother and his daughter.
 “Boca que se abre, o
quiere dormir o está
muerta de hambre”.
Popular wisdow applied to
interpretate the unequivocal
sign of someone opening his
mouth: whether he wants to
sleep, or wether he is starving. |
| This pack contains an assortment of four different varieties of Spanish Artisan Pastries. Artisan Pastries are rooted in the strong Spanish tradition of baking, considered an Art 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.
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| In Spain, we traditionally enjoy these pastries after a meal with a strong café solo or if you prefer a café con leche. Occasionally we indulge ourselves with sweet wines such as Moscatel or Pedro Ximénez, or even Pacharán, a liqueur made by soaking endrinas (a fruit similar to the sloe berry), with coffee beans and cinnamon in an anis spirit for at least four months.
As an alternative to Pacharán, and based on extensive research, we can recommend a glass of chilled Sloe Gin. A Drambuie or Irish Mist on the rocks is also a good alternative.
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