Sweet Treats: Rosquillas de Semana Santa from Spain

Sweet Treats: Rosquillas de Semana Santa from Spain

In Spain, Easter marks the end of a strict Lent and the joyful arrival of spring. During this time, Spaniards indulge in a variety of sweet pastries, with Rosquillas de Semana Santa being the star of the show. Often compared to doughnuts but with a lighter texture, these treats come in four main varieties. The most notable are the sugar-coated lemon version known as rosquillas listas and the plain original called rosquillas tontas. It’s joked that you need to be clever to think of adding that lemon sugar coating! There are also rosquillas topped with sugar and almonds, as well as a dry meringue version called Santa Clara. At the Semana Santa festival, these pastries are usually sold by street vendors and enjoyed alongside coffee or hot chocolate.

Red Eggs and Tsoureki from Greece

In Greece, Easter wouldn’t be complete without the traditional egg-cracking game. Participants dye eggs red and compete to see whose egg can withstand the most blows without cracking. The red color symbolizes new life and the resurrection of Jesus. Alongside this activity, tsoureki, a beloved Easter bread, takes center stage. This sweet, moist bread is flavored with aromatic spices like mastic, mahlab, and sometimes cardamom. It’s braided from several strands and is often enjoyed at family meals.

Colomba di Pasqua: The Italian Easter Dove

Colomba di Pasqua, or "Easter Dove," is an Italian pastry similar to the British hot cross bun but with a more artistic flair. Shaped like a dove to represent the bird that brought an olive branch to Noah, these cakes are typically made with fruit and spices and topped with sugar and almonds. Modern variations include chocolate and candy. You can find this delightful treat in bakeries throughout Italy, especially as Easter approaches.

Chorek from Armenia

Chorek is a traditional Armenian Easter bread that’s highly cherished. Often sprinkled with sesame seeds, it is typically braided into three strands symbolizing the Holy Trinity, but it can also be found in rolled or twisted forms. The highlight of this bread is the mahleb spice made from sour cherries, which imparts a fragrant almond, floral, and rosewater aroma. Chorek is quite sweet, often containing over 20% sugar, and is compared to challah and brioche but with a more pronounced sweetness.

Babka from Poland

Babka is a staple of traditional Polish Easter cuisine. With its tall, round, and slightly wavy shape reminiscent of grandmothers' skirts, Babka is typically made from potato dough and may be filled with rum-soaked raisins or lemon zest. Interestingly, men are traditionally not allowed to help make this pastry; folklore suggests that if the dough gets stuck in their beards, the bread won’t rise or their beard will turn gray!

Tarta Pascualina from Argentina

Tarta Pascualina is an Italian dish that has become an essential part of Argentine cuisine thanks to waves of immigration. This savory pie is usually filled with ricotta and spinach, making it popular during the Easter season when many abstain from meat. Some versions of this dish may even include whole eggs, symbolizing resurrection.

Paçoca and Bacalhau from Brazil

Brazil is known for its vibrant Easter celebrations, and traditional dishes like Bacalhau and Paçoca are must-haves during this festive time. Bacalhau, or salted cod, is typically enjoyed on Easter Sunday, while Paçoca, a sweet peanut candy, is commonly eaten on Good Friday. Notably, the dramatic reenactment of Christ’s crucifixion in the village of Fazenda draws both tourists and locals to participate in this unique event.