15 Best European Christmas Desserts: Roscones, panettones, Christmas trunks, cakes, cookies … Christmas is a time to turn purple sweet desserts and whims (and the occasional drink to get in tune ). We review the Christmas recipes of the most famous desserts in Europe that can be printed for these dates.
The 15 Best European Christmas Desserts 2019
The German Springerles look more like a work of art than a simple candy. The special thing about these cookies is their stamping, their careful relief that impresses as soon as they see it. To do this, special molds are used, which can be madder, ceramic or plastic. The cookies are left to dry up to a whole day so that the reliefs print well. Its ingredients are basically eggs, icing sugar and flour and are traditionally flavored with anise. Delicious!
Linzer Pie (Linzertorte, Austria)
Its lattice dough cover reveals it quickly. We are before a delicious Linzer Tart, considered by many as one of the oldest tarts in the world (its first mention dates from the seventeenth century). It is a classic at Christmas, especially in Austria and Hungary where they are prepared in small tarts. It is filled with fruits, spices and almonds. Impossible to resist a bite.
The Danes wait for Christmas to get one of their best desserts: the Risalamande. It is a kind of rice with milk mixed with whipped cream, vanilla and chopped almonds. To accompany, a good cherry or raspberry sauce. As with the Roscón de Reyes in Spain, the Danes hide a gift inside. In this case, it is a whole almond that gives the person who finds it a small gift. Kids love them!
The Romans were the first to discover the tasty delights of Panettone, a Christmas sweet that is never missing from the tables of Italian homes. Nor in many others in the world. This brioche bun is increasingly international and competes with polvorones, marzipan, and nougat. Enjoy it with a good hot chocolate or Springdale of some sauce or jam.
Stars, moons, hearts … The cookies cannot be missing in any Swiss Christmas table; the essential ones are the Mailanderli, made with lacquer and flavored with a lemon streak and the Zimtsterne, cinnamon stars. Are you already heating the oven?
When Christmas arrives, the Croats prepare a kind of fritters called Fritule. They are stuffed with a dough with raisins and flavored with brandy and citrus peel. Each bite is an explosion of flavor.
Christmas Trunk (Buche de Noel, France)
The French sweeten their Christmas Eve with their Bûche de Noel. Its name comes from its decoration: it looks like a log that is going to be thrown into the fireplace. Instead, this fluffy sponge ends up in our mouths. Taste your generous chocolate buttercream and your Genovese sponge cake. Some people prepare it with marzipan and even with ice cream.
Roscon de Reyes (Spain)
There is no complete Christmas in Spain without a good roscón de Reyes. This fluffy bun decorated with candied fruits is a tradition on January 6. Choose the filling that you like the most and taste it in a good cup of hot chocolate. Beware of the surprise that is inside, not going to be that you swallow.
Plum Pudding (Ireland)
The Christmas essence in Ireland has a name: plum pudding. It is a sweet whose recipe transcends from generation to generation. It is made mainly with fruits, citrus fruits, and nuts. Its long period of cooking is a ritual. For example, it is usually allowed to dry hanging on a hook for weeks to reinforce its flavor. Some people add alcohol like brandy or even dark beer.
If we are looking for a Christmas dessert in the Slovenian culture, that is undoubtedly the potica. It is a rolled and baked bun that is prepared especially for Easters. The most traditional is that of walnuts, known as Jehovah potica; although there is also hazelnuts, raisins, and other nuts. The result will surprise you.
In Finland, they prepare smallholders in the shape of a windmill known as Joulutorttu. The filling can be of different types of fruit, although the traditional thing is to use plum jam.
The Greeks are very sweet and could not do without a good Christmas candy such as melomakarona. They are small biscuits covered with honey syrup, although they also usually have orange peel, sugar, semolina, cinnamon or brandy. They are essential on these dates.
Another sweet that causes us to make our mouth water at Christmas is the Makowiec. Typical of Poland, this rolled bun offers an explosion of flavors in its interior: it carries a cream of seeds of poppies, raisins, orange, nuts, almonds, sugar and lemon juice among other ingredients. Wishing to try it?
Lussekatter (Buns from Saint Lucia, Sweden)
With an ‘S’ shape and a yellow color that quickly catches our attention, the Lussekatter is in Sweden a culinary tradition that is prepared for the day of Saint Lucia (December 13). The traditional thing is that this saffron bread has a grape in the center. The best accompaniment: a cup of spiced hot wine known as glogg.
The English are the kings of confectionery and sweets. And at Christmas, they show it again with their popular trifle. This colorful dessert has several layers: the base is made with a very spongy cake filled with custard cream, fruit or gelatin. Sometimes it is flavored with a little wine. The idea is to serve it in transparent glasses so that our eyes also enjoy this show.