Spain's traditional seasonal and festive sweets are an integral part of the country's culture and celebrations. During Christmas, turrones and polvorones are a must. Roscón de Reyes, a pastry decorated with candied fruit and filled with cream or custard, is eaten on 6 January, Three Kings' Day.
At Easter, torrijas, slices of bread soaked in milk or wine, fried and sprinkled with sugar and cinnamon, are very popular. Pestiños, a fried dough dipped in honey, are also enjoyed during this time.
For All Saints' Day, on 1 November, they prepare "huesos de santo", marzipan cylinders filled with egg yolk, and "buñuelos de viento", small fried sweets filled with cream.
During local festivities, each region stands out with its own specialities. These sweets reflect Spain's diversity and cultural richness, becoming essential elements of local celebrations and traditions.