At the risk of sounding repetitive after last year’s post Time for Torrijas, I’m just going to do it anyway. The thing is that there is just no way to celebrate the Semana Santa or Holy Week holidays in Spain without talking about these wonderful sweet breads (notice I did not say sweetbreads).
Made from sliced bread that is soaked in milk, wine, honey and spices, and then coated in egg and fried, torrijas are truly beloved sweets that appeal to both young and old, and traditional and sophisticated gastronomic palates.
In Time for Torrijas I talked about some of the recipes that Spain’s Avant-garde chefs have come up with to enhance the enjoyment of this traditional sweet, so today I thought I would mention a traditional Madrid establishment whose take on torrijas is a not-to-be-missed experience.
Founded nearly two centuries ago, La Antigua Pastelería del Pozo is a lovely little pastry shop located just a stone’s throw away from the city’s bustling Puerta del Sol. This charming establishment has it’s own version of torrijas that is so good, that it’s 1. impossible to buy/eat only one 2. thankfully available year-round. The special kind of soletilla cakes that they use to make their torrijas are soaked in syrup, milk and a little bit of anise liquor, to which cream is then added. Incredible.
So the next time you’re in Madrid, no matter the season, make sure to stop in to try this seasonal Spanish treat.