The cuisine of the Region of Murcia is known throughout the country for its richness, variety and the quality of its raw materials. A cuisine where local products mix with influences such as Arab, giving rise to recipes that have even crossed borders. The Region of Murcia offers a wide range of dishes where stews, fish, salads and all kinds of preparations where fresh product is the reference stand out.
This culinary variety so representative of the area can also be seen among the typical desserts of Murcia. These are not only the best way to sweeten life a little, but also enhance the typical products of Murcia such as the appreciated citrus fruits of its orchard.
Pastries, fruits, nuts, cookies or cakes… The important thing is that you enjoy them as you prefer, alone or in company.
Paparajote
If there is one typical Murcian sweet par excellence, it is the paparajote, ideal for any time of the year, although essential when spring festivals and the Bando de la Huerta (the big day of these festivals) come.
This Murcian dessert is made with the leaves of the lemon tree, whose cultivation extends throughout the region. These leaves are covered with a light dough of flour and egg and then fried until they have a crispy texture. Once fried, they are dusted with a mixture of sugar and cinnamon to give them sweetness.
But remember, the leaf inside is not eaten.
Pears in wine
As we have already said, the Murcian orchard is well-known, and from there comes the second of the typical sweets of Murcia on this list. Pears in wine are made with Ercolini variety pears, grown in Jumilla, which are slow-marinated in young local wine until they reach a garnet color and a soft and juicy texture.
A sweet and delicious dessert that can also be used as a garnish for red meats or game.
Caravaca Yolks
An option suitable for the sweetest of all are the Caravaca Yolks. This dessert originating from the town of Caravaca de la Cruz is one of the simplest and most delicious that can be found among Murcian desserts.
To make them, only two ingredients are needed, egg yolks and sugar, which are worked to form with them a paste which is given the small ball form they have. Afterward they are covered with a thin layer of caramel or with a layer of chocolate.
A very small bite full of flavor.
Almond Cordials
Almond planting in Murcia is extensive, so it is not surprising that among the typical Murcian desserts there are some with this versatile nut. Almond cordials come from the convents of the region, mainly from the Vega Baja area.
These pastries are made by mixing almonds, angel hair, and sugar, three ingredients that are worked to give them the rounded shape that characterizes them. Then the mixture is placed on the wafer base that characterizes them.
Easter Mona
Although it is true that the Easter Mona is a Murcian typical sweet typical of Holy Week, the reality is that today it is possible to find it throughout the year in many of the region’s bakeries. Also, they are usually eaten during Christmas time.
These Easter Monas are made with a sweet dough that can be alone, or filled with pastry cream or chocolate. But if we have to talk about the most traditional Easter Mona, that is undoubtedly the one with a boiled egg in the middle. However, the most important thing is that its delicious dough is ideal to dip in chocolate, milk or coffee with milk.
Calatrava Bread
Calatrava bread is one of the typical sweets of Murcia where the Arab influence is most evident. It is a very simple dessert that allows you to take advantage of the leftovers to create something delicious.
Only biscuits, sobaos or leftover bread are needed, to which are added liquid caramel and flan. After letting it rest for a day, the result is a dessert similar to a pudding, fluffy, sweet and tender.
