Five typical sweet treats for Easter in the Region of Murcia

Simple ingredients, simple cooking and simply delightful results to round off your Semana Santa lunches!

Many of the gastronomic traditions of the Region of Murcia are highly localized, making use of the ingredients most easily found in different locations, and the range of sweet Easter treats illustrates the variety available perfectly.

A real treat for both the eyes and the taste buds!

1. Torrijas

Torrijas are a classic example of how many of Murcia’s favourite dishes make the most of leftovers and are based on using the spare bread from one or two days ago. The ingenuity of this recipe cooked up (literally!) by our forefathers makes it all the tastier, and the simplicity is overwhelming: coast slices of bread in milk, spread an egg on top and fry in plenty of oil: when they are golden brown, just add sugar and cinnamon to taste!

2. Chochos de Lorca

Another simple local favourite, this time from Lorca, where these sweets are usually coloured blue and white in to reflect the division in the people’s allegiances between the two most important groups who take part in the spectacular biblical processions of Semana Santa.

The “chochos” consist of a hazelnut coated in glazed sugar, a lovely crunchy delight to enjoy while admiring the derring-do of the horsemen in the processions and the famous elaborately embroidered cloaks worn by all of those taking part.

Image: Pastelerías Blanco y Azul

3. Monas de pascua

The Murcia version of this traditional Mediterranean dessert is decorated mainly with whole shelled almonds, which when baked in the oven are delightfully crisp and crunchy. In addition, the sweet dough is perfectly complemented by the egg which crowns it, and those with a really sweet tooth always enjoy their Easter “monas” with a little chocolate.

Depending on the locality, the monas de Pascua are usually eaten on Easter Sunday or the following Monday.

4. Leche frita

Leche frita (fried milk!) can be found all over Spain, but a special Murcia adaptation can be created with a flambé of Licor 43 and a ball of turron-flavoured ice-cream. Alternatively, try it with “arrope” (grape syrup) and “calabazate”, sweet products created using the juices of figs, melons, quince and sweet potatoes as well as grapes: a superb combination of a dish which is popular all over Spain and a uniquely Murciano touch!

5. Paparajotes (see top image)

The prince of Murcia desserts, paparajotes are recommended not only at Easter – and especially during the week-long Fiestas de Primavera which immediately follow Easter Sunday in the city of Murcia – but at any time of year, as the key ingredients can always be found fresh in this part of Spain.

Again, simplicity is the key: take a lemon leaf, coat it with batter made from flour, egg, milk and lemon zest, fry briefly until the batter is crispy and add sugar and cinnamon.

And don’t let the murcianos pull your leg: you DON’T eat the leaf, just the batter!!