by Antonio J. Valle and J. Antonio Romero (2nd Bachillerato C Night)
In the Holy Week there are some typical sweets that are only elaborated in these dates. The majority of them are elaborated with the basic ingredients of any sweet: eggs, flour,
lard and sugar.
In this country there are different traditional types of sweets, as "monas de Pascua", "torrijas", fried milk, "pestiños", rice with milk, "bollos de semana santa", "frangollo", "hornazos"... The majority of these sweets come from the medieval convents.
Two of the most popular sweets of the Spanish cuisine are:

"Torrijas" (original of Andalusia): They are slices of bread
dipped in milk or in wine, which are fried in abundant oil, wet in well-trodden egg. Once fried they are
dusted with sugar and
cinnamon, or they can be bathed with honey.

"Pestiños" (proceeding from Castilla): They are elaborated by a mass of fried flour and it is sweetened with a lot of honey.