Pain au chocolat is a French viennoiserie roll made with a combination of rectangular, yeast-leavened dough and a few chocolate sticks or chocolate ganache. The filled dough is rolled, baked, then served, ideally while still hot or warm. This flaky pastry can be bought at numerous French bakeries and supermarkets.

Interestingly, another name for pain au chocolat is chocolatine, and it is mostly used in the southwest of the country. In Bordeaux, there is even a case where customers had to pay more if they ordered a pain au chocolat rather than a chocolatine. 

Ensaimada de Mallorca is a spiral-shaped sweet pastry made with yeast dough that is combined with eggs and lard. This type of pastry has been made on the island of Mallorca since the 17th century and the recipe has remained unchanged to this day.

The word ensaïmada comes from saïm, meaning lard, which is the essential ingredient in this recipe. The base recipe for ensaimada de Mallorca is very simple and includes only flour, sugar, eggs, yeast, and water.

However, there are many variations of this recipe which had been developed during the centuries, including the likes of those with pumpkin, cream, or chocolate.

Elongated, crispy, crunchy and intensely fragrant, churros consist of deep-fried yeast dough encrusted with sugar. Although some may argue against consuming these sweet treats, warning others about the dangerous effects of sugar and fat on human bodies, the popularity of churros throughout the world doesn't seem to wane.

Originally invented by Spanish shepherds who could easily cook them in a pan over an open fire, today these unusually shaped, cinnamon sugar sprinkled twists are most commonly eaten in Spain and Latin America as a hot breakfast food, accompanied by a strong cup of coffee or a cup of thick hot chocolate. 

Piononos are traditional Spanish pastries originating from Santa Fé in Granada. This syrupy sponge cake filled with cream and cinnamon is rolled up into a cylinder, drenched with rum-laced syrup, and crowned with toasted cream and sugar.

The pastry was invented by pastry chef Ceferino Isla, who wanted to pay tribute to Pope Pius IX (Pio Nono). That's why the pastry has the name pionono and it also visually recalls the Pope – a cylindrical and chubby appearance, served in white paper that represents the cassock, and the upper part which represents the solide with which the Pope covers his crown. 

Considered the star of Catalan baked goods, coca is a traditional pastry prepared in a few varieties: sweet, savory, open, and closed. Depending on the variety, coca may take on various shapes and forms and resemble a flatbread, a pizza, or even a cake.

The sweet variety usually consists of flour, sugar, butter, and eggs, and it is typically topped or filled with candied fruit, marzipan, cream, or pine nuts. The savory variety is prepared in the same way, but sugar and eggs are replaced by yeast and salt. 

Roscos fritos are typical Spanish desserts that are similar to donuts, but they have a different texture and are a bit sweeter than regular donuts. Also, roscos are often rolled in sugar after being fried. The dough is prepared with a combination of eggs, sugar, flour, oil, and grated lemon rind.

It is shaped into donut rings, then fried until golden. Although the place of origin of roscos fritos is thought to be in Andalusia, these sweet treats are nowadays consumed throughout the country, especially during the Easter festivities.

Rosquillas are traditional Spanish deep-fried donuts, characterized by their fluffy texture and a hole in the middle. They are typically prepared during the Holy Week festivities. Although there are many varieties of rosquillas, the classic ones are prepared with a combination of eggs, sugar, milk, oil, lemon zest, flour, baking powder, and anisette, which imparts a unique flavor to these tasty donuts.

Another classic variety of rosquillas is made with sweet muscat wine (moscatel), and those donuts are known as rosquillas de vino. After they have been deep-fried, rosquillas are typically served as a sweet snack, topped with cinnamon sugar. 

Flores de hojaldre is a specialty of the Spanish city of Alcalá de Henares, consisting of puff pastry (hojaldre) that has been rolled into beautiful shapes of flowers or roses. It is the unique shape of the pastry that has given it its name, which translates to flowers of puff pastry.

At its simplest, flores de hojaldre are distinguished by a light, airy, and flaky texture, and they are usually served dusted with powdered sugar and accompanied by a cup of coffee on the side. Although it's most commonly made in the sweet version, this traditional Spanish pastry can also be savory, depending on the ingredients used for its preparation. 

Pastissets are Spanish powdered sugar pastry. They're made with a combination of lard, butter, sugar, egg yolks, flour, cinnamon, and grated lemon peel. The dough is rolled and cut into desired shapes, and it is then baked until golden. When the pastries have cooled down, they're sprinkled with a hefty dose of icing sugar.

There are also some versions of pastissets prepared with olive oil or anisette. It's recommended to serve these pastissets in the afternoon with a cup of tea on the side.