Help Identifying A Spanish Dessert/Pastry

[burgeoningfoodie]

A friend of mine posted a photo of herself while she was in Spain. I believe it was in Toledo. She is at a cafe and in front of her is a dessert and I'll try my best to describe it.

It looks like two graham crackers and between them is what looks like a giant marshmallow or merengue block. Does this sound familiar and can anyone tell me if it is a seasonal/holiday treat?

Thanks!

[MoGa]

Pastas Marquesas from Sonseca? (this is very near Toledo)

http://www.mazapanesgarciadeblas.com/mazapan-toledano.html

A christmas speciality

Here's the wiki page:
http://es.wikipedia.org/wiki/Pasta_ma...

[burgeoningfoodie]

Maybe it is hard to say. I'll try and grab a screen capture.

[MoGa]

I answered with an expectation that a local delicacy would have been featured in the photo.

It could be much simpler and your friend is enjoying a sándwich de helado
http://en.wikipedia.org/wiki/Ice_crea...

[burgeoningfoodie]

This is the dessert in question. It is definitely not helado according to the person in the photo (whom I cropped out).

[MoGa]

Ohhh!

That's a milhojas merengue (or milhojas de merengue)

Which is basically a Mille-feuille sandwich with a ridiculously sickly sweet meringue (Italian style meringue) in the middle. Rather her than me on this one, I feel no envy whatsoever. They are available throughout Spain and I'm not aware of them having any particular connection to Toledo.

[burgeoningfoodie]

No that is just where she got it. So you are not a fan of them? It looked delicious but I've been looking at a lot of pasileria's and such so I'm sure I'll be fine in eating my way through Spain. I'm hoping that I'll get some great pulpo and maybe be in the country when colcots start showing up.

Thank you for your help.

[Quimbombo]

They are delicious.

Our version stateside is the Napoleon.

[PBSF]

Every version that I've had in Spain is "sickly sweet" as another poster stated. It is almost like eating a bottle of marhsmallow cream with an extra dose of sugar. The napoleon that is found in the US are not always great but rarely run into one that is filled with so much soft meringue; more commonly filled with whipped cream or pastry cream.

[arobmadrid]

I would describe these as being "minging" - vile confections to avoid!

[mikey8811]

Just returned from a trip to Spain and while the desserts are good, they are indeed sickly sweet.... from all the pastries to even confectioneries like Turron. I am wondering how the people stay slim.

[Quimbombo]

They stay slim mostly by walking. But tha'ts changing due to the fast food culture growing among the young.

[mikey8811]

OK I can understand that. Both Barcelona and Madrid were actually very good for walking even though the Metro systems especially in Madrid were good. I found that I could walk easily between most sights even though the recent spell was warmer than expected for early Autumn.

[SnackHappy]

It's not just the walking. They take time to eat and enjoy food, normally eat smaller portions and keep very rich foods for special occasions. North-Amercians eat as if every day were Christmas.

[burgeoningfoodie]

Also maybe eat less carbs in Spain? Speaking of which I was wondering in Madrid are La Mallorquina and Riojano the two top pastelerias? Or do local prefer somewhere else?

[PBSF]

I would not consider La Mallorquina as one of the top pastelerias in Madrid. It is what I would consider a good everyday pastelleria, perfect for breakfast and snack. Good coffee and inexpensive. Try their ensaimada. There are savory things for lunch. Because it's location right on Sol, the first floor standup is bar packed all day and they do a big take away business. There is a second floor table service.
Riojano is more for special occasions, fancier and more expensive. Many are sold by weight. The fruit tarts are excellentThey have a small tea room in the back.
Further up on calle Mayor is probably my favorite, LaSantiaguesa. Beautiful shop with excellent pastries, cakes, large selection of cookies and some bread. They also have small non-descript branch in Chueca. Take away only. I also like the beautiful old style Niza and Antigua Pasteleria del Poza.

[burgeoningfoodie]

Ah okay. I just read about Santiaguesa last night in Maribel's guides. I think she also mentions some other places like La Violeta, Casa Mira, Viena LaCrem (though I think that is more a panaderia).

[debbiel]

Interesting. I recall having many fruit based desserts that were not particularly sweet beyond the fruit's natural sweetness. And creme de Catalan that was not overly sweet. And cheeses with a bit of honey and some nuts. I didn't, tho, have many pastries.