Sweet Spanish Autumn: Buñuelos, Huesos de Santo, and Panellets Take Over

As the leaves turn and the air cools, Spain’s autumn dessert season swings into full gear. Forget the pumpkin spice—Spanish bakeries and markets are packed with buñuelos, huesos de santo, and panellets, traditional sweets that have been warming hearts (and stomachs) for centuries.

First up, we have buñuelos, the airy, deep-fried puffs that come with all sorts of fillings: chocolate, cream, custard, you name it! They’re light, a bit crispy, and satisfyingly messy—perfect for pairing with a warm cup of coffee or hot chocolate.

Then come the huesos de santo, or “saint’s bones.” These quirky treats are made from marzipan and shaped to resemble little bones, complete with a creamy filling that can vary from sweet egg yolk to chocolate. Originally meant to honor the departed on All Saints’ Day, these bones are now a Fall season staple for anyone craving a sugary twist.

And finally, panellets, the little nutty bites that are especially popular in Catalonia. These almond-based sweets are usually covered in pine nuts, giving them a deliciously crunchy exterior and a soft, marzipan-like center. They’re naturally gluten-free and a major hit for anyone who loves nuts and a hint of lemon zest.

So if you’re in Spain this season, don’t skip the pastry shop! These autumn treats are more than just desserts—they’re a slice of history and a taste of the changing seasons. Grab a bag and dive into a bit of Spanish tradition that’s just as sweet as it sounds.