Christmas Recipes | The best desserts to prepare for Christmas

The Christmas He is sweet. And this is for many reasons. For the nougats, for the panettones, for the roscones de reyes, for the hot chocolate, for the gingerbread cookies just out of the oven… Nobody expects to follow the diet in December (and January) .

Much of the blame lies with the large meals that accumulate at this time. For after seafood, sausages and roasts you can’t miss a good one dessert. Because with the assortments of polvorones, wine donuts, chocolates and a wide variety of nougats, this is not enough. Or at least that’s the opinion of most hosts who offer their home as a meeting place on Christmas or New Year’s Eve.

Even if you can always resort to the classics (a grandmother’s cake, a good homemade flan or rice pudding), these special dates are an opportunity to innovate. That’s why we’re leaving here four simple and colorful proposals so that your guests ask you for the recipe.

Cheesecake and nougat

Cheesecake and nougat. Shutterstock


  • 200 grams of digestive biscuits

  • 120 grams of butter

  • 800 milliliters of cream

  • 800 grams of Philadelphia cheese

  • A tablet of Jijona nougat

  • eight eggs

  • 300 grams of sugar

  • a tablespoon of flour


  • The first thing is to melt the nougat so that it fits well into the dough. To do this, it must be heated over low heat with the cream. Once the lumps are broken, let cool.

  • During this time, the oven must be turned on at 180 degrees so that it heats up.

  • The next thing is to prepare the base for the cake. To do this, simply melt the butter, crush the cookies and create a sandy dough. Coat the bottom of the mold.

  • Now it’s time to beat the cream and nougat with the cream cheese, eggs and sugar. Once the homogeneous mixture obtained, add a tablespoon of flour.

  • Pour the filling on the bottom.

  • Bake at 180 degrees for about 40 minutes. This way it will be creamy. If you prefer a little more liquid, leave less than 35 minutes. If you are looking for a more compact texture, leave it on for five more minutes.

Chocolate truffles

Chocolate truffles. Shutterstock


  • 200 grams of dark chocolate

  • 140 grams of cream

  • six cookies

  • a vanilla pod

  • Pure cocoa powder


  • Infuse the cream with the vanilla pod. To do this, heat in a saucepan over low heat until boiling. Remove vanilla and set aside.

  • Meanwhile, chop the chocolate with a knife as small as possible. There is also the possibility of grating it.

  • Pour the infused cream over the chocolate so that it melts.

  • Once a homogeneous and shiny cream is obtained, cover with cling film and leave to cool for at least two hours.

  • The last thing is to make the shape of the truffles and coat them with pure cocoa powder.

Pears in wine with ice cream

Pears in wine with ice. Shutterstock


  • four large pears

  • Half a liter of red wine

  • 150 grams of sugar

  • a cinnamon stick

  • Orange zest

  • zest of a lemon

  • Vanilla ice cream


  • Carefully peel the pears, keeping the peduncle up.

  • Infuse the wine with the cinnamon and the orange and lemon peels. When hot, add the sugar.

  • A few minutes later, add the pears and cook for half an hour.

  • Remove the pears and reduce the broth until a full-bodied sauce remains.

  • Serve the pears drizzled with sauce and a scoop of vanilla ice cream.

Millefeuille with nougat cream

Millefeuille with nougat cream. Shutterstock


  • Two sheets of puff pastry

  • 500 milliliters of whole milk

  • four egg yolks

  • 125 grams of sugar

  • 50 grams of cornstarch

  • A tablet of Jijona nougat

  • icing sugar


  • The first thing to do is to cut the two sheets of puff pastry into individual portions and cook them for the time indicated on the package. To book.

  • The next step is to prepare the nougat pastry cream. To do this, you must heat the milk (except a glass, which we will reserve) over low heat in a saucepan with the nougat tablet. Separately mix the eggs with the sugar and incorporate. At the same time, dissolve the cornstarch in the glass with the milk that we had reserved. Add to mixture over heat and stir until thickened. Remove from heat and let cool.

  • The last thing is to assemble the dessert. Pour the cream on a sheet of puff pastry and place another on top. Decorate with icing sugar. And ready.


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