A Spanish Christmas Dessert Course for Irish Restaurants: Turrón, Polvorones and Panettone

December is the busiest month of the year for most Irish kitchens, and it is also the month when the pastry section has the least time. A Spanish Christmas dessert course solves both problems at once. The traditional sweets of a Spanish Christmas table were designed to be made in advance, to keep well and to be shared, which is exactly what a restaurant, hotel or deli needs in the weeks before the 25th.

This guide covers what is in our festive collection, three practical ways to put it on a menu, how to portion and store it, and how to turn the same range into hampers and gifts.

What is on a Spanish Christmas table

In Spain, the end of a Christmas meal is a tray rather than a single plated dessert. Everyone picks a little of everything with coffee or a glass of something sweet. Our festive collection follows that tradition:

• Turrón de Alicante: crunchy almond nougat made with honey and egg white.
• Turrón de Jijona: soft almond nougat with a smooth, melt-in-the-mouth texture.
• Chocolate turrón with almonds: almond nougat coated in dark chocolate.
• Mantecados and polvorones: crumbly shortbreads made with almond and butter.
• Marcona almonds: gently roasted, with a delicate crunch.
• Pan de higo: a traditional cake of figs, almonds and warm spices, very good with cheese.
• Artisan panettone: long-leavened, presented in a Weck glass jar (https://ladehesa.ie/products/artisan-panettone)

The whole range arrives ready to serve. There is nothing to bake, temper or set, and that is the point.

Three ways onto a Christmas menu

1. The petit four plate

The simplest win is a festive petit four plate served with coffee at the end of the Christmas menu. Per cover, plan on two small fingers of turrón (one Alicante, one Jijona or chocolate), one polvorón or mantecado and three or four Marcona almonds. It takes a minute to plate, it travels well to a party table, and it gives a set menu a clear finish without adding a dessert section to the prep list.

Cut the turrón bars into fingers before service with a heavy, warm knife and keep the cut pieces in an airtight box. Polvorones are fragile, so plate them last and keep them wrapped until then.

2. Panettone for dessert and brunch

A long-leavened panettone has a light, stringy crumb that takes heat well. For dessert, toast thick slices lightly and serve with crème fraîche and dark chocolate shavings (our artisan chocolate works well here: https://ladehesa.ie/products/artisan-chocolate). For a Christmas brunch menu, thick slices make an outstanding French toast with very little extra work. If you want the background on the bread itself, we wrote about it in /blog/mora-vasocurato-panettone-ireland

3. A cheese course with a Spanish accent

Pan de higo is the classic partner for a Spanish cheese board. A thin slice next to a hard sheep's cheese and a few Marcona almonds turns a standard cheese plate into something guests remember. Our guide to /blog/top-spanish-cheeses-irish-chefs has pairing ideas.

Portioning and cost control

Festive sweets are rich, so portions are small and waste is low. A single bar of turrón cut into fingers covers many coffee plates, and the shelf life means you are not throwing away unsold desserts on the 27th. Because nothing is baked to order, the cost per cover is predictable, and the plate can be added to a set menu price or sold as an extra with coffee.

For banqueting and parties, plate one tray per table rather than individual plates. It is faster, it matches the Spanish way of sharing, and guests tend to finish it.

Storage and service

• Keep everything sealed in a cool, dry place, away from the ovens and strong smells.
• Turrón and polvorones dislike humidity. Return opened bars to an airtight box between services.
• Serve at room temperature. Cold turrón loses its aroma and becomes hard to bite.
• Keep the panettone jar closed until service and slice to order.

Hampers, room gifts and the deli shelf

The same products work outside the dining room. The panettone in its Weck jar reads immediately as a premium gift, and turrón bars, Marcona almonds and pan de higo build an easy Spanish hamper alongside a bottle of wine. Hotels can use them as Christmas room amenities, and delis can sell them by the piece or in boxes. One order can cover the menu, the gifting and the shelf.

Plan the order now

Festive lines are made for a limited period each year, so the order is best placed in October or early November, once the Christmas menu is set. If you are building a wider December offer, our /blog/spanish-aperitivo-program-irish-bars guide covers the savoury side of the party season, and the full range is on our products page (https://ladehesa.ie/products)

To get trade prices and samples, tell us your menu and expected covers through our contact page (https://ladehesa.ie/contact), message us on WhatsApp at +353 86 393 8481 or email hello@ladehesa.ie.

Frequently asked questions

When should an Irish restaurant order Spanish festive products?

Plan the order in October or early November. Festive lines are made for a limited period each year, and the Christmas menu, hampers and corporate gifting are usually decided weeks before the first party booking.

How much turrón do I need per cover for a petit four plate?

Two small fingers of turrón, one polvorón or mantecado and three or four Marcona almonds is a generous coffee plate. Cut turrón bars into fingers before service and keep them airtight.

Can panettone be used beyond dessert?

Yes. Lightly toasted it works with crème fraîche and dark chocolate, and thick slices make an excellent French toast for a Christmas brunch menu. The Weck jar also works as a display piece and a gift.

How should festive products be stored?

Keep them sealed in a cool, dry place away from heat and strong smells. Turrón and polvorones dislike humidity, so return opened bars to an airtight box between services.