Spanish pastries are here to tempt you year-round, with the chocolate napolitanas of La Mallorquina or the chocolate con churros at Chocolatería San Ginés, for example.

But their scale-tipping powers become even harder to resist around holidays. At these times, be prepared to either let out the belt a notch or hit the gym a little harder, for you won’t want to miss at least trying these special pastries, available for a few weeks at most at your local pastelería.

Here are my top five favorite seasonal Spanish pastries:

5. December/January: I really don’t like the round, sometimes cream-filled roscón de reyes, but it is super popular with most people around Christmas and Reyes (Epiphany).

4. November: For Day of the Dead you’ll find marzipan shaped like huesos de santos or saints’ bones with various sweet fillings. Nothing like religious relic-tinged culinary humor.

3. November: Another All Saints’ Day specialty are cream puffs, buñuelos de viento. There’s no linguistic link, but they always remind me of Spanish surreal filmmaker Luis Buñuel.

2. May: Madrid’s got its own special treat for the Fiestas de San Isidro, in honor of the city’s patron saint. Try these anise-flavored donuts or rosquillas de anís.

1. March/April: Described by one Spanish girl I know as a “bomba de calorías,” torrijas, or Spain’s version of French toast, are a cinnamon-sugary fried treat sold around Holy Week.