Spanish Food Series Part IV: Ensaimadas

The Ensaimada de Mallorca is a traditional Mallorquin pastry that was traditionally consumed during parties and celebrations since the early 17th century.

The pastry is made out of flour, sugar, water, eggs and pig’s fat manteca or saïm in Mallorquin which is what gives it its name. (Sorry, not traditionally vegan but you can find vegan versions in eco shops and bakeries).

Various types of fillings exist for the ensaimada but only two types are protected by the Geographical Indication Ensaimada de Mallorca. The most common one is called Lisa which means smooth or plain. The second type is filled with cabello de ángel or angel’s hair, a sweet made by caramelizing the fibery pulp of any pumpkin-like gourd. Both types of ensaimada, optionally and once made, can be sprinkled with powdered sugar.

Other variants found which are not covered by the Protected Geographical Indication are filled with cream, pastry cream, burned pastry cream, de tallies or filled with chocolate, entrunyellada or filled with almonds, and so on.

Horno Santo Cristo was founded in 1910 by the Coll family. After decades of dedicating itself to making traditional Majorcan pastries, it became one of the most emblematic places in the city of Palma, where you can find the most authentic typical products of the island.

From the year 1960, the oven passed into the hands of the brothers Ángel and Pedro Calleja who personally contributed and promoted the business in all its magnitude and dimension through a visionary and revolutionary idea: the personalized and direct delivery of Ensaimadas to hotels. Now Horno de Santo Cristo is one of the best-known bakeries inside and outside the island to offer this delicious and special Protected Geographical Indication Spanish sweet.

Have you ever tried an ensaimada? What is your favorite version? Plain, almonds, cream, or chocolate?

If you are relocating to Spain, don’t miss this treat!

By |2020-07-08T21:00:14+00:00July 5th, 2020|The Relocations to Spain Journal|

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