Mallorcan Easter pastries
Easter pastries have a special place in Mallorca’s tradition and the recipes are passed down from generation to generation. Three main types of treats: panades, rubiols and crespells, are usually prepared for the holiday.
Panadas are savory pastries filled with pork, lamb or fish, alongside peas and sobrasada. They are made during the Holy Week and are a staple at family gatherings. First, the dough is kneaded, then the filling is prepared and, using molds, the baskets are filled with it, which are then sealed on top. All that remains is to put the pastries in the oven and wait until they are ready.
Rubioles are sweet, semi-circular pies made of thin dough with various fillings, such as cottage cheese, chocolate, cabello de angel (pumpkin jam). The dough is made from flour, butter, sugar and citrus juice. The pies turn out crumbly and very tasty.
Crespelles are crispy star, flower or heart shaped cookies. Crespelles are traditionally made from the dough left over from making rubiols pies. Since the preparation process is quite simple, children usually cut out the cookies, so that the younger ones take part in preparing the festive meal.
Not only are these Easter treats a local favorite, but the shared cooking process brings families together in anticipation of the holiday.
