Ensaïmada
Spiral-shaped Mallorcan pastry made with pork lard (saïm), dusted with powdered sugar. Plain or filled with cabello de ángel, cream or chocolate.
The ensaïmada is Mallorca's signature pastry: a coiled spiral of light, slightly sweet dough enriched with pork lard (saïm in Catalan) and dusted with powdered sugar before serving. The lard is what makes it distinctive; it produces a flaky, almost feather-light layered texture that no butter pastry quite matches. Plain (ensaïmada llisa) is the everyday breakfast version, eaten with coffee. Filled versions (ensaïmada de cabello de ángel, with squash strands; de crema, with custard; de tallades, with cured pumpkin) are larger, often eaten on weekends or carried home as gifts. The pastry holds a DOP, Ensaïmada de Mallorca, which restricts the name to Mallorca-made versions.
How it's served
At breakfast with coffee or hot chocolate, usually still slightly warm, in slices pulled by hand. Travellers carry whole large ones home in distinctive octagonal boxes. Available at any bakery (forn) in Palma and across Mallorca.
Regional variation
The plain breakfast ensaïmada is small and personal-sized. The larger party versions (ensaïmada gran) can stretch to 30-40cm across and feed a table. Fillings vary by bakery; cabello de ángel (squash-strand jam) is the most traditional, custard and chocolate the most popular modern.
- Origin
- Mallorca
- Etymology
- From the Mallorcan Catalan saïm ('pork lard').
- Also called
- ensaimada
Frequently asked
What is an ensaïmada?
A coiled spiral pastry from Mallorca, made with a yeasted dough enriched with pork lard (saïm) and dusted with powdered sugar. The lard gives it a flaky, feather-light layered texture. Eaten plain at breakfast or filled with cream, chocolate or cabello de ángel as a treat.
Why does ensaïmada use lard instead of butter?
Tradition and texture. Pork lard (saïm) was the cooking fat of Mallorcan kitchens long before butter became common; the pastry developed around it. Lard also produces a flakier, lighter layered texture than butter would. The DOP Ensaïmada de Mallorca requires it.
Where can you buy real Mallorcan ensaïmada?
Any traditional bakery (forn) in Palma and across Mallorca. The DOP Ensaïmada de Mallorca certification means only Mallorca-made pastries can carry the name legally. Look for the DOP seal, or buy directly from old-school bakeries like Forn des Teatre in Palma or Ca'n Joan de S'aigo.
Related terms
- SobrasadaMallorcan cured pork sausage that's spreadable rather than sliceable: soft, paprika-red, eaten on bread or stirred into sauces.
- Coca mallorquinaMallorcan flatbread, savoury or sweet. The savoury coca de trampó tops it with summer vegetables; the sweet coca de patata is brioche-light, dusted with powdered sugar.
- Pa amb tomàquetCatalan bread rubbed with garlic and ripe tomato, finished with olive oil and salt. Comes with almost every meal.
- Gató d'ametllaMallorcan almond cake: a dense, gluten-free sponge built almost entirely from ground almonds, lemon zest and eggs. Served with almond ice cream.
- Hierbas de MallorcaMallorcan herbal liqueur, anise-based, infused with wild herbs. Comes in three styles: sweet (dulces), dry (secas) and mixed.
- TumbetMallorcan vegetable casserole: layered slices of fried potato, aubergine and red pepper, all topped with tomato sauce. The Mallorcan answer to ratatouille.