description Ensaimada Overview
Ensaimada is a spiral-shaped sweet pastry from Mallorca in Spain's Balearic Islands. Its dough is rolled thin, enriched with pork lard, coiled, proofed, and baked to produce a light interior with layered strands, usually finished with powdered sugar. Documented on Mallorca for centuries, the pastry is sold plain or with fillings such as squash preserve, cream, or chocolate, and the protected Ensaïmada de Mallorca name is governed by a regional geographical indication.
insights Ranking position
Ensaimada ranks #31 of 126 in the Pastry ranking, behind Pasticciotto Leccese, ahead of Tarte aux Fraises.
help Ensaimada FAQ
Why is lard used in a traditional Mallorcan ensaimada?
The name comes from the Mallorcan word saïm, meaning pork lard. Lard is stretched through the dough to help create the pastry's delicate layered coil.
What is the difference between plain ensaimada and ensaimada de cabell d'àngel?
The plain version is called lisa and has no filling. Cabell d'àngel is filled with sweet strands of candied squash before the dough is coiled and baked.
Does Ensaïmada de Mallorca have protected status?
Yes, Ensaïmada de Mallorca is protected as a European geographical indication. The designation connects regulated production and labeling with the island of Mallorca.
Why does ensaimada dough need such a long rise?
Its enriched, tightly coiled dough needs time to ferment and expand without losing the stretched layers. Many traditional methods allow the shaped pastries to rise for several hours or overnight.
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