A few weeks ago I wrote a post about the most traditional Catalan dishes. But what meal is ever complete without dessert? Want the low down on what Catalan desserts and sweets to order when that sweet craving comes knocking? Read on.
INDEX
Some of the traditional Catalan desserts and sweets:
Crema Catalana [1]
This is a very old traditional dessert to the region. In many ways it looks like a crème brûlée and the main ingredients are eggs and milk. However, unlike a crème brûlée, it is not baked but left to set and it is flavoured with cinnamon and lemon peel, not with vanilla. Finished off with a crust of caramelized sugar, it is a must-try for those that like creamy set sweets.
Mel i Mató [2]
A very simple dessert consisting of cottage cheese topped with honey and usually served with walnuts. It is a very mild dessert (personally, I prefer something a lot sweeter); however, it is a classic and will appear regularly in the daytime menu deals.
Xuixo [3]
They are deep fried pastries that make a very hearty breakfast. Originally from the city of Girona, they were created a century ago. These sugary coated delights also have a surprise custard filling and you will find them in most pastry shops.
Xocolata amb melindros or ensaimadas [4]
OK, you have all heard of churros con chocolate. Well, it is a tradition that hails from Madrid. To go Catalan, dip in some melindros (light biscuit lady finger) to your cup of chocolate. The Mallorcan ensaimadas (baked fluffy pastry shaped in a spiral) are also a popular accompaniment to soak up the delicious flavour.
Coca [5]
Coca is a type of bread and there can be many different varieties. Sweetened versions will have egg and sugar added. They can be found in all bakeries and my favourite is Sant Joan’s coca, made for the celebration on the summer solstice. It has candied fruits and pine nuts added to it. Yuummm.
Some more seasonal treats:
Panellets [6]
You will find theses little sweet morsels in the pastry shops around October and November. They are traditionally eaten on the 1st of November for All Saints Day, together with a glass of moscatel (sweet wine) as an accompaniment. The inner core is an almond paste and can have diverse toppings, the most classic one being toasted pine nuts.
Castanyes i Moniatos [7]
What better way to cheer yourself up when the weather starts to get colder than a roasted sweet potato and some chestnuts. Look for the simple cooking stands that pop up on the streets around October and November. It is an outdoor treat that you won’t find on a restaurant menu!
Mona de Pascua [8 & 9]
Before Easter you will notice some magnificent chocolate creations in bakery windows. These cakes are called Monas de Pascua [8] and are given by godparents to their godchildren for Easter. You can still find the old style ones [9]: doughnut shaped dough, baked with hard boiled eggs in them. You don’t have to be a godchild to eat one but you will have to wait until the Easter festivities arrive!
I hope this helps any sweet-toothed readers out there and that you get to try at least one of these desserts while walking around the city.
Photographs by demi, Quim Gil, Garett Ziegler, Moritz Barcelona, Juan Lupión, Jacinta Lluch Valero, Pablo Rodríguez and Annette White
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