Catalan Cuisine - Sweets and Desserts

Sweets and Desserts

• Crema catalana, the famous yellow cream made with egg yolk, milk and sugar, whose denseness is between a crème pâtissière or natillas and a flan; used to stuff a great amount of pastries, or to make simple desserts with, for example, fruit, and that is also eaten in a small flat pottery plate, after covering the cream with white crystal sugar and burning it, in order to create a layer of solid sugar that has to be broken with a small spoon before reaching the cream.
• Mató de Pedralbes or mató de monja is another kind of Catalan cream, similar to crema catalana, originating in Barcelona.
• Menjablanc or menjar blanc, typical of Reus but eaten all over Catalonia, is a kind of white cream made with almonds, from which a sort of milk is first obtained, followed by a cream to be eaten with a small spoon.
• Peres de Lleida is a typical dessert originated in Lleida composed of peeled pears cooked in a kind of lighter crema catalana and served cold, covered by meringue and decorated with cherries.
• Xuixos are fried pastries created in Girona and stuffed with crema catalana.
• Mel i mató, a dessert of mató cheese with honey
• Pastissets, or casquetes, de cabell d'àngel are sweet half-circle shaped pastries stuffed with cabell d'àngel (a sort of marrow jam) and covered with white crystal sugar which are eaten at coffee time.
• Carquinyolis are little crunchy almond biscuits often eaten at coffee time.
• Catànies are Catalan marcona almonds covered with white chocolate and powdered black chocolate to be eaten with the coffee.
• Pets de monja are small nipple-shaped and -sized biscuits also eaten at coffee time. At first they were called pits de monja (nuns' nipples) but time has changed their name to the current pets de monja (nuns' farts).
• Sweet coques were at first eaten only on holidays. Catalonians have at least one type of traditional coca for each holiday and feast day of the year.
• Orelletes are thin fried pastries covered with sugar and eaten during Carnival. They also exist in nearby regions in Spain or France.
• Sweet bunyols as bunyols de vent, bunyols stuffed with crema catalana or bunyols de l'Empordà are typically done and eaten on Wednesdays and Fridays during Lent.
• Mona de Pasqua is a pastry richly covered with almonds, yolk jam, chocolate eggs (or, currently, large chocolate sculptures) and coloured decoration that the godfather and godmother give as a present every year to their godchildren on Easter (Pasqua). It is an ancient pre-Christian tradition which marked the passage from childhood to the adult world. At first, it has one egg for each year of the children's age, and continuing to add one egg each year until twelve, as at thirteen they are no longer considered children.
• Panellets are small pastries made of pine nuts, almonds and sugar with different shapes and flavors, eaten during la Castanyada, which Catalans celebrate on 1 November instead of Halloween. Their origin is Jewish, before the Middle Ages, but the tradition of castanyada is much older.
• Tortell, also called torta or roscó in Northern and Southern dialects. It is round, it can be made of puff pastry or a mixture similar to lionesas and palos, and stuffed with trufa (a mixture of cacao, chocolate and cream) or with crema catalana. It is typically bought and eaten after Sunday's lunch, in family or with friends. A common alternative is called the braç de gitano (Gypsy's arm), that in Catalonia is always covered with yolk jam.
• A specific tortell is in fact a special coca that Catalonians only eat on the Day of the Three Kings (6 January) which is called "tortell de reis" (or galeta de reis in French Catalonia) a typical ring-shaped pastry stuffed with marzipan or Catalan cream (crema catalana) and topped with glazed fruit and nuts.
• Torró, a Christmas sweet made with almonds with DAO of Agramunt (Lleida).
• Neules are also eaten on Christmas in Catalonia. They are dipped in cava (Catalan champagne). They have the same origin as waffles and Belgian Goffres.