The recipe for Mallorcan panades and crespells so that your Holy Week tastes heavenly - Nivia Born Boutique Hotel
Scroll

The recipe for Mallorcan panades and crespells so that your Holy Week tastes heavenly

Easter in Mallorca is not only a time of deep reflection and religious traditions, but also an occasion to enjoy the island’s rich gastronomy. Among the most typical dishes are the Mallorcan panades and crespells, delicacies that have become an integral part of the celebrations of this time of year. Although there are small-scale bakeries that sell these delicacies, you now can reproduce these recipes at home by following the steps below.  

Mallorcan panades: empanadas with an identity of their own 

Many families get together around this time to make panades, which are made with lard (as long as they are not made of sweet dough). The most popular are the meat ones (lamb, pork, or chicken), which can be accompanied by peas and other vegetables. 

To cook about 20-25 units, you need 1 kg of flour, 250-300 g of lard, 125 ml of light olive oil, 250 ml of water and 3 egg yolks. For the filling, use 1 kg of leg of lamb (diced), Mallorcan sobrassada (about 150-200 g), Iberian bacon (approx. 200 g), peas, red pepper, pepper, salt, and oil. 

Steps: 

1.The first thing to do is to season the chopped meat with salt and pepper and set aside. 

2.Then mix the flour with the lard, oil, water, and egg yolks. Add the flour little by little until a uniform dough is obtained. 

3.When the dough is ready and we check that it does not stick to our fingers, we will make small baskets with a diameter of about 10 cm and 3-4 cm walls. 

4.Then season the peas with oil, salt, red paprika and pepper. 

5.Once the pie has a cylindrical base, add a few peas, a few pieces of bacon, lamb, a pinch of sobrassada and, once again, a few peas. 

6.Once filled, place a portion of dough (approx. 20 g) on the top as a lid and pinch the panades to seal them. 

7.Prick the panades with a fork to allow them to ‘breathe’ while baking. 

8.Preheat the oven to 180 degrees and bake the panades for about 50 minutes. 

 

Crespells: sweets that take us back to childhood 

Along with robiols, crespells are the most traditional sweet pastries for Easter in Mallorca. Because of their simplicity, this is an ideal recipe to make with children, who enjoy shaping them into hearts, stars, animals… 

Before making crespells, prepare 1 kg of flour, 8 egg yolks, 400 g of sugar, 400 g of lard, 120 ml of orange juice, 120 ml of oil, lemon zest and cinnamon. 

Steps: 

1.Place the lemon zest in a bowl. 

2.Pour in the sugar, lard, oil, orange, and cinnamon until a homogeneous mass is formed. 

3.Gradually add the flour while continuing to mix all the ingredients. 

4.After sprinkling a little flour on the surface, turn out a piece of dough and use the rolling pin to make a 1 cm thick dough. 

5.Using the moulds, we will shape the crespells. 

6.Place on a baking tray and bake in the oven at 180 degrees for about 25 minutes. 

7.Add icing sugar on top (optional) when cooled. 

Menú

reserva ahora en esta web y disfruta de VENTAJAS eclusivas
Best price guaranteed
Early check-in and late check-out

(subject to availability)

Complimentary Nespresso capsules
Welcome gift
Complimentary water
Airport pickup

when booking The Hidden Suite

Bottle of Moët on arrival

when booking The Hidden Suite

Advance communication of promotions
Free safe
Inscríbete a nuestra newsletter

* Campo obligatorio

Menu

book now on this website for EXCLUSIVE BENEFITS
Best price guaranteed
Early check-in and late check-out

(subject to availability)

Complimentary Nespresso capsules
Welcome gift
Complimentary water
Airport pickup

when booking The Hidden Suite

Bottle of Moët on arrival

when booking The Hidden Suite

Advance communication of promotions
Free safe
Subscribe to our newsletter

* Required field