Top 9 Catalan Desserts

Crema Catalana is a popular Spanish dessert made by baking a custard consisting of milk, cornstarch, and eggs in an oven. After baking and cooling, the dessert is sprinkled with sugar and broiled or burnt with a torch to create a crispy, burnt caramel top layer. Sometimes, crema Catalana may be flavored with cinnamon, lemon, or orange zest. The dessert is also known as Crema de Sant Josep, since it is traditionally prepared on March 19, celebrating the saint. It is also the oldest European custard dessert, dating back to the 14th century. Crema Catalana has such a distinctive flavor that it is often used in the preparation of other desserts such as ice cream and torró, a nougat-like sweet.Expand

In its basic form, this traditional Catalan dessert is a simple combination of honey and mató (also known as brossat or brull)—a subtly sweet fresh cheese that is made from goat, sheep, or cow milk. The dish is assembled by placing a piece of mató and then generously drizzling it with honey. A common homemade dessert as well as a regular restaurant dish, mel i mató is easily modified with the addition of nuts, jams, and dry or fresh fruit.Expand

Panellets are small marzipan sweets that that come in different forms and variations. They are made from three types of marzipan; basic, coarse, and fine, and various candied fruits or jams can be added to the marzipan. They are an all-natural product made using as few ingredients as possible, without the addition of any artificial colourings or preservatives. The marzipan is made by combining one kilogram of ground almonds with one kilogram of sugar and adding one whole egg, after which the combination is left to rest for 24 hours. The additional ingredients are then added to the mix, and they can include lemon and orange peel, hazelnuts, pine nuts, chestnuts, coffee, etc. Panellets are then shaped and baked in the oven at approximately 220°C. Traditionally prepared for the feast of All Saints, these sweets are typically enjoyed with a glass of dessert wine on the side.Expand

Neula is a Catalan biscuit consisting of flour, sugar, beaten egg whites, butter, and lemon juice. The biscuits are very light and thin, and they are typically rolled into hollow tubes. Neulas are traditionally consumed during the Christmas season, accompanied by a Catalan sparkling wine called cava. The name neula is derived from the word nebula, meaning fog, referring to their delicate and light texture.Expand

The colorful mona de Pasqua is a traditional Catalan Easter cake symbolizing spring and the end of Lent. Although there are numerous versions of the cake, it most usually consists of a sweet brioche dough that is stuffed with candied fruit and topped with hard-boiled eggs. Many versions of the cake are filled with cream, chocolate, or fruit jam, and covered with almonds or crème brûlée. The cakes are typically decorated with inedible baby chicks, chocolate eggs, or figurines of popular cartoon characters. The word mona in its name is derived from the Arabic munna, meaning gift or offering, because godparents traditionally give the cake to their godchildren on Easter.Expand

Carquinyolis are traditional Catalan versions of biscotti, similar to the Tuscan cantuccini. They are made with a mixture of flour, eggs, sugar, and toasted almonds, and sometimes anise and lemon. The almonds used should be left unpeeled and soaked in water before being added to the mix. The resulting biscuits, about 1 cm thick, are typically baked twice. Carquinyolis are served as a dessert, typically accompanied by a glass of sweet wine on the side. Variations on these biscuits, apart from the original cantuccini, also exist in Aragon, the Balearic Islands, Occitania, and Sicily.Expand

Postre de músico is a simple Spanish dessert consisting of various nuts. Typically, almonds, hazelnuts, walnuts, and pine nuts are used, while many also include dry fruit, such as raisins, figs, and dry apricots. All the elements are served on a platter, and they are usually not mixed. This plate is typically served as a dessert, commonly with a digestif or dessert wine. The drink can be served separately, but small shot glasses can also be placed on the plate. The name of this traditional dessert translates as musicians' dessert. The story is that an assortment of nuts was typically given to street musicians or that it was a typical snack enjoyed by musicians and other performers as they did not have time to enjoy a whole meal. Expand

Orelletes are Spanish and Andorran pastries that are especially popular in Catalonia and Valencia. The dough is made with flour, sugar, eggs, anisette, and olive oil, but it might also include orange and lemon juice or zest. The dough is traditionally fried by women, and in the past, the pastries had often been consumed after mass, when they were accompanied by a glass of sweet local wine. The name orelletes means ears, referring to the ear-like shape of these festive pastries that are present at most weddings, birthdays, and similar celebrations. For the best experience, orelletes should be dusted with powdered sugar.Expand

Mató de Pedralbes or mató de monja is a traditional Catalan dessert originating from Barcelona, where it’s made with flavored sweetened milk. It is believed that the dessert was invented in the 19th century by nuns of the convent located in the neighborhood of Pedralbes. They wanted to create a richer version of the famous crema catalana. The custard typically consists of milk, sugar, maize flour, egg yolks, and the combination is flavored with cinnamon sticks.Expand