Pastries

Arab influence

The Arab domination of Mallorca, which began in 902 and lasted until the Christian conquest in 1229, left an indelible mark on the island’s gastronomy. During this period, the Arabs introduced ingredients and culinary techniques that transformed the local cuisine.

Ingredients and techniques

• Almonds and Nuts: The Arabs brought with them the cultivation of almonds, which became an essential ingredient in Mallorcan confectionery. Almond-based sweets, such as gató de almendra, have their roots in Arab recipes.
• Honey and Sugar: Honey, used as a natural sweetener, and sugar cane were key additions of the Arabs. The combination of dried fruits and honey, typical of Arab desserts, can be seen in many Mallorcan sweets.
• Spices and Aromas: The use of spices such as cinnamon and saffron, as well as citrus fruits such as orange and lemon, added new nuances of flavor to local desserts. These ingredients are still fundamental in the island’s confectionery today.

Outstanding products

• Nougat and Marzipan: Although generally associated with Christmas, these sweets have their origins in Arab confectionery techniques.
• Dates and Candied Fruits: The use of dates and other candied fruits, typical in Arab desserts, was integrated into local recipes.

Jewish influence

The Jewish presence in Mallorca also played a crucial role in the evolution of its pastries. During the Middle Ages, Mallorca’s Jewish community, known as the “xuetes”, developed and perfected many recipes that are still part of the island’s culinary heritage today.

Key contributions

• Lard: After the forced conversions to Christianity, Jewish converts (xuetes) introduced the use of lard in baking, a technique that allowed the creation of products such as ensaimadas. Although lard is a non-kosher ingredient, its use became widespread in Mallorcan cuisine as an adaptation to the new religious and social circumstances.
• Festive Pastries: The Xuetes kept many of their culinary traditions, adapting them to Christian festivities. Thus, sweets such as robiols and crespells, typical of Easter, are influenced by Jewish festive recipes.

Outstanding Products

• Ensaimadas: The ensaimadas recipe was consolidated during this period, with its characteristic use of lard, an ingredient introduced by the Xuetes that gave it its spongy texture and unique flavor.
• Crespells and Robiols: Sweets associated with Passover, reflecting the combination of Jewish traditions with local ingredients and techniques adapted to the new religious realities.

Legacy and preservation

The fusion of Arab and Jewish influences in Mallorcan pastries has created a unique and varied culinary tradition. Today, these sweets are not only enjoyed in Mallorca, but are also appreciated for their historical and cultural richness. The preservation of these recipes and techniques is a testimony to the cultural mix that has shaped the island’s identity.