Empanada de cordero is a type of Spanish empanadas originating from the Balearic Islands. Unlike their Galician counterpart, Mallorcan empanadas have a dough that’s prepared without yeast. The dough is made with a combination of egg yolks, lard or butter, flour, salt, olive oil, and lukewarm water.
Each empanada is typically filled with a mixture of diced lamb, chopped bacon, salt, and black pepper. The pastries are baked until lightly browned and the filling is fully cooked. Once prepared, empanadas de cordero are served warm or at room temperature.
Cocarrois is a traditional vegetable turnover originating from the Balearic Islands. The dough is similar to the island’s empandas de cordero, but it’s enriched with orange juice and sugar. Other ingredients used to make the dough include flour, olive oil, egg yolks, and lard or butter.
The filling is typically made with vegetables such as Swiss chard, cauliflower florets, and scallions, along with parsley, pine nuts, and raisins. The dough is stuffed, then closed and shaped into a half-moon. The pastries are baked until lightly browned, then served warm or at room temperature.
Considered the star of Catalan baked goods, coca is a traditional pastry prepared in a few varieties: sweet, savory, open, and closed. Depending on the variety, coca may take on various shapes and forms and resemble a flatbread, a pizza, or even a cake.
The sweet variety usually consists of flour, sugar, butter, and eggs, and it is typically topped or filled with candied fruit, marzipan, cream, or pine nuts. The savory variety is prepared in the same way, but sugar and eggs are replaced by yeast and salt.
VARIATIONS OF Coca
MOST ICONIC Coca
View moreFlores de hojaldre is a specialty of the Spanish city of Alcalá de Henares, consisting of puff pastry (hojaldre) that has been rolled into beautiful shapes of flowers or roses. It is the unique shape of the pastry that has given it its name, which translates to flowers of puff pastry.
At its simplest, flores de hojaldre are distinguished by a light, airy, and flaky texture, and they are usually served dusted with powdered sugar and accompanied by a cup of coffee on the side. Although it's most commonly made in the sweet version, this traditional Spanish pastry can also be savory, depending on the ingredients used for its preparation.
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