Indulge your sweet tooth with traditional Catalan desserts!
Surprise! This one can be your meal and your dessert. Coca is a pastry that can be sweet, savory or even both, it all depends on the toppings which range from vegetables, meat, fish and cheese to sugar, nuts and fruit. Some variations of Coca even combine sweet and savory with a combination of meat and fruit toppings and fillings. If all of these options sound overwhelming just go for the Coca sprinkled with sugar, it’s a simple classic.
Mel i Mató
A more sophisticated dessert, Mel i Mató is fresh, soft cheese that is drizzled with honey and sprinkled with nuts. Mató is traditionally made with goat or sheep’s milk and has a similar consistency to ricotta cheese but a more mild flavor. Deliciós!
An egg-based custard topped with caramelized sugar, it is essentially the Catalan version of crème brûlée (but any local will tell you that Crema Catalana is far superior). The best thing about Crema Catalana is that it is often used in other Catalan desserts as a filling for pastries and cakes – you’ll never have to go without it!
Xuixo (pronounced like shoo-show) is a Gironese pastry that is filled with Crema Catalana before being fried and sprinkled with sugar… as you can imagine it is delicious! While it can be a dessert it also goes well with your morning coffee.
A crescent or roll-shaped pastry with a crumbly dough that is similar to shortbread. The dough is often filled with Crema Catalana or Cabell d’Angel before being fried. Cabell d’Angel, which translates to angel hair, is a jam made from the translucent pulp of Siam pumpkins. Although it originally hails from Mallorca, the Cabell d’Angel has spread throughout Spain and South America.
Text: Caroline Guardabassi