Ensaïmada is a pastry product from Majorca, Spain. It is a common cuisine eaten in most former Spanish territories in Latin America and the Philippines, which has been continuously made and eaten for a very long time.
The first written references to the Majorcan ensaïmada date back to the 17th century. At that time, although wheat flour was mainly used for making bread, there is evidence that this typical pastry product was made for festivals and celebrations.
The first written references to the Majorcan ensaïmada date back to the 17th century. At that time, although wheat flour was mainly used for making bread, there is evidence that this typical pastry product was made for festivals and celebrations.
The ensaïmada de Mallorca is made with strong flour, water, sugar, eggs, mother dough and a kind of reduced pork lard named saïm. The handmade character of the product makes it difficult to give an exact formula, so scales have been established defining the proportion of each ingredient, giving rise to an excellent quality traditional product. The name comes from the Catalan word saïm (pronounced: [səˈim]), which means 'pork lard' (from Latin sagimen, meaning 'fat').
In Ibiza there is a sweet called greixonera made with ensaimada pieces left over from the day before. Among the variants of ensaimada the most common are:
In the Philippines, a Spanish colony for over 300 years; the Majorcan ensaïmada (commonly spelled ensaymada in Tagalog and Cebuano) has evolved over the centuries and is perhaps one the most common delicacies in that country, the ensaymada is a brioche made with butter instead of lard, and topped with grated cheese (usually aged Edam, known locally as keso de bola) and sugar. Upscale versions of ensaymada are also topped with butter cream and sugar. It is extremely popular throughout the islands, especially during the Christmas season, when it is often, although not always, eaten with hot chocolate (Antonio Pueo is most popular) and strawberries.
In Puerto Rico, another Spanish colony until 1898, the ensaïmada is called mallorca and is traditionally eaten for breakfast or as an afternoon snack.
In Ibiza there is a sweet called greixonera made with ensaimada pieces left over from the day before. Among the variants of ensaimada the most common are:
- Llisa (literally plain) with no extra ingredient.
- Cabell d'àngel (literally angel's hair), the stringy orange strands found inside pumpkins are cooked with sugar to make a sweet filling that is rolled inside the dough.
- Tallades (literally sliced) covered with Sobrasada and pumpkin, obtaining a bittersweet taste. It is typical of Lent days.
- Filled with sweet cream, chocolate or turrón paste.
- Covered with apricot.
In the Philippines, a Spanish colony for over 300 years; the Majorcan ensaïmada (commonly spelled ensaymada in Tagalog and Cebuano) has evolved over the centuries and is perhaps one the most common delicacies in that country, the ensaymada is a brioche made with butter instead of lard, and topped with grated cheese (usually aged Edam, known locally as keso de bola) and sugar. Upscale versions of ensaymada are also topped with butter cream and sugar. It is extremely popular throughout the islands, especially during the Christmas season, when it is often, although not always, eaten with hot chocolate (Antonio Pueo is most popular) and strawberries.
In Puerto Rico, another Spanish colony until 1898, the ensaïmada is called mallorca and is traditionally eaten for breakfast or as an afternoon snack.