Ensaimada

Its airy texture comes from a labor-intensive process of laminating dough with lard into up to 20 paper-thin layers, resulting in a flaky, buttery crumb. Dusted with icing sugar and sometimes filled with custard or sobrassada, each spiral measures about 12 inches across. This pastry shines as a breakfast treat or post-dinner snack, offering a delicate balance of crispness and softness that has made it a Balearic icon for centuries.