There’s many traditional pastries in Spain, but if there’s one that is as common as croissants for France, that’s the Ensaimada, a flat roll made with a dough that incorporates lard instead of butter (“saim”, in Majorcan). The two most common varieties are the plain one and the one with “cabello de angel” (quince squash), but in Mallorca you’ll see it with lots of different fillings: whipped cream, chocolate, custard, pistachio, marzipan, apricots… even sobrassada (paprika pork spread) with honey
