The pumpkin jam pancakes They are one of the sweet treats most deeply rooted in Mallorcan tradition. They are a type of rubiol that does not take on as much color as the usual ones and that, traditionally, does not have sugar in the dough.
This recipe combines a soft and delicate dough with the intense and aromatic filling of the pumpkin, a local Mallorcan variety much appreciated for its natural sweetness and honeyed texture.
Blanquets are a perfect example of how traditional Mallorcan pastries are closely linked to the territory and local varieties. Cooking them is preserving culture, agriculture and memory.
If you are looking for a traditional Mallorcan dessert with local produce, this recipe is ideal for celebrations or to enjoy with family.
🎃 Local variety: Encarabassado pumpkin.
📅 Sowing time: mid-May – end of June.
🌾 Harvest: from September.
👉 In our store you can buy pumpkin seeds to grow it in your garden.
*Blanched is a type of rubiol that does not take on as much color as the other, and that does not contain sugar.
For the white pasta:
For the filling (scalloped pumpkin jam):
First we will prepare the pumpkin jam. Boil the pumpkin sliced in two pieces, and once boiled, separate the pulp and put it in a colander.
In a pot, put the pulp of the butternut squash, the sugar, the lemon peel and the cinnamon stick. We have to cook it over a slow fire, in 4 or 5 peaks, stirring all the time so that it doesn't stick.
Once the jam is made, we will prepare the whites. For the pasta, first put the water and oil in a bowl. We melt the saím and add it to the bowl. We will keep adding the flour until the liquid has all been drunk.
Knead the well-kneaded dough and we can now prepare the whites. For this reason, we will follow the same procedure as for the rubiols. With the help of a rolling pin, roll out a portion of the pasta until it is thin. We place a generous spoonful of the jam in the center of the pasta, and fold it to close in the shape of a half moon. We spit well after the filling, cut off the excess pasta and seal it with a fork or similar.
Once they are done, place them on top of a tin on baking paper and bake them at 150ºC for about 20-30 minutes. Once removed, let them cool, sprinkle powdered sugar on top and enjoy!
Source of the recipe: Jerònia Fiol Garau – Montuïri. Original recipe from the possession of Albenya (Randa).
This custard combines the mild sweetness of wheat from the Indies with the intense taste of palo liqueur, in an original proposal well rooted in Mallorcan cuisine.
This dish is a classic of Mallorcan cuisine, ideal for the cold months, it is a winter recipe that combines the creamy texture of Mallorcan chickadees with the softness of cod and the freshness of spinach.
Do you want to plant this Local Variety? Visit our local seed store
