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How rich are the ensaimadas! I used to make it following the steps in the book "Bread and pastries with Thermomix" but since I discovered the recipe published in "Our regional cuisine" I have chosen the latter.

You will see that it is very simple. The only thing that may seem more difficult is the formed but I leave you some pictures so that you have no doubts.

My advice, that you leave it ready in the evening to bake it the next day in the morning. When you get up, you bake it (15 minutes) and you will have a delicious warm treat for breakfast, a luxury.

And here I put the version of sweet ensalmada but if you prefer it salt (also delicious for a snack) you have to follow the same steps and, when you get to the filling, replace the angel hair for sobrasada. You can get an idea, right?

You can make ration ensalmadas (in terms of shape, similar to ham and cheese shells that you liked so much), one large or two medium ones like I did this time. I hope you like them so much that it becomes one of your basics.

Equivalences with TM21

More information - Ham and cheese shells

Source - Our regional cuisine

Discover other recipes of: Dough and Bread, Desserts

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  1.   maram said

    Mallorcan ensaimadas have a trick that is not explained in this recipe, but they are also good. Greetings

    1.    Ascen Jimenez said

      Can you tell us? We will be happy to test it and add it to the instructions. Kisses!

  2.   Jeni said

    Can you change the lard for something else? PS a vegetarian

    1.    Ascen Jimenez said

      Hi Jeni,
      Try olive oil. Let's see how it goes.
      Take care!

  3.   MARIVI said


    1.    Ascen Jimenez said

      Hi Marivi,
      Yes, it puts it in the recipe, in the preparation section. It is put with the hands once the dough has been stretched. Then we will place the filling.
      Also look at the images that I think help to understand it.
      A hug

  4.   v. sanchis said

    Hello, I am trying to make the ensaimada using your recipe and others that I have seen on the internet, regarding Maram's comment, the trick, from what I have been able to deduce from the videos I have seen, is that they (Mallorcan ovens, see on youtube a video of a cala dor oven) after rolling the dough they twist it on itself, which you have not done, that's why yours remains with a smooth surface and not with a flaky appearance.
    Thank you

    1.    Ascen Jimenez said

      Thanks for the info! Sharing we all learn 😉
      A hug

  5.   graciela said

    great !!!!!!

    1.    Ascen Jimenez said

      Thanks Graciela!

  6.   Ana said

    Hi! I love the recipe!

    If I make them individual, do I need the butter?

    1.    Ascen Jimenez said

      Hi Ana,
      Yes, yes, butter is used equally.
      You will tell us how they look on you
      A hug!

  7.   Meri said


    I have several questions, to see if you can answer them.
    In order to make the recipe, do you have to put the butterfly? And once the dough is made, can it be frozen to bake later?

    Thanks a lot! 🙂

    1.    Ascen Jimenez said

      Hi Meri,
      No, to make the dough it is not necessary to put the butterfly. When it is necessary to fit it, we specify it.
      About freezing it, I don't dare tell you anything… I haven't tried it 🙁 Sorry.
      A hug!

  8.   Romy said

    Hello, beautiful, I wanted to ask you if I can fill you with pastry cream. Thank you.

    1.    Ascen Jimenez said

      Hi Romy,
      Of course! sure it will be delicious.
      You'll tell me

  9.   Romy said

    Hello, beautiful, I wanted to ask you if I can fill it with pastry cream. Thanks

  10.   Romy said

    Thanks Ascen, the truth is that thanks to you I surprise mine every two by three. Keep publishing such good and delicious recipes. I love your blog ¡¡¡¡¡A hug.

  11.   Cris said

    The ones that ask if butter is necessary, if not they are ensaimadas, the name comes from butter, in Mallorcan butter is saïm, that is why they are called ensaïmades !! 😉

    1.    Ascen Jimenez said

      Thanks Cris!

  12.   Ana said

    5 * recipe. They are some perfect ensaimadas. It is an infallible recipe !!!! In addition, the cost of the ingredients is very low !!! Everyone likes it. Both filled with angel hair or cream. Without filling it is also delicious. Thank you very much for sharing this recipe.

    1.    Ascen Jimenez said

      Thanks to you, Ana. I also love this sweet 🙂