Home · Recetas · Technical Sugars · Pumpkin and Cinnamon Panellet

Pumpkin and Cinnamon Panellet

Panellets are one of the most representative sweets of the Catalan tradition, especially linked to the Castanyada. Its marzipan base, made from ground almonds and sugar, offers a tender and comforting texture, perfect to combine with autumnal and warm flavors.

In this contemporary version—Pumpkin and Cinnamon Panellets—we reinterpret the classic recipe with a seasonal touch. Our Raw Marcona almond flour provides a natural smoothness and an elegant flavor, while the roasted pumpkin adds moisture, sweetness, and a vibrant color. Cinnamon, on the other hand, envelops the whole with spicy notes that evoke autumn at its finest.

The result is a smooth, aromatic, and nuanced bite, where tradition meets creativity. These panellets not only preserve the artisanal spirit of the Catalan dessert but also enrich it with a current and sophisticated proposal.

✨ If you are passionate about panellets, we invite you to also discover our recipe for Coconut, yuzu and sesame Panellets, where exotic flavors combine with tradition to offer a different and delicious experience.

Pumpkin and Cinnamon Panellet

Ingredients

Pumpkin and Cinnamon Panellets
- 200g -
  Icing sugar
- 250g - Raw Marcona almond flour.
- 50g - Shredded coconut.
- 40g - 33D powdered glucose
- 100G -
  Egg white.
- 50g - Taste Colour pumpkin powder.
- qs - Cantonese pumpkin seeds.

Prepared by

Pumpkin and Cinnamon Panellets
1. In the mixer, combine the icing sugar with the almond flour, pumpkin powder, shredded coconut, and powdered glucose.
2. Knead with the paddle for one minute.
3. Add the egg white to the previous mixture and knead for one more minute until a homogeneous dough is obtained.
4. Make 20 gr balls and press with a thread in three sections to create the pumpkin effect.
5. Steam at 90ºC for 20 minutes.
6. Let cool and decorate with a Cantonese pumpkin seed.