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 twist. Our raw Marcona almond flour provides natural creaminess and an elegant flavour, while roasted pumpkin adds moisture, sweetness and vibrant colour. Cinnamon envelops the mixture 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.
This recipe is part of the book Pasteles de Viaje 2.0 by our ally Adamance, the second instalment of a collection that continues to explore the limits of the most practical format in shop pastry. If you are not familiar with the concept, a travel cake is one that keeps longer than a fresh cake, […]
What is a travel cake? The travel cake is a classic French pastry category that responds to a specific need: a cake that travels well, lasts longer and requires no cold chain. Unlike a fresh cake, the travel cake keeps for longer and can be stored at room temperature without losing quality. It is designed […]
Every July 30th, the entire world celebrates World Cheesecake Day, a dessert whose origins stretch back to Ancient Greece, where it was already delighting palates long before becoming the star of contemporary patisserie windows and celebrations. The story begins specifically in 776 BC, on the island of Samos, where cheesecake was used to nourish athletes […]
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