Panellets are an emblematic sweet of Catalan tradition, particularly popular during the Castanyada festival. Generally made with a marzipan base, these sweet little morsels are characterised by their soft texture and slightly crunchy exterior.
They are a delicacy that combines the traditional with the possibility of adapting to new influences and flavours.
In this modern version: coconut, yuzu and sesame panellets, we have decided to fuse classic flavours with innovative ingredients that add a touch of distinction and sophistication. The smoothness of the marcona almond flour and the natural sweetness of the coconut are perfectly balanced with the fresh acidity of the concentrated yuzu paste and the lightly toasted umami of the black sesame.
Candied lemon adds a citrusy, caramelised twist that completes the flavour profile, elevating this recipe to a premium level.
Mouthfeel
When you bite into these panellets, the first thing you will feel is the softness of the dough, a silky texture that melts between your teeth. Almond and coconut bring a delicate, airy texture, as the yuzu injects a zesty burst that balances the sweetness with a refreshing tang. Coated in black sesame, the exterior offers a crisp, subtly bitter note that lingers, leaving a deep and enjoyable aftertaste.
Finishing with candied lemon, the citrusy hint melds effortlessly into the overall flavor, tying everything together.
Coconut, Yuzu and Sesame Panellets

This sweet is a true tribute to the versatility of panellets, transforming them into a gourmet experience ideal for any special occasion.
- 200 g Icing sugar
- 250 g Almond powder (Sosa Ingredients)
- 50 g Grated coconut (Sosa Ingredients)
- 40 g Glucose powder
- 100 g Egg white
- 35 g Concentrated yuzu paste (Sosa Ingredients)
- 200 g Cantonese black sesame (Sosa Ingredients)
- 150 g Confit lemon strips (Sosa Ingredients)
Mix the icing sugar with the almond flour, grated coconut and powdered glucose in the mixer. Knead with the paddle for one minute.
Separately, mix the egg white with the concentrated paste and pour over the previous mixture. Knead for another minute until the dough is homogeneous.
Wrap in cling film and leave to rest for two hours in the fridge.
Roll out the dough to a thickness of 1 cm and fill with the maki-shaped confit.
Steam at 90°C for 20 minutes. Leave to cool and coat with the black sesame. Cut into maki shapes.