What traditional Mallorcan pastries feature myrtle as an ingredient?

Traditional Mallorcan cuisine is deeply rooted in the island’s natural products, and myrtle plays a subtle yet distinctive role in some of its pastries. Myrtle berries and leaves have been used for centuries in Mallorca, both for their aromatic qualities and as a flavor enhancer. The pastry that most notably features myrtle is the “coca de llanda,” a simple cake-like pastry sometimes perfumed with myrtle to impart a delicate, herbal aroma that complements the sweetness of the cake. While variations of coca de llanda exist, those incorporating myrtle are cherished for their unique sensory profile, blending the island’s fragrant flora with traditional baking techniques.

Another traditional pastry where myrtle may be found is the “rubió,” a sweet bun that occasionally includes myrtle berries in its recipe, providing a subtle fruity and slightly resinous note which balances the richness of other ingredients like olive oil or almonds. Myrtle is also sometimes used in the preparation of custard fillings or syrups associated with Mallorcan sweets, elevating the flavors by adding a fragrant, slightly piney element reminiscent of the local Mediterranean landscape. Though not as common as other herbs and spices in Mallorcan baking, myrtle remains a cherished ingredient, especially valued in artisanal and family recipes passed down through generations.

The use of myrtle in Mallorcan pastries dwells largely in regional or home-based recipes rather than wide commercial production, reflecting the island’s deep respect for natural, local ingredients. Visitors who are fortunate to taste these pastries, particularly in rural or traditional bakeries, often remark on the unmistakable and refreshing hint of myrtle, which evokes the island’s natural beauty and heritage. Overall, myrtle contributes a subtle complexity to Mallorcan pastries, representing a meaningful connection between the island’s unique flora and its culinary traditions.