The spiral-shaped pastry from Mallorca dusted with powdered sugar is the ensaimada.
Ensaimada comes from Mallorca in Spain’s Balearic Islands. Its name is linked to saïm, the Catalan word for pork lard, a traditional ingredient that gives the dough its distinctive richness and soft, layered texture. The pastry is made with flour, water, sugar, eggs, mother dough and lard, then stretched and coiled into its familiar spiral shape.
Written references to ensaimada date to the 17th century, when it was prepared for festivals and celebrations. The plain version is called llisa, while popular filled varieties include cabell d’àngel, made with sweet pumpkin strands, and versions containing cream, chocolate or apricot.
A common mix-up is the Filipino ensaymada. It descends from the Mallorcan pastry but has evolved into a brioche-like treat often topped with butter, sugar and grated cheese. In Puerto Rico, a related version is known as pan de Mallorca.