Photos by the bakery Fornet de la Soca on their Instagram page.
In Mallorca (Balearic Islands), during the Holy Week it’s traditional to eat rubiols (top row) and crespells (bottom row). The filling for the rubiols is usually jam, brossat (fresh cheese), or flan.
On the contrary, in its neighbour island Menorca, rubiols aren’t always sweet, they’re usually savoury. They can be filled with sofregit (onion, tomato, garlic, and peppers sautéed in olive oil) with fish, with meat; tuna with egg; or it can be filled with spinach or chards with raisins and pine nuts (in this last case, similar to the panadons from Western Catalonia and La Franja which we’ve already talked about). They’re also not eaten during the Holy Week, but during the local patron saint festivities (festa major).
Menorcan rubiols. Photo: David Arquimbau ©.
