Panellets: the sweet Catalan tradition that brings generations together

Origins and history: from ritual to family tradition

Panellets have ancient origins and, like many Mediterranean culinary traditions, are linked to the religious world. Their consumption dates back to the XVIII century, when they were offered in churches as part of funeral offerings or to celebrate the vigil of Todos los Santos.

Initially, panellets were prepared in private homes and convents, and shared with family and neighbours after religious celebrations. Their energy-rich composition—based on sugar, nuts and sweet potato—also made them an ideal food for those fasting or praying for long hours on the night of 31 October.

The Castanyada tradition

In Catalonia, panellets don’t come alone. They’re part of a much-loved autumn celebration: the Castanyada, a popular festival that brings friends and families together around the fire, roasted chestnuts, sweet potatoes and, of course, a good glass of muscatel.

Although in some regions this festival has lost ground to Halloween, in Barcelona and other Catalan areas, the Castanyada is still celebrated enthusiastically, especially in schools, neighbourhood associations and markets, where stalls are filled with panellets of every colour and flavour.

A sweet that spans generations

Panellets are more than just a dessert: they’re part of the emotional memory of many Catalan families. Making them at home with the youngest members, shaping them by hand, rolling them in pine nuts, walnuts or coconut… it’s all part of an intimate ritual that’s repeated year after year.

Although they’re mostly eaten from late October to early November, their popularity means that in some artisan bakeries in Barcelona, panellets are available for longer or even reinvented with modern flavours like chocolate, coffee or candied fruit.

Classic panellets: recipes to make at home

If you’d like to join the tradition this year and enjoy this Catalan treat at home, here are some traditional panellet recipes you can easily prepare.

🌰 Pine nut panellets (the classic)

Ingredients:

250 g ground almonds

200 g sugar

100 g cooked sweet potato

Zest of one lemon

1 egg yolk

150 g pine nuts

1 beaten egg (for glazing)

Preparation:

Mix the ground almonds, sugar, egg yolk and sweet potato until you have a smooth dough.

Add the lemon zest.

Let the dough rest in the fridge for an hour.

Shape into small balls, roll them in pine nuts and press gently so they stick.

Place them on a baking tray, brush with beaten egg and bake at 180 °C for 10–12 minutes or until golden.

🥥 Coconut panellets

Ingredients:

200 g ground almonds

150 g sugar

100 g cooked sweet potato

50 g desiccated coconut

1 egg yolk

Extra coconut for coating

Preparation:

Prepare the dough as in the previous recipe and add the coconut to the mixture.

Shape into small mounds or balls, roll in coconut.

Bake at 180 °C for 10 minutes.

☕ Coffee and almond panellets

Ingredients:

250 g ground almonds

200 g sugar

100 g cooked sweet potato

1 tablespoon instant coffee

1 egg yolk

Whole almonds (optional, for decoration)

Preparation:

Dissolve the coffee in a tablespoon of hot water and mix with the other ingredients.

Shape into balls and decorate with an almond on top.

Bake as in the previous recipes.

A symbol of Catalan identity

Today, panellets remain a cultural symbol that survives trends and generations. Their sweet flavour, soft texture and connection to collective memory make them much more than a seasonal treat.

In Barcelona, it’s common to see long queues outside the most famous bakeries like Forn Mistral, Pastisseria Escribà or Foix de Sarrià, where every year they compete to offer the most delicious (and sometimes the most innovative) panellet.

But the beauty of this tradition is that you don’t need to be a professional pastry chef to enjoy it. With a few hands, simple ingredients and a bit of time, you can relive at home one of Catalonia’s most cherished traditions.

Will you try making your own panellets this year and celebrate the Castanyada like a true Catalan?