Panellets for La Castanyada


Traditional Catalan marzipan sweets called Panellets, made for La Castanyada Festival celebrated every year on October 31st.

Panellets for La Castanyada

La Castanyada is a Catalan folk festival celebrated on the 31st October every year to honour and remember the dead and also celebrate the arrival of Autumn. The Catalan Tourist Board challenged us to whip up some typical sweet delicacies that are eaten during the festival including these yummy panellets, which are traditionally made by children in local schools. Panellets are small sweets made from marzipan pastry and traditionally coated in pine nuts, although other toppings can be used like almonds and cocoa.

Panellets for La Castanyada

More on La Castanyada

The festival originated from an ancient burial ritual celebration where families gathered around the table to eat autumn fruits and other sweet meals as they remembered their deceased relatives. It is said the food helped the Campaners, or bell ringers, ring the church bells all night as they honoured the dead. Today it is also considered a celebration of Autumn and is a wonderful family festivity.
If you visit Catalunya around this time of year you’ll notice stalls selling hot toasted chestnuts and sweet potatoes traditionally wrapped in newspaper, called paperina.

The kids have already asked if we can go to Barcelona next year to join in the festivities!

Panellets for La Castanyada

Panellets

We were challenged to make two varieties of panellets, pine nut panellets and almond panellets and the recipe really couldn’t be simpler. The kids had great fun making them and are looking forward to eating them in the run up to Halloween over here. They are usually enjoyed with a sweet wine like Moscatel.

Panellets for La Castanyada


I love exploring regional festivals through food and the kids happily engaged in the making and eating of the panellets, whilst at the same time learning a little bit about the region of Catalunya. It's most definitely on our must visit soon list.

Panellets for La Castanyada


Connect With Catalunya Tourist Board



PANELLETS RECIPE


Panellet
Sweets
Spanish
Yield: 30 PanelletsPin it

Panellets

Traditional Catalan Panellets for La Castanyada
prep time: 10 minscook time: 10 minstotal time: 20 mins

ingredients:


  • 250g Caster Sugar
  • 500g Ground Almonds
  • 3 Eggs
  • To Decorate
  • 200g Pine Nuts
  • 200g Almonds
  • 1 Egg

instructions


  1. Mix together the sugar and ground almonds in a large bowl then mix through the 3 eggs. Knead the dough until soft then place in the fridge for at least 2 hours.
  2. Remove the dough from the fridge and preheat the oven to 200°c (180°fan).
  3. Roll the dough into small balls and coat with either the pine nuts of almonds and place on a baking sheet lined with baking paper.
  4. Brush with the egg mixture then bake in the oven for 8 - 10 minutes.

NOTES:

Calories are for 1 Panellet
calories
175
fat (grams)
12.3
sat. fat (grams)
1.1
carbs (grams)
13.4
protein (grams)
5.7
sugar (grams)
9.4


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Panellets for La Castanyada
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Disclosure: This is a collaborative post for Catalunya Tourist Board. I was compensated for writing this post. All thoughts are my own.
Beth Sachs (Jam & Clotted Cream)
7 Comments

7 comments:

  1. These sound delicious and I love the history behind them. It's so interesting to find out how other culture celebrate festivals around the world.

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  2. Ooo I like the look of these. The look very pretty and I bet they tasted scrummy. Easy to make too, so may give these a whirl xx

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  3. I love the history behind these panellets, it's really good that you are teaching your children the cultures of other countries.

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  4. OOh yummy. I haven't heard of this dish before. I love that its made and eaten to remember the dead xxx

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  5. These look fantastic, and they sound so simple to make too! I'll have to give them a try - thanks for the inspiration!

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  6. I've not heard of this festival before but I bet it's great. Those delicacies Lok wonderful.

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  7. These look like lots of fun to make, bet they taste good too

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