What crespells are
Crespells are Mallorcan shortcrust biscuits — small, thin biscuits made from flour, olive oil (or pork lard), sugar, eggs and lemon zest, cut into decorative shapes and baked. Classically shaped as stars, moons, birds, fish or flowers.
They’re the companion to Holy Week — eaten alongside rubiols at Easter, often as a gift or as a family ration for the holiday.
What makes them distinctive
- The flavour: lemon zest dominates, often with a hint of anise seed. Clean, Mediterranean.
- The texture: compact, short, not too sweet. Drier than moist — they keep for weeks.
- The shape: traditionally cut with old wooden or metal templates — many families have templates handed down through generations.
History
Crespells are old — they appear in Mallorcan pastry sources from the 18th century, possibly earlier. The tradition of cutting them into animal shapes may have old folk roots (animals stood for the seasons in the medieval farmer’s calendar; birds for spring’s start). Today the shapes are mostly decorative.
Some families have crespells recipes made for feast Sundays and church holy days — not only Easter, but also Christmas in certain villages.
Season
Easter time (March-April) is the main season. Outside that they’re rarely made — unlike gató, which runs year-round.
Where to get crespells
Like rubiols, crespells are a pastry shop tradition. The good ones come from Forn de Esporles and other village bakeries in our area. We don’t bake them ourselves, but we serve seasonal Mallorcan desserts.
If you’re here at Easter, two options: ask us what island desserts are on, or pick up a box from the local forn.
More Easter classics
Rubiols · Gató d’Ametla · Menu