The dessert that wastes nothing
Greixonera is proof that the best pastries often come from necessity. This Ibizan pudding was invented to make use of leftover ensaimadas (sweet pastries) and bread from the day before, when throwing them away would have been a sin on an island where scarcity was the norm.
The result is a dessert of disarming simplicity and a flavor that captivates you from the first bite. At my grandparents' house, it was made every Sunday, and the aroma of cinnamon and lemon that filled the kitchen is one of my most treasured childhood memories.
The name comes from the container
Greixonera takes its name from the earthenware dish in which it is prepared: a wide, shallow bowl, glazed on the inside, that is essential in any Ibizan kitchen. These dishes have been made on the island for centuries, and the clay provides gentle, even heat ideal for slow cooking the pudding.
There are two main versions:
- Greixonera dolça: the most famous one, made with ensaimadas, milk, eggs and cinnamon
- Greixonera de brossat: made with fresh ricotta cheese, more similar to flaó (a traditional Ibizan pastry) but in pudding format
Both are delicious, but the dolça is what you'll find most frequently in restaurants and pastry shops.
My grandmother would add a little butter to the hot milk, which gave it an extra creaminess that made it irresistible. It was her secret, and now it's mine.
The traditional recipe step by step
The ingredients
All you need is humble and accessible: ensaimadas from the day before (or sweet bread), whole milk, eggs, sugar, cinnamon stick, lemon zest and a little lard to grease the greixonera.
Preparation
Start by heating the milk with the cinnamon stick and lemon zest, allowing it to infuse over very low heat for about ten minutes so it absorbs all the aromas.
Meanwhile, crumble the ensaimadas into small pieces and place them in the greased greixonera. Beat the eggs with the sugar until fluffy and mix with the scented milk, once strained and cooled slightly.
Pour this mixture over the crumbled ensaimadas and let it rest for a while so the bread absorbs the liquid well. Bake at about 170 degrees Celsius for forty-five minutes or until the surface is golden and set.
When you take it out of the oven, sprinkle generously with sugar and ground cinnamon. It can be eaten warm or cold, though I prefer it the next day, when the flavors have settled and the texture is more compact and honeyed.
Variations and family secrets
Like all traditional Ibizan dishes, greixonera allows for variations:
- With Ibizan herbs: a few drops of liqueur give it a very interesting aromatic quality
- With toasted pine nuts: scattered on top before baking, they add texture
- With raisins: soaked in anise, they add points of concentrated sweetness
- With butter in the milk: irresistible extra creaminess
The key, in any case, is that the bread or ensaimadas are dry but not hard, and that they absorb the milk and egg mixture well without falling apart completely. It should have an in-between texture of pudding and moist cake.
Where to try the best greixonera
At Forn de Sa Porta Nova, in the old town of Eivissa, they make an artisanal greixonera that is a delight. At Can Coves, the historic pastry shop in Vila, they also prepare it following the traditional recipe.
But the best greixonera, and I say this with absolute conviction, is the one made at home. If you're lucky enough to be invited by an Ibizan to try their family's version, prepare yourself for a unique experience: each homemade greixonera is different, and they all share that taste of tradition and home that no restaurant can replicate.
Practical information
- Price: 4-7 € per portion in restaurant or pastry shop
- Best moment: as an after-meal dessert or afternoon snack
- Storage: lasts 3-4 days in the fridge, improves with resting
- Where to buy ensaimadas to make it: any local bakery, late in the day
- Allergens: contains gluten, eggs, dairy