Sant Joan sweet flatbread

Fruit or pine nut sweet flatbreads with pastry cream, marzipan or pork rind filling, accompanied by a good cava or muscatel, are a key part of Sant Joan’s eve, on June 23, in which usually bonfires are lit and rituals are performed to celebrate the arrival of the summer solstice. But in the burgeoning heat of a late June night and the blaze of the bonfires, don't you fancy an ice cream without missing out on all the tradition?

Did you know...

Sant Joan sweet flatbread stems from the ring-shaped egg cake that was eaten in the past: a sweet which was clearly reminiscent of the cult of the sun. Like many other typical dishes, the invention of sweet flatbreads in Catalonia arose from the need to make the most of bread dough that hadn't risen. They were cooked and sugared, resulting in various new desserts. Tradition dictates that a Sant Joan sweet flatbread has to be a perfect size, twice as long as it is wide, and with rounded corners. The size reflects the ratio of day to night in Sant Joan’s eve.

Allergens: dairy, egg, nuts