Ibiza greixonera ensaimada dessert recipe

Longing for Ibiza – Greixonera

It was love at first sight when I arrived at the island about 13 years ago. The tranquility, nature, food; it feels like a second home. Even though we have been there several times, we keep on discovering new places; I’m sitting behind Mr G. on the scooter with my hair blowing in the wind. Or with our rented boat: after every rock there’s another stunning deserted beach. Oh, I love Ibiza.

My friend Nelien gave me a beautiful cookbook a few years ago: “Ibiza & Formentera – gastronomía y cocina”. Indeed, a cookbook in Spanish and I don’t speak any Spanish ;-). This year we will have to do without a return ticket to paradise so I decided to bring Ibiza to Amsterdam: I made greixonera from the cookbook. Greixonera is a kind of bread pudding, a typical dessert of the Balearic Islands that takes its name from the flat stone tray in which it is baked. The main ingredient is the enseimada: a sweet, rolled sandwich made with lard. The greixonera is often made with enseimadas from the previous day.

I close my eyes, take a bite from the Greixonera, Ibiza music is playing in the background and we end the meal with a glass of Hierbas in Ibiza we bought last year – that’s the closest you can get in Amsterdam.

Holidays have begun, also for Miss Gingerish. Therefore, the next three weeks I will share easy, tasty summer recipes that fit perfectly with the holiday atmosphere. Sometimes quick and easy meals for camping, other times a bit more fancy recipes to enjoy a long night in the garden with friends. Three weeks of not too much “chatting”, just some fine pictures and a delicious recipe ;-). I wish you all a great summer!

Ibiza greixonera ensaimada dessert recipe


Serves 2

    • 300 ml milk
    • 1/2 small cinnamon stick
    • Peels of half a small lemon
    • 100 g sugar
    • 2 large or 4 small enseimadas (or brioche, croissants, cake), roughly chopped
    • 2 large or 3 small eggs
    • Optional: cinnamon
  1. Bring the milk to a boil with the sugar, lemon peel and cinnamon stick. Remove the pan from the heat once the milk is boiling and allow to cool completely
  2. Once the milk has cooled, remove the lemon peel and cinnamon stick
  3. Preheat the oven to 170 degrees
  4. Crack the eggs into a bowl and beat them well
  5. Mix the beaten eggs with the milk and add the sliced enseimadas
  6. Pour the mixture into a greased, flat oven tray
  7. Bake the greixonera for about 45 minutes in the preheated oven
  8. Optional: sprinkle with cinnamon

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