Mallorca's Traditional Cocarrois Pastry Celebrated in Culinary Feature

The cocarroi is a classic Mallorcan pastry that is prepared throughout the year, with particular popularity in summer. It consists of a thin, semi‑circular dough filled with a mixture of wild greens, peas, raisins, olive oil, salt and pepper, then baked until the crust turns golden.

The recipe is linked to generations of local bakers. Salvador Pinya Capó of Santa Margalida, whose family bakery dates back over three centuries, describes the dough preparation and the importance of keeping it neither too thick nor too light. In nearby Ariany, Antònia Tugores Mestre (1929‑2023) used a slightly different dough recipe and a blend of bleda, spinach, grells and raisins for the filling. Both versions reflect the island’s culinary heritage and the enduring family traditions behind the cocarroi.