Orelletes

What it really is

Thin fried pastries served as a traditional sweet in Andorra and neighbouring Catalan-speaking areas.

Orelletes are thin, crisp, sugar-dusted fried dough pastries associated with Easter in Andorra. The name and pastry family are shared across Catalan- and Occitan-speaking regions under local names; The local name is “Pla de l’Urgell.” A common dough combines flour, milk, egg, sugar, yeast, water and salt. It is kneaded, covered and rested for about an hour, then shaped into thin “ears” and fried in hot oil.

The pastry’s shape is a practical part of the preparation: the dough is stretched very thin, and the name refers to an ear-like form. The fried pieces are drained and sprinkled with sugar. They are crisp rather than soft-centered and are served as a dessert or snack, often in a small pile for sharing. Recipes can vary in thickness and shape, but this Andorran version uses wheat dough with egg and milk.

Orelletes were traditionally made for Easter and are part of Catalan culinary history. In Andorra la Vella they have also been an everyday bakery treat for children returning from school. It is not exclusively Andorran, so its country tag marks a local tradition rather than a unique national origin.

How it's served

• Cooled enough to crisp after frying.
• Serve plain or dusted with sugar.
• As a small sweet at celebrations or with coffee.

How to write it on the menu

• Retain the name Orelletes and describe the thin, fried pastry.
• Say whether the portion is dusted or coated with sugar.
• Check the dough and frying oil before making allergen claims.
• This version contains wheat, egg and milk; check the actual dough and shared fryer.