Coca de Sant Joan (Saint John's pastry)

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Coca de Sant Joan (Saint John's pastry)

Celebrating the summer solstice, on the eve of Saint John's day (June 23), has in Catalonia been linked to the sweet calendar since ancient times. Originally, the ‘coques' eaten on this day were round with a hole in the middle, symbolising the sun. The dough, seasoned, sugared and sprinkled with pine nuts, would be made at home and then taken to a bakery to be baked. They have always been eaten in company (with neighbours, family and so on), and as the first patisseries began to appear in the 19th century, the recipe was further sweetened with the addition of cherries and other crystallized fruits. The same coca is also eaten on Saint Peter's day.

  • Coca de Sant Joan (Saint John's pastry)
  • Coca de Sant Joan (Saint John's pastry)
  • Coca de Sant Joan (Saint John's pastry)
  • Coca de Sant Joan (Saint John's pastry)
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Author: gastroteca.cat
Distinctive:
    • Produce
    • Produce

Nowadays there are many variations on the coques for Saint John's and Saint Peter's day, including custard, lardons, sweet pumpkin filling (cabell d'àngel), cream and others. The shape may also vary although the most common is oval with crystallized fruit on top. The pastry base is made from strong flour, yeast, milk, eggs, butter, grated lemon rind, sugar, aniseed and salt.

Category: Bread and pastry.
Characteristic of: All of CataloniaCatalunya
Complementary information:

It is sold on Saint John's day in patisseries and bakeries all over Catalonia.

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