León‘s ‘Merlitón’ Pastry: A Century-old Sweet Rescued from Oblivion
León, Spain - A delicate, caramelized pastry called the ‘merlitón’ is captivating palates in castile and León, though it frequently enough flies under the radar despite a history stretching back over a century. While visually reminiscent of portugal’s famed Belém cake, the Leonese merlitón is a distinct confection, born in the early 20th century and currently preserved by a single pastry shop upholding the original recipe.
The recipe originated at the renowned ‘la Coyantina’ confectionery, under the direction of master pastry chef Santiago Pérez García, a pivotal figure in León’s culinary landscape. Today,his legacy lives on at nazaré Puff Pastry,where the merlitón is not merely a tradition,but a celebrated local icon.
The pastry features a handmade, all-butter puff pastry base, prized for its signature crunch, filled with a delicate, homemade custard cream. A final layer of caramelized sugar completes the treat.
“Many people confuse it with a Portuguese cake, but it is a very old recipe of more than 100 years that we have recovered filled with artisan pastry cream,” explains Javier Losada, founder of Nazaré Hojaldrería.
Its limited three-day freshness and resistance to industrial production contribute to its allure, encouraging a mindful enjoyment – best paired with coffee and savored without haste. Social media buzz reflects this devotion, with customers describing a near-addictive captivation with the pastry.
