Not every pastry has its own aviation policy. The ensaimada is a coiled Mallorcan spiral, its pork lard dough stretched nearly transparent, baked and buried under powdered sugar, and the Balearic government once calculated that around forty of them fly out on every plane bound for the mainland. The earliest written record sits in a Palma convent ledger from 1642, though both leading theories about who first coiled one point to bakers whose religion prohibited pork, a contradiction that runs through the expulsions and forced conversions of the 1490s. Marti Buckley traces that origin debate, explains the European protection now governing the name, names the three Palma bakeries worth the walk, weighs the filled-versus-plain argument, and lays out how a two-euro breakfast pastry forced Ryanair into a public retreat.
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