Xuixo
Deep-fried Catalan pastry filled with crema catalana and rolled in sugar
Xuixo is a sweet pastry from Girona, Catalonia, Spain, shaped like a cylinder and filled with crema catalana, a custard cream. The dough is deep-fried, then coated in sugar. Xuixo is usually eaten for breakfast or tea and is recognized as a local specialty in Catalonia.
- Xuixo is filled with crema catalana, a Catalan custard cream
- It was first made in Girona in the 1920s
- The pastry is deep-fried and rolled in sugar
- Xuixo is honored as a 'Producte de la Terra' in Catalonia
- A local legend links its name to an acrobat's sneeze
What is Xuixo?
Xuixo is a cylindrical pastry with a crisp, golden exterior dusted in sugar. Inside, it holds a generous amount of crema catalana, a thick custard made with milk, eggs, and sugar. The dough is similar to that used for viennoiseries, giving it a light, flaky texture. Xuixo is sweet and rich, with the creamy filling balancing the crunchy, sugary shell. It is often enjoyed as a morning or afternoon treat.
Where does Xuixo come from?
Xuixo was created in Girona, Catalonia, in the 1920s. Its invention is linked to Emili Puig, who was inspired by a French baker’s cream-filled pastries. Over time, it became popular not only in Girona but also in nearby cities like Tarragona, Castellón de la Plana, and Valencia. A local legend credits its creation to el Tarlà, a beloved acrobat who, according to the story, invented the pastry after being discovered hiding in a flour sack.
How is Xuixo made?
To make Xuixo, dough is rolled out and filled with crema catalana. The filled dough is shaped into a cylinder, sealed, and then deep-fried until golden and crisp. Once cooked, it is rolled in sugar while still warm, which gives it a sparkling, sweet crust. Some modern versions are also coated in chocolate icing.
How and when is Xuixo eaten?
Xuixo is typically eaten for breakfast or during tea time, often bought fresh from pastry shops, known locally as xurreries or churrerías. It is enjoyed with coffee or hot chocolate. In Girona, it is a familiar sight in bakeries and is sometimes handed out at local events, especially after community walks or festivities.
Kinds of Xuixo
While the classic Xuixo is filled with crema catalana and coated in sugar, some commercial versions add a chocolate icing. The pastry has spread beyond Girona to other cities in Catalonia and Valencia, where it is made in a similar style. However, the basic form—a deep-fried, custard-filled pastry—remains the same.
What Xuixo means
Xuixo is recognized as a 'Producte de la Terra' by the Catalan government, marking it as a valued local specialty. The pastry is celebrated in Girona with events like the Marxa del Xuixo, where participants receive Xuixos after a community walk. The legend of el Tarlà is retold each year during spring festivities, and a figure of the acrobat is displayed in Girona, keeping the pastry’s story alive.
Questions people ask about Xuixo
What is Xuixo made of?
Xuixo is made from a light pastry dough filled with crema catalana, which is a thick custard cream. After being shaped and filled, it is deep-fried and rolled in sugar.
Where does Xuixo come from?
Xuixo originated in the city of Girona, in Catalonia, Spain. It was created in the 1920s and has since become popular in other Catalan cities.
When is Xuixo usually eaten?
Xuixo is commonly eaten for breakfast or tea. It is often enjoyed with coffee or hot chocolate, either at home or from local pastry shops.
What does Xuixo taste like?
Xuixo has a crisp, sugary exterior and a creamy, sweet filling from the crema catalana. The combination gives it a rich, custard-like flavor with a crunchy bite.
Are there different versions of Xuixo?
Most Xuixos are filled with crema catalana and coated in sugar, but some commercial versions are topped with chocolate icing. The basic style remains a deep-fried, custard-filled pastry.
Good reading and sources
The facts on this page come from the Wikipedia article "Xuixo", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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