Canelons: Catalonia's classic post-Christmas comfort dish

In Catalonia, the day after Christmas is all about canelons – filled pasta rolls smothered in béchamel sauce.

The ultimate comfort food, they're traditionally made with the rich leftovers of Christmas Day's roast meats.

Unlike most of Spain, December 26 is a public holiday in Catalonia – Sant Esteve, or Saint Stephen's Day. Less than 24 hours after dessert is cleared from a multi-course Christmas lunch, families gather to do it all over again.

The essential ingredient is canelons, more commonly known in English by their Italian name, cannelloni.

Catalans eat over four million canelons during the Christmas period, according to the Catalan Butchers Guild.

The dish was voted Catalonia's favourite in a 2025 poll by Cuina magazine, decided by both the public and a professional jury.

Though traditionally made from Christmas Day leftovers, in reality, many Catalan families prepare canelons fresh for Boxing Day.

Roast meat remains the most popular filling, but canelons can also feature mushrooms, foie, spinach, or other inventive fillings for the more adventurous.

Don't forget to leave room for dessert – torró (almond nougat) and neules (crispy wafer rolls) – served with a glass of cava.

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