Pastisset

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Pastisset

Alternative names	Casquetes, pastissets (Catalonia), flaons, moniatos (Valencian Community), tortas de alma (Aragón)
Type	Pastry
Place of origin	Spain
Region or state	East Spain (Aragón, Catalonia, Valencian Community)
Main ingredients	Olive oil, flour, eggs, Catalan moscatell, anissette
Cookbook: Pastisset   Media: Pastisset

Pastissets (Catalan pronunciation: [pəstiˈsɛts]), also called casquetes, pastissets or flaons are stuffed fried pastries from Catalan cuisine.^{[citation needed]} They can be filled with cabell d'àngel jam, sweet potato jam, or almonds, even with mató cheese and codonyat. They are typical of Terres de l'Ebre and in Valencian Community. In Mallorca, there is a very similar preparation called rubiol.

Preparation[]

In Amposta they are made with a mixture of olive oil, flour, eggs, Catalan moscatell and anissette, which is cut in circles. They are stuffed, folded by the middle and closed by pressing softly, often with a fork. They are cooked and covered with sugar.

Gallery[]

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  Pastissets de moniato

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  Pastissets de carabassa i mel

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  Flaons de Xert

See also[]

• Catalan cuisine
• List of doughnut varieties
• List of fried dough varieties
•  Food portal

External links[]

• Media related to Pastissets at Wikimedia Commons

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