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'''Pastissets''' ({{IPA-ca|pəstiˈsɛts}}), also called '''casquetes''', '''pastissets''' or '''flaons''' are stuffed fried pastries from [[Catalan cuisine]].{{cn|date=January 2021}} They can be filled with [[cabell d'àngel]] jam, sweet potato jam, or almonds, even with [[mató cheese]] and [[Dulce de membrillo|''codonyat'']]. They are typical of [[Terres de l'Ebre]] and in [[Valencian Community]]. In [[Mallorca]], there is a very similar preparation called '''rubiol'''.
'''Pastissets''' ({{IPA|ca|pəstiˈsɛts}}), also called '''casquetes''', '''pastelicos''', '''dulces de alma''' or '''flaons''' are stuffed fried pastries from [[Catalan cuisine]], [[Valencian cuisine]] and [[Aragonese cuisine]].{{cn|date=January 2021}} They can be filled with [[cabell d'àngel]] jam, sweet potato jam, or almonds, even with [[mató cheese]] and [[Dulce de membrillo|''codonyat'']]. They are typical of [[Terres de l'Ebre]] and in [[Valencian Community]]. In [[Mallorca]], there is a very similar preparation called '''rubiol'''.


==Preparation==
==Preparation==
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* [[List of fried dough varieties]]
* [[List of fried dough varieties]]
*{{portal-inline|Food}}
*{{portal-inline|Food}}

==References==
{{reflist}}


==External links==
==External links==

Latest revision as of 12:40, 1 September 2024

Pastisset
Alternative namesCasquetes, pastissets (Catalonia), flaons, moniatos (Valencian Community), tortas de alma (Aragón)
TypePastry
Place of originSpain
Region or stateEast Spain (Aragón, Catalonia, Valencian Community)
Main ingredientsOlive oil, flour, eggs, Catalan moscatell, anissette

Pastissets (Catalan pronunciation: [pəstiˈsɛts]), also called casquetes, pastelicos, dulces de alma or flaons are stuffed fried pastries from Catalan cuisine, Valencian cuisine and Aragonese 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

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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.

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See also

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References

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