Pastisset: Difference between revisions

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
	Media: Pastisset;

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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

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

Pastissets de moniato
Pastissets de carabassa i mel
Flaons de Xert

References

External links

Media related to Pastissets at Wikimedia Commons

This dessert-related article is a stub. You can help Wikipedia by expanding it.

This Catalan cuisine-related article is a stub. You can help Wikipedia by expanding it.

@@ Line 2: / Line 2: @@
 {{Infobox prepared food
 | name             = Pastisset
-| image            = [[File:Pastissets.jpg|250px]]
+| image            = Pastissets.jpg
+| image_size       = 250px
 | caption          =
 | alternate_name   = Casquetes, pastissets (Catalonia), flaons, moniatos (Valencian Community), tortas de alma (Aragón)
@@ Line 9: / Line 10: @@
 | creator          =
 | course           =
-| type             = [[Doughnut]]
+| type             = [[Pastry]]
 | served           =
 | main_ingredient  = [[Olive oil]], [[flour]], [[egg (food)|eggs]], [[Muscat (grape and wine)|Catalan ''moscatell'']], [[Anís (liqueur)|anissette]]
@@ Line 17: / Line 18: @@
 }}
-'''Pastissets''' ({{IPA-ca|pəstiˈsɛts}}, {{IPA-ca|pastiˈsets|wc}}),  also called '''casquetes''', '''pastissets''' or '''flaons''' are small stuffed fried cakes in [[Catalonia]]. 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==
@@ Line 23: / Line 24: @@
 ==Gallery==
-<gallery mode=packed>
+<gallery align="left" widths="200px" heights="170px">
 Pastissets de moniato.JPG|Pastissets de moniato
+Pastissets de carabassa i mel.JPG|Pastissets de carabassa i mel
+Pastissets de Benifallet.jpg|
+Flaons de Xert.JPG|Flaons de Xert
 </gallery>
 ==See also==
 *[[Catalan cuisine]]
@@ Line 31: / Line 36: @@
 * [[List of fried dough varieties]]
 *{{portal-inline|Food}}
+==References==
+{{reflist}}
 ==External links==
-*{{commonscat-inline}}
+*{{commonscat-inline|Pastissets}}
-{{Doughnut}}
+{{Pastries}}
 [[Category:Catalan cuisine]]
 [[Category:Valencian cuisine]]
-[[Category:Doughnuts]]
+[[Category:Stuffed dishes]]
+[[Category:Spanish pastries]]
+[[Category:Fried dough]]
 {{dessert-stub}}