Pastisset: Difference between revisions
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| main_ingredient = [[Olive oil]], [[flour]], [[egg (food)|eggs]], [[Muscat (grape and wine)|Catalan ''moscatell'']], [[Anís (liqueur)|anissette]] |
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'''Pastissets''' ({{IPA |
'''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'''. |
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==Preparation== |
==Preparation== |
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* [[List of fried dough varieties]] |
* [[List of fried dough varieties]] |
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*{{portal-inline|Food}} |
*{{portal-inline|Food}} |
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==References== |
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{{reflist}} |
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==External links== |
==External links== |
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*{{commonscat-inline|Pastissets}} |
*{{commonscat-inline|Pastissets}} |
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{{Doughnut}} |
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{{Pastries}} |
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[[Category:Catalan cuisine]] |
[[Category:Catalan cuisine]] |
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[[Category:Valencian cuisine]] |
[[Category:Valencian cuisine]] |
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[[Category: |
[[Category:Stuffed dishes]] |
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[[Category:Spanish pastries]] |
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[[Category:Fried dough]] |
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Latest revision as of 12:40, 1 September 2024
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| Alternative names | Casquetes, pastissets (Catalonia), flaons, moniatos (Valencian Community), tortas de alma (Aragón) |
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| Type | Pastry |
| Place of origin | Spain |
| Region or state | East Spain (Aragón, Catalonia, Valencian Community) |
| Main ingredients | Olive 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
[edit]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
[edit]-
Pastissets de moniato -
Pastissets de carabassa i mel -
-
Flaons de Xert
See also
[edit]
References
[edit]External links
[edit]
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. |