Pastisset: Difference between revisions
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==Preparation== |
==Preparation== |
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In [[Amposta]] they are made with a mixture of [[olive oil]], [[flour]], [[egg]]s, [[Muscat (grape and wine)|Catalan ''moscatell'']] and [[Anís (liqueur)|anissette]], which is |
In [[Amposta]] they are made with a mixture of [[olive oil]], [[flour]], [[egg]]s, [[Muscat (grape and wine)|Catalan ''moscatell'']] and [[Anís (liqueur)|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== |
==See also== |
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Revision as of 12:11, 24 July 2009
Pastissets, also called pastissets or flaons are a typical small stuffed and fried cakes in the Catalan Countries. They can be stuffed with cabell d'àngel jam, or with sweet potato jam, or almonds, even with mató cheese and codonyat. They are very typical mainly in 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.