Pastisset: Difference between revisions
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'''Pastissets''' ({{IPA-ca|pəstiˈsɛts |
'''Pastissets''' ({{IPA-ca|pəstiˈsɛts}}), 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'''. |
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==Preparation== |
==Preparation== |
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Revision as of 15:45, 17 July 2018
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| Alternative names | Casquetes, pastissets (Catalonia), flaons, moniatos (Valencian Community), tortas de alma (Aragón) |
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| Type | Doughnut |
| 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, 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 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 -
Pastissets de carabassa i mel -
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Flaons de Xert
See also
External links
Media related to Pastissets at Wikimedia Commons
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 | 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. |