Pastisset
 | |
| Alternative names | Casquetes, pastissets (Catalonia), flaons, moniatos (Valencian Community), tortas de alma (Aragón) |
|---|---|
| Type | Doughnut |
| Place of origin | Spain |
| Region or state | East Spain (Aragón, Catalonia, Valencian Community) |
| Main ingredients | Olive oil, flour, eggs, Catalan moscatell, anissette |
 Cookbook: Pastisset  Media: Pastisset | |
Pastissets (Catalan pronunciation: [pəstiˈsɛts], Western Catalan: [pastiˈsets]), 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
Pastissets de moniato
Pastissets de carabassa i mel
Flaons de Xert
See also
External links
- Media related to Pastissets at Wikimedia Commons
This article is issued from Wikipedia - version of the 9/29/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.