Pastisset

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Pastisset
Pastissets.jpg
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  Pastisset

Pastissets (Catalan pronunciation: [pəstiˈsɛts], Western Catalan: [pastiˈsets]), also called casquetes, pastissets or flaons are small stuffed fried cakes in Spain. 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.

See also[edit]