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| Alternative names | Casquetes, pastissets (Catalonia), flaons, moniatos (Valencian Community), tortas de alma (Aragón) |
|---|---|
| Type | Pastry |
| Place of origin | Spain |
| Region or state | East Spain (Aragón, Catalonia, Valencian Community) |
| Main ingredients | Olive oil,flour,eggs,Catalanmoscatell,anissette |
Pastissets (Catalan pronunciation:[pəstiˈsɛts]),[1][2] also calledcasquetes,pastelicos,dulces de alma orflaons are stuffed fried pastries fromCatalan cuisine,Valencian cuisine andAragonese cuisine.[citation needed] They can be filled withcabell d'àngel jam, sweet potato jam, or almonds, even withmató cheese andcodonyat. They are typical ofTerres de l'Ebre and inValencian Community. InMallorca, there is a very similar preparation calledrubiol.
InAmposta they are made with a mixture ofolive oil,flour,eggs,Catalanmoscatell andanissette, 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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