Pastisset

Pastisset
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, Catalan moscatell, anissette
	Media: Pastisset;

Pastissets (Catalan pronunciation: [pəstiˈsɛts]), also called casquetes, pastelicos, dulces de alma or flaons are stuffed fried pastries from Catalan cuisine, Valencian cuisine and Aragonese cuisine.^{[citation needed]} 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.