PASTISSETS (Sweet Stuffed Pastries)
In the Terres de l’Ebre land, pastissets appear under different names, such as Casquetes in the Terra Alta, and also with recipe variations. So, although they may appear the same, they are not exactly identical. In Tortosa, it was a sweet traditionally prepared at home for special occasions. Among all the well-known figures, “Pepa la Xerra,” who lived in Remolins and was born in 1880, is especially remembered. Her pastissets were offered throughout much of the 20th century to important visitors to the city.
This recipe is part of the White Paper of Gastronomic Tourism in Tortosa and was taken from the book La pastisseria típica tortosina, by Pere Llupià (Ed. Tortosa: Gràfica Dertosense, 2008). It was prepared at the Hospitality School of the Dertosa High School in Tortosa by chef Margaret Nofre.
Ingredients
250 ml olive oil
60 ml anise liqueur
60 ml muscatel (mistela)
1 kg pastry flour
5 g lemon zest
1 egg yolk
Sugar (for coating)
PREPARATION
STEP BY STEP
1
First, combine the olive oil, muscatel, anise liqueur, egg yolk, and lemon zest in a large mixing bowl.
2
Once everything is well mixed, gradually add the flour, stirring and then kneading until you get a smooth, uniform dough. Let it rest for 15 minutes.
3
Next, divide the dough into 30-gram balls and place each on a round piece of parchment paper.
4
Flatten each ball with a small flat-bottomed plate.
5
Fill the center of each dough circle with a spoonful of cabello de ángel.
6
Fold the dough over the filling
7
Seal the edges, shaping each one like a small turnover or braid, sealing from the inside outward.
8
Line a baking tray with parchment paper and place the pastissets in rows. Preheat the oven to 200°C (392°F) and bake the pastissets for 20 minutes.
9
Once baked, remove from the oven and immediately coat each pastisset in sugar, sprinkling and turning them so they’re evenly covered. Let them cool on a tray before serving.
