{"id":38504,"date":"2025-06-03T14:10:39","date_gmt":"2025-06-03T14:10:39","guid":{"rendered":"https:\/\/www.tortosaturisme.cat\/recepta-pastisset\/"},"modified":"2025-07-05T11:42:47","modified_gmt":"2025-07-05T11:42:47","slug":"recipe-pastisset","status":"publish","type":"page","link":"https:\/\/www.tortosaturisme.cat\/en\/recipe-pastisset\/","title":{"rendered":"recipe pastisset"},"content":{"rendered":"

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PASTISSETS (Sweet Stuffed Pastries)<\/h1>\n <\/div>[\/vc_column][\/vc_row][vc_row][vc_column]
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In the Terres de l\u2019Ebre land, pastissets<\/em> appear under different names<\/strong>, such as Casquetes<\/em> in the Terra Alta, and also with recipe variations. So, although they may appear the same, they are not exactly identical<\/strong>. In Tortosa<\/strong>, it was a sweet traditionally prepared at home for special occasions<\/strong>. Among all the well-known figures, \u201cPepa la Xerra,\u201d who lived in Remolins and was born in 1880, is especially remembered. Her pastissets<\/em> were offered throughout much of the 20th century to important visitors to the city.<\/p>
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This recipe is part of the White Paper of Gastronomic Tourism in Tortosa<\/strong><\/a> and was taken from the book La pastisseria t\u00edpica tortosina<\/strong>, by Pere Llupi\u00e0<\/strong> (Ed. Tortosa: Gr\u00e0fica Dertosense, 2008). It was prepared at the Hospitality School of the Dertosa High School in Tortosa<\/strong> by chef Margaret Nofre<\/strong>.<\/p>
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