{"id":38506,"date":"2025-06-03T14:10:39","date_gmt":"2025-06-03T14:10:39","guid":{"rendered":"https:\/\/www.tortosaturisme.cat\/recepta-pastisset\/"},"modified":"2025-06-27T11:57:50","modified_gmt":"2025-06-27T11:57:50","slug":"receta-pastisset","status":"publish","type":"page","link":"https:\/\/www.tortosaturisme.cat\/es\/receta-pastisset\/","title":{"rendered":"receta pastisset"},"content":{"rendered":"<p>[vc_row][vc_column]<div class=\"vc-incubalia-big-header\"><h1 class=\"vc-incubalia-big-header__title\">PASTISSETS<\/h1><img decoding=\"async\" class=\"vc-incubalia-big-header__mobile-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/Capcalera-principal-768x7503-1.png\">\n                  <img decoding=\"async\" class=\"vc-incubalia-big-header__desktop-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/Capcalera-gran-1920x7003-1.jpg\"><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-text-1-column\"><div class=\"vc-incubalia-text-1-column__text\"><\/p><br \/>\n<p data-start=\"107\" data-end=\"636\">En las <strong>Terres de l\u2019Ebre<\/strong> los <strong>pastissets<\/strong> est\u00e1n presentes <strong>con diferentes nombres<\/strong>, como <strong>Casquetes<\/strong> en la Terra Alta, y tambi\u00e9n con variantes en la receta. Por tanto, aunque se presentan como lo mismo, <strong>no son exactamente iguales<\/strong>. En Tortosa <strong>era un dulce<\/strong> que se elaboraba en casa <strong>en ocasiones especiales<\/strong>. Entre todas las representantes, se recuerda a \u00abPepa la Xerra\u00bb, que viv\u00eda en Remolins y naci\u00f3 en el a\u00f1o 1880. Sus <strong>pastissets<\/strong> fueron ofrecidos durante buena parte del siglo XX a las personas importantes que visitaban la ciudad.<\/p><br \/>\n<p data-start=\"638\" data-end=\"946\">Esta receta forma parte del <a href=\"\/es\/llibre-blanc-del-turisme-gastronomic\/\"><strong>Libro Blanco del turismo gastron\u00f3mico en Tortosa<\/strong><\/a> y ha sido extra\u00edda del libro <strong>La pastisseria t\u00edpica tortosina<\/strong>, de <strong>Pere Llupi\u00e0<\/strong> (Ed. Tortosa: Gr\u00e0fica Dertosense, 2008). Ha sido elaborada en la <strong>Escuela de Hosteler\u00eda del Instituto Dertosa de Tortosa<\/strong> por la cocinera <strong>Margaret Nofre<\/strong>.<\/p><br \/>\n<p><\/div><\/div><script>\n            (function($) {\n                $(function() {\n                    $(\".vc_col-sm-6\").parent(\".vc_row\").addClass(\"vc_layout_2\");\n                });\n            })(jQuery);\n            <\/script><div class=\"vc-incubalia-text-1-column\"><h2 class=\"vc-incubalia-text-1-column__title\"><span class=\"first-word\">Ingredientes<\/span> <\/h2><div class=\"vc-incubalia-text-1-column__text\">1 bote de cabello de \u00e1ngel<\/p><br \/>\n<p>250 cl de aceite de oliva<\/p><br \/>\n<p>60 ml de an\u00eds<\/p><br \/>\n<p>60 ml de mistela<\/p><br \/>\n<p>1 kg de harina de reposter\u00eda<\/p><br \/>\n<p>5 g de ralladura de piel de lim\u00f3n<\/p><br \/>\n<p>1 yema de huevo<\/p><br \/>\n<p>Az\u00facar<\/div><\/div><script>\n            (function($) {\n                $(function() {\n                    $(\".vc_col-sm-6\").parent(\".vc_row\").addClass(\"vc_layout_2\");\n                });\n            })(jQuery);\n            <\/script>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-image-3x2-centered\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__mobile-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/Disseny-sense-titol4.jpg\" alt=\"\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__desktop-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/Disseny-sense-titol5.jpg\" alt=\"\"><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-text-video\"><h3 class=\"vc-incubalia-text-video__title\">PREPARACI\u00d3N<\/h3><div class=\"vc-incubalia-text-video__container\"><div class=\"vc-incubalia-text-video__video mobile desktop\"><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/3w5l7iRYIgg\" frameborder=\"0\" allowfullscreen><\/iframe><\/div><div class=\"vc-incubalia-text-video__text\"><\/p><br \/>\n<p data-start=\"98\" data-end=\"264\">V\u00eddeo con la <strong>receta tradicional tortosina del<\/strong> <strong>pastisset<\/strong>. Grabado en la <strong>Escuela de Hosteler\u00eda del Instituto Dertosa de Tortosa<\/strong>, a cargo de la cocinera <strong>Margaret Nofre<\/strong>.<\/p><br \/>\n<hr data-start=\"266\" data-end=\"269\" \/><br \/>\n<p><\/div><\/div><\/div><script>(function($) {\n                $(window).load(function() {\n                    setYoutubeIframeDimensions();\n                });\n\n                $(window).resize(function() {\n                    setYoutubeIframeDimensions();\n                });\n\n                function setYoutubeIframeDimensions()\n                {\n                    $('.vc-incubalia-text-video iframe').attr('width', '100%');let yt_height = $('.vc-incubalia-text-video iframe').width() * 9 \/ 16;\n                        $('.vc-incubalia-text-video iframe').attr('height', yt_height);\n                }\n            })(jQuery)<\/script><div class=\"vc-incubalia-spacer-half\"><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-text-image\"><h3 class=\"vc-incubalia-text-image__title\">paso a paso<\/h3><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/1-2.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\"><h4 class=\"vc-incubalia-text-image__subtitle\">1<\/h4>Primero, a\u00f1adimos el aceite, la mistela, el an\u00eds, la yema de huevo y la ralladura de piel de lim\u00f3n al recipiente donde haremos la masa.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/2-2.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\"><h4 class=\"vc-incubalia-text-image__subtitle\">2<\/h4>Una vez todo mezclado y bien integrado, se a\u00f1ade la harina poco a poco, se mezcla todo y se empieza a amasar hasta que la masa quede ligada y uniforme. Se deja reposar quince minutos.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/3-2.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\"><h4 class=\"vc-incubalia-text-image__subtitle\">3<\/h4>A continuaci\u00f3n, hacemos bolitas de treinta gramos cada una y las colocamos sobre un papel de estraza redondo.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/4-2.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\"><h4 class=\"vc-incubalia-text-image__subtitle\">4<\/h4>Aplanamos cada bolita con un plato peque\u00f1o de fondo plano.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/5-2.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\"><h4 class=\"vc-incubalia-text-image__subtitle\">5<\/h4>Rellenamos cada uno de los c\u00edrculos de masa con una cucharada de cabello de \u00e1ngel.<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/6-2.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\"><h4 class=\"vc-incubalia-text-image__subtitle\">6<\/h4>Envolvemos el relleno<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/7-1.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\"><h4 class=\"vc-incubalia-text-image__subtitle\">7<\/h4>Cerramos el borde del <em>pastisset<\/em> d\u00e1ndole forma de empanadilla o trenza, de dentro hacia fuera<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/9.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\"><h4 class=\"vc-incubalia-text-image__subtitle\">8<\/h4>En una bandeja para hornear, colocamos una hoja de papel vegetal y ponemos los pastissets en filas. Calentamos el horno a 200 grados y metemos la bandeja con los pastissets durante 20 minutos<\/div><\/div><\/div><div class=\"vc-incubalia-text-image\"><div class=\"vc-incubalia-text-image__container\"><div class=\"vc-incubalia-text-image__image mobile desktop\"><img decoding=\"async\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/8-1.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-text-image__text\"><h4 class=\"vc-incubalia-text-image__subtitle\">9<\/h4>Una vez pasado el tiempo, los sacamos del horno y los rebozamos uno a uno en az\u00facar. Con un plato con az\u00facar, cogemos cada pastisset y lo espolvoreamos por ambos lados. Los dejamos enfriar en una bandeja antes de comer.<\/div><\/div><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-image-3x2-centered\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__mobile-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/Disseny-sense-titol6.jpg\" alt=\"\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__desktop-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/06\/Disseny-sense-titol7.jpg\" alt=\"\"><\/div><div class=\"vc-incubalia-4-icons\"><h2 class=\"vc-incubalia-4-icons__title\"><\/h2><div class=\"vc-incubalia-4-icons__icon\"><a class=\"vc-incubalia-4-icons__icon-url\" href=\"https:\/\/www.tortosa.cat\/es\/\"><img decoding=\"async\" class=\"vc-incubalia-4-icons__icon-image\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2020\/03\/ajuntament-500x500-400x400.jpg\"><\/a><\/div><div class=\"vc-incubalia-4-icons__icon\"><a class=\"vc-incubalia-4-icons__icon-url\" href=\"https:\/\/www.tortosaturisme.cat\/es\/\"><img decoding=\"async\" class=\"vc-incubalia-4-icons__icon-image\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2018\/03\/Perfil-Logo-Tortosa-Turisme-300-x-300-400x400.jpg\"><\/a><\/div><div class=\"vc-incubalia-4-icons__icon\"><a class=\"vc-incubalia-4-icons__icon-url\" href=\"\"><img decoding=\"async\" class=\"vc-incubalia-4-icons__icon-image\" src=\"\"><\/a><\/div><div class=\"vc-incubalia-4-icons__icon\"><a class=\"vc-incubalia-4-icons__icon-url\" href=\"\"><img decoding=\"async\" class=\"vc-incubalia-4-icons__icon-image\" src=\"\"><\/a><\/div><\/div>[\/vc_column][\/vc_row][vc_row][vc_column]<div class=\"vc-incubalia-image-3x2-centered\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__mobile-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/05\/Petit-next-gen.jpg\" alt=\"\"><img decoding=\"async\" class=\"vc-incubalia-image-3x2-centered__desktop-picture\" src=\"https:\/\/www.tortosaturisme.cat\/wp-content\/uploads\/2025\/05\/Next-gen-logos-petit.jpg\" alt=\"\"><\/div>[\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row]<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-38506","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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