Pastisset

{{Infobox prepared food

| name = Pastisset

| image = Pastissets.jpg

| image_size = 250px

| caption =

| alternate_name = Casquetes, pastissets (Catalonia), flaons, moniatos (Valencian Community), tortas de alma (Aragón)

| country = Spain

| region = East Spain (Aragón, Catalonia, Valencian Community)

| creator =

| course =

| type = Pastry

| served =

| main_ingredient = Olive oil, flour, eggs, Catalan moscatell, anissette

| variations =

| calories =

| other =

}}

Pastissets ({{IPA|ca|pəstiˈsɛts}}),{{cite web |title=Pastissets de Menorca (Spanish Sugar Cookies) |url=https://bakeangel.com/pastissets-de-menorca-spanish-sugar-cookies/ |website=bakeangel.com |access-date=7 May 2025 |language=en-CA |date=7 August 2022}}{{cite web |title=Pastissets {{!}} Traditional Sweet Pastry From Valencian Community {{!}} TasteAtlas |url=https://www.tasteatlas.com/pastissets |website=tasteatlas.com |access-date=7 May 2025}} also called casquetes, pastelicos, dulces de alma or flaons are stuffed fried pastries from Catalan cuisine, Valencian cuisine and Aragonese cuisine.{{cn|date=January 2021}} 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.