PASTISSETS OF TORTOSA






Pastissets are one of the main legacies of the city’s Arab past. Shaped like a crescent moon and filled with cabell d’àngel (a sweet pumpkin filling), this artisanal pastry has become one of the most representative products of the region and a must-try when visiting the city.Documented as early as the 8th century and present in medieval Catalan recipe books, pastissets were traditionally prepared for important celebrations and to honor the visit of family or friends. Today, however, they are enjoyed year-round, and new varieties have emerged. In the bakeries and pastry shops of Tortosa, you can find the traditional pastissets alongside modern versions filled with chocolate, fresh cheese, orange, and other ingredients. A true delight to taste!






INGREDIENTS



  • 1 cup of mistela (a sweet fortified wine)

  • 1 cup of anise liqueur

  • 100 g of sugar

  • 30 cl of olive oil

  • Flour, as needed

  • Cabell d’àngel (or chocolate, fresh cheese, …)


PREPARATION



  1. In a large bowl, mix the mistela, anise, and sugar until the sugar is dissolved.

  2. Add the olive oil and gradually incorporate the flour, a little at a time, until a smooth dough forms.

  3. Once the dough is ready, divide it into small portions and roll each portion into a thin sheet.

  4. Place a spoonful of cabell d’àngel (or your preferred filling) in the center of each sheet.

  5. Fold the dough over the filling to form a half-moon shape, pressing the edges together to seal them.

  6. Fry the pastissets in hot oil until golden brown, then drain them on paper towels.

  7. Optionally, dust with powdered sugar before serving.


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