Pastisset
Introduction '''Pastissets''' (),  also called '''casquetes''', '''pastelicos''', '''dulces de alma''' or '''flaons''' are stuffed fried pastries from Catalan cuisine, Valencian cuisine and Aragonese cuisine. 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.
Gallery Pastissets de moniato.JPG|Pastissets de moniatoPastissets de carabassa i mel.JPG|Pastissets de carabassa i melPastissets de Benifallet.jpg|Flaons de Xert.JPG|Flaons de Xert
See also *Catalan cuisine* List of doughnut varieties* List of fried dough varieties  *
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