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Alternative namesCasquetes, pastissets (Catalonia), flaons, moniatos (Valencian Community), tortas de alma (Aragón)
Place of originSpain
Region or stateEast Spain (Aragón, Catalonia, Valencian Community)
Main ingredientsOlive oil, flour, eggs, Catalan moscatell, anissette

Pastissets (Catalan pronunciation: [pəstiˈsɛts]), also called casquetes, pastelicos, dulces de alma or flaons are stuffed fried pastries from Catalan cuisine, Valencian cuisine and Aragonese cuisine.[citation needed] 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.


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.


See also