Tuesday, April 27, 2010

Pastisset, another sweet beauty.

To add to the array of pastry products there is the pastisset. This is originally from the Aragon region and specifically Teruel, but has become a part of the gastronomic culture of Tarragona and many other places in the region. Its a pasty-shaped product filled with that curious but delicious sweet preserve made from a certain type of squash, the flesh of which, when candied by simmering in sugar or honey syrup, shreds into strands, hence the name capell d'angel or "angels hair" . Anis and cinnamon are the common flavours and the dough is made with either olive oil or pork fat. Sometimes sweet moscatel wine is used to moistent the filling or the dough, and is often served alongside the pastisset as a 'chupito' (shot of liquor). Another variation is to make a sweet filling from sweet potato. Both are baked and dredged in sugar. I often have one for breakfast with a coffee.....hence the need for gym membership!

1 comment:

  1. We get some similar in the village bakers, very nice too! I must ask Lolita behind the counter to explain to me which of their products are coces and which are passtisets.