Name: Pastissets of Tortosa (with Butter)
Yield: 4 servings
Ingredients: Dough ingredients; 250 g all-purpose flour; 2 eggs (1 or 2 for the dough and one for brushing); 1 tablespoon sugar; 50 g butter; 50 ml white wine; 1 lemon (the zest of the peel); salt; Stuffing

Pastissets of Tortosa (with Butter)

The pastissets of Tortosa, with their crispy dough filled with sweet angel hair jam, are made with soft flour and eggs, offering a delicious contrast between the smooth texture and the sweet filling.

Ingredients

Servings:

Ingredients

Dough ingredients
250 gall-purpose flour
2 eggs (1 or 2 for the dough and one for brushing)
1 tablespoonsugar
50 gbutter
50 mlwhite wine
1 lemon (the zest of the peel)
salt
Stuffing

Nutritional Information

Per Serving (Approx.)

Calories

427 kcal

Protein

13 g

Fat

16 g

Carbohydrates

54 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Pasta

Mix all the ingredients in a bowl, except for the flour, and stir well until the mixture is homogeneous.
Gradually incorporate the sifted flour, constantly stirring until a compact dough is formed.
Knead it on a floured countertop for about 10 minutes, until you achieve a smooth and elastic dough.
Let it rest in the refrigerator for 2 hours, wrapped in plastic wrap to prevent it from drying out.
When there is half an hour left to bake, preheat the oven to 180 ºC to have it ready.

Prepare the Pastries

Divide the dough into small, equal balls.
Place one ball between two sheets of parchment paper and flatten it with a rolling pin until you achieve a disc about 3 mm thick.
Carefully remove the disc and repeat the same process with each remaining ball.
Brush each disc with clarified egg yolk mixed with a few drops of water to make the edges adhesive.
Place a teaspoon of filling in the center of each disc, ensuring it doesn't reach the edges. Note: Do not overfill, as it may spill when sealing the pastry.
Fold the disc in half and press the edges with a fork, following with your fingers to create a wavy and sealed closure.
Brush the pastries with egg white to give them a shine.
Bake the pastries in a preheated oven at 180ºC for approximately 20 minutes, until golden.
Let the pastries cool and dust them with powdered sugar before serving.

Recommendations & Tricks

Place a teaspoon of filling at the center of each dough disc, ensuring that the filling doesn't reach the edges to prevent it from spreading when you close it.
Gently fold the dough disc over itself and use the prongs of a fork to firmly seal the edges.
Make sure to create a decorative border after sealing it to prevent the filling from leaking out during baking.
Before baking, brush the pastries with beaten egg to achieve a golden and shiny surface.
Preheat the oven to 180ºC and bake the pastries for approximately 20 minutes or until they are golden brown.
Once the pastries are cool, generously dust with powdered sugar to give them a sweet and appealing final touch.