Pastisset de anis or tortosa

Pastisset de anis or tortosa

By
From
Catalonia
Makes
10
Photographer
Laura Edwards

Tortosa is a really stunning city in the South of Catalonia, a must place to visit. These delicious pastries are stuffed with pumpkin jam – in other parts of Spain it’s called cabello de ángel which, in English, is ‘angel’s hair’! The name is likely to have come from the result of cooking the pumpkin in the sugar, which is the way to make it, and it looks like beautiful golden hair.

It can be difficult to find the Siam pumpkins, but don’t worry, you can easily buy them as well as tins of cabello de ángel online.

Ingredients

Quantity Ingredient
500g plain flour
1 teaspoon baking powder
75ml olive oil
100ml anise or any aniseed-flavoured liqueur
100ml sweet wine
75g unsalted butter, softened
10 heaped tablespoons cabello de ángel, (pumpkin jam)
1 large egg, lightly beaten
caster sugar, to sprinkle

Method

  1. Sift the flour and baking powder into a bowl and make a well in the centre. Mix the oil, anise and sweet wine together and pour into the well with the softened butter. Bring together and knead for 10 minutes until you get a fine and elastic dough that isn’t sticky. Leave to stand for 20 minutes.
  2. Preheat the oven to 200°C and line a baking tray with baking parchment.
  3. Divide the dough into 10 x 80 g balls. Roll them out (without extra flour) into 12 cm circles.
  4. Spoon a generous tablespoon of cabello de ángel into the middle of each circle of dough. Brush the edges with beaten egg, fold over to make a half moon and press to close, sealing with a fork.
  5. Put them on the baking tray, brush with the beaten egg. Bake for 18–20 minutes until golden. Cool a little then coat with sugar and serve warm.
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