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Pastisset de Nadal
A traditional sweet pastry enjoyed during the Christmas season in Andorra, typically filled with sweet potato or pumpkin and flavored with hints of lemon and cinnamon.
ð§ ææ
- 1 kg Sweet potato(peeled and cut into chunks (or pumpkin))
- 500 g Sugar(for the filling)
- 1 Lemon(zest and juice)
- 1 tsp Cinnamon
- 450 g All-purpose flour(for the dough)
- 200 g Vegetable oil(for the dough)
- 100 g Anise liqueur (Anis)(for the dough)
- 50 g Sweet wine (Moscatel)(for the dough)
- 1 Egg(beaten, for brushing)
- for dusting Sugar
ðšâð³ äœãæ¹
- 1
Prepare the filling: Cook the sweet potato chunks with sugar, lemon zest, lemon juice, and cinnamon in a pot until very soft. Mash or blend until smooth. Let it cool completely.
- 2
Prepare the dough: In a bowl, combine vegetable oil, anise liqueur, and sweet wine. Gradually add the flour and mix until a soft dough forms. Knead briefly until smooth.
- 3
Divide the dough into small portions and roll each portion into a thin circle, about 10-12 cm in diameter.
- 4
Place a spoonful of the sweet potato filling in the center of each dough circle. Fold the dough over to create a half-moon shape, sealing the edges by crimping with a fork or by hand.
- 5
Arrange the pastissets on a baking sheet lined with parchment paper. Brush the tops with beaten egg and sprinkle with sugar.
- 6
Bake in a preheated oven at 180°C (350°F) for 15-20 minutes, or until golden brown.
- 7
Let them cool completely on a wire rack before serving.
ð¡ ããã®ã³ã
- âEnsure the sweet potato filling is completely cool before assembling the pastries.
- âDon't overfill the pastries to prevent them from bursting during baking.
- âFor a smoother dough, you can use a food processor.
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- Use pumpkin puree instead of sweet potato for the filling.
- Add a pinch of nutmeg to the filling for extra spice.