Pastisset de anis or tortosa

By: Jose Pizarro
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

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 butter. 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.
Preheat the oven to 200°C and line a baking tray with baking parchment.
Divide the dough into 10 x 80 g balls. Roll them out (without extra flour) into 12 cm circles.
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.
Put them on the baking tray, brush with the beaten egg. Bake for 18–20 minutes until golden. Cool a little then coat with sugar and serve warm.

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