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Best Pastisset in Toronto

“Fried pastries from Catalan, Valencian, and Aragonese kitchens, stuffed with jam, mató cheese, or quince paste.”

Pastisset

What the real thing tastes like

Pastissets (Catalan pronunciation: [pəstiˈsɛts]), also called casquetes, pastelicos, dulces de alma or flaons are stuffed fried pastries from Catalan cuisine, Valencian cuisine and Aragonese cuisine. They can be filled with cabell d'àngel jam, sweet potato jam, or almonds, even with mató cheese and codonyat. They are typical of Terres de l'Ebre and in Valencian Community. In Mallorca, there is a very similar preparation called rubiol.

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Pastissets are fried pastries from the borderlands where Catalonia, Valencia, and Aragon meet—pockets of dough stuffed with cabell d'àngel jam, sweet potato, almonds, or the creamy tang of mató cheese and quince paste. They arrive warm and crisp, the filling warm enough to feel almost molten. Known by several names depending on where you find them (casquetes, pastelicos, dulces de alma), these are the kind of small, hand-held sweets that belong to a specific geography and tradition. In Mallorca, a nearly identical pastry called the rubiol carries the same DNA.

Order it here when it has

  • versatile fillings
  • specific regional identity
  • cross-cultural presence

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