These are some of the oldest and most typical pastries on the island, along Menorcan ensaimadas and carquinyols. Initially, these irresistible sweet pastries were typically eaten at family events and at Christmas, but nowadays they are commonly eaten all year round, especially during local festivals.
Recipe for pastissets
Ingredients:
200 g sugar
150 g lard
50 g butter
2 large egg yolks or three small ones
400 g flour
The zest of one medium-sized lemon
Preparation:
Heat the butter slightly and leave it to cool. Then mix it with the other ingredients, kneading them well until you have a compact, fine dough with the sugar well dissolved.
Then place it in a food-grade plastic bag, sealing it tightly to prevent it from drying out, and leave it to rest in the refrigerator for 12 to 24 hours.
Elaboration:
Take individual portions, shape them into balls with your hands and flatten them with a rolling pin so that they are about 8 to 10 millimetres thick.
Then we shape them by cutting them out with the typical Menorca flower-shaped mould (you can find it in any hardware shop on the island), or you can use a glass or any other similar mould.
Place them on a baking tray lined with baking paper and bake for 8 to 10 minutes at 180ºC until golden brown, making sure they don’t burn. Leave to cool and sprinkle with icing sugar.
There is also another version called ‘Pastissets plens’ which are filled with pumpkin jam and other homemade jams.
