{"id":63002,"date":"2020-12-20T00:27:57","date_gmt":"2020-12-20T00:27:57","guid":{"rendered":"https:\/\/www.viajamenorca.com\/sin-categorizar\/pastissets\/"},"modified":"2026-03-10T15:45:39","modified_gmt":"2026-03-10T15:45:39","slug":"pastissets","status":"publish","type":"post","link":"https:\/\/www.viajamenorca.com\/en\/tourist-guide\/gastronomy\/pastissets\/","title":{"rendered":"Pastissets"},"content":{"rendered":"

These are some of the oldest and most typical pastries on the island, along Menorcan ensaimadas<\/a> <\/strong>and carquinyols<\/strong><\/a>. 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<\/span> local festivals<\/strong><\/a>.<\/span><\/h3>\n
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Pastissets from Menorca<\/span><\/figcaption><\/figure>\n

Recipe for pastissets<\/span><\/h2>\n

Ingredients:<\/h3>\n

200 g sugar<\/p>\n

150 g lard<\/p>\n

50 g butter<\/p>\n

2 large egg yolks or three small ones<\/p>\n

400 g flour<\/p>\n

The zest of one medium-sized lemon

\r\n \"Boat\r\n<\/a><\/div><\/div><\/p>\n

Preparation:<\/span><\/h3>\n

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.<\/p>\n

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.<\/p>\n

Elaboration:<\/h3>\n
\"\"<\/a>
Typical flower-shaped mould<\/span><\/figcaption><\/figure>\n

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.<\/p>\n

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<\/strong><\/a>), or you can use a glass or any other similar mould.<\/p>\n

Place them on a baking tray lined with baking paper and bake for 8 to 10 minutes at 180\u00baC until golden brown, making sure they don’t burn. Leave to cool and sprinkle with icing sugar.<\/p>\n

There is also another version called \u2018Pastissets plens\u2019 which are filled with pumpkin jam and other homemade jams.<\/em><\/span><\/p>\n\n\n