Pastissets de moniato
Photo: Santiago Romani · CC BY-SA 3.0

History

These half-moon pastries are a Christmas sweet along the Mediterranean coast. In Benidorm the tourist office publishes the household recipe: sweet potato cooked down with sugar, cinnamon and lemon zest into a thick jam, wrapped in a dough made with olive oil, lard and aguardiente. In the hills, Guadalest lists its own pastissos de moniato among its village sweets.

Book a food experience

Tours, tastings and classes from the cities on this page, bookable on GetYourGuide.

Browse every bookable food experience

Common allergens: Gluten, Egg

Make it at home

Yield Makes about 40Hands-on 1 hrTotal 2 hr 30 minDifficulty Intermediate

Ingredients

  • 1kg sweet potatoes, cooked and peeled
  • 1kg sugar, plus a glass for the dough
  • 1 tablespoon ground cinnamon
  • Grated zest of 1 lemon
  • 1 glass aguardiente (strong grape spirit)
  • 1 and a half glasses olive oil
  • Half a glass of lard
  • About 1kg plain flour
  • 1 egg, beaten

Method

  1. Mash the sweet potato with the sugar, cinnamon and lemon zest and cook slowly, stirring, for about an hour until thick; leave to cool.
  2. Warm the lard, oil, aguardiente and a glass of sugar together, stirring; before it boils, work in the flour until the dough is easy to handle.
  3. Roll the dough very thin and cut 6cm rounds.
  4. Put a teaspoon of filling on each, fold into a half-moon and seal the edges.
  5. Brush with egg, sprinkle with sugar and cinnamon and bake at 170C for about 30 minutes until golden.

Tip from the editors. Keep the dough warm while you work; it cracks when it cools.

Where to eat pastissets de moniato

Pastissets de moniato in Benidorm

Featured by TableJourney as a signature dish of Benidorm. See where to eat Pastissets de moniato in Benidorm or the Benidorm signature dishes guide.

More cities are in research. Want pastissets de moniato covered somewhere specific? Tell us where you want to eat.

Browse all dishes →