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Sono costituiti da una sottilissima sfoglia, ripiena di un soffice pan di spagna alle mandorle, la superficie ricoperta di uno strato di glassa reale, viene decorata con delicati fiori di zucchero foggiati a mano, variopinti o bianchi, abbellita con scritte o ricami di glassa bianca o dorata, o più semplicemente ricoperta con diavoletti di vari colori, argentati e/o dorati.
INGREDIENTI
Pasta
350 gr. di farina 00
80 gr. di strutto
1 cucchiaio di zucchero
mezzo bicchiere d’acqua tiepida
Ripieno
350 gr. di mandorle tritate
250 gr. di zucchero semolato
4 uova
la scorza grattugiata di un’arancia biologica
Glassa
80 gr. di zucchero a velo
1 albume montato a neve
The Pastissus are a typical dessert of the Sardinian tradition, they are often decorated in a masterly way by real pastry artists … Traditionally of Campidanese origin find their maximum expression in the city of Quartu where they were invented. Species are prepared during the Easter period.
They are made of a very thin sheet of pastry, filled with a soft almond sponge cake, the surface covered with a layer of royal icing, is decorated with delicate hand-shaped sugar flowers, multicolored or white, embellished with embroideries or embroideries of white icing or gilded, or simply covered with little devils of various colors, silver and / or gilded.
INGREDIENTS
Pasta
350 gr. of flour 00
80 gr. of lard
1 tablespoon of sugar
half a glass of warm water
Stuffed
350 gr. of ground almonds
250 gr. of granulated sugar
4 eggs
the grated rind of a biological orange
Icing
80 gr. of powdered sugar
1 egg white prepared with snow
