Tortas de Alma (Aragonese Pumpkin Pastries)

Tortas de alma are traditional half-moon pastries from the Spanish province of Teruel and other parts of Aragón. Their name refers to the sweet pumpkin filling hidden inside a thin olive oil dough scented with anise liqueur.

The filling combines roasted pumpkin with honey, sugar, and fresh orange zest until it becomes a thick preserve. Wrapped in crisp, dairy-free pastry and finished with sugar, these rustic sweets are especially associated with autumn, winter, and family celebrations.

Why You’ll Love This Recipe

• The pumpkin, honey, and orange filling has a rich flavor that is warm, fragrant, and distinctly seasonal.
• Extra-virgin olive oil creates a crisp, tender pastry without butter, lard, eggs, or dairy products.
• Anise liqueur gives the dough the characteristic aroma found in many traditional Spanish sweets.
• The pumpkin preserve and pastry dough can be prepared separately before the final assembly.
• The finished pastries store well and are convenient for holidays, gatherings, and edible gifts.

Ingredient Notes

Pumpkin

Choose a dense, sweet pumpkin rather than a watery carving pumpkin. Sugar pumpkin or butternut squash will produce a filling that thickens more efficiently.

Honey

Honey provides sweetness, floral flavor, and a glossy consistency. A mild orange blossom or wildflower honey complements the orange zest particularly well.

Sweet anise liqueur

Spanish anís dulce is a sweet, clear liqueur flavored with anise. Anisette is the closest direct substitute commonly available in the United States.

Extra-virgin olive oil

Olive oil replaces solid fat in the pastry and gives it a delicate, crumbly texture. Choose a mild or medium-intensity oil that will not overpower the filling.

All-purpose flour

Standard all-purpose flour provides enough structure while keeping the shell tender. Add it gradually because different brands may absorb slightly different amounts of liquid.

Orange zest

Use only the colored outer layer of the peel. The white pith beneath it can add bitterness to the sweet pumpkin preserve.

Expert Tips

• Roast the pumpkin rather than boiling it so the flesh absorbs no additional water.
• Use a wide saucepan for the filling because the larger surface area allows moisture to evaporate faster.
• Stir the pumpkin mixture more frequently as it thickens to prevent the honey and sugar from scorching.
• Cool the filling in a shallow container so it reaches room temperature more quickly.
• Weigh the dough portions for pastries of a consistent size and thickness.
• Roll the dough between parchment sheets to prevent sticking without adding excess flour.
• Avoid overfilling the pastries, since pumpkin preserve caught in the seam can cause them to open.
• Handle the pastries carefully while warm because the olive oil dough is delicate until it cools.

Serving Suggestions

Serve tortas de alma at room temperature with coffee, tea, hot chocolate, or a small glass of sweet anise liqueur.

Add them to an autumn or Christmas dessert platter with fresh fruit and other traditional Spanish pastries.

For a simple dessert, serve one pastry with orange slices or a spoonful of unsweetened Greek yogurt when dairy restrictions do not apply.

Package completely cooled pastries in a decorative box for a traditional homemade gift.

Storage and Reheating

Store completely cooled tortas de alma in an airtight container at cool room temperature for up to 2 days or refrigerate them for up to 5 days. Separate layers with parchment paper to protect the delicate shells. To restore crispness, warm the pastries in a 300°F (150°C) oven for 5 to 8 minutes and let them cool slightly before serving. Freeze baked pastries for up to 2 months and thaw them overnight in the refrigerator. Store unused pumpkin filling separately in the refrigerator for up to 1 week or freeze it for up to 3 months.

Frequently Asked Questions

What are tortas de alma?

They are traditional half-moon pastries from Aragón, particularly Teruel, made with an olive oil and anise dough surrounding a sweet pumpkin filling.

Can I use canned pumpkin purée?

Yes. Use plain, unsweetened pumpkin purée rather than pumpkin pie filling. Cook it with the honey, sugar, and orange zest until very thick before cooling.

What can I substitute for sweet anise liqueur?

Use anisette when available. Otherwise, combine dry white wine with a small amount of anise extract and water to reproduce the volume and aroma.

Why did my tortas de alma open while baking?

They may have been overfilled, insufficiently sealed, or filled with pumpkin preserve that was still warm or too loose. Use cold, thick filling and keep the edges clean before pressing them together.