rastel

Rastel is a traditional Italian pastry that originated in the Veneto region, particularly in the province of Vicenza. It is a type of filled pastry, typically made with a thin layer of dough, filled with a mixture of ricotta cheese, sugar, and sometimes almonds or other nuts. The dough is usually rolled out thinly and cut into squares or rectangles, which are then filled with the cheese mixture and folded into a triangular shape. The pastries are then baked until golden brown.

Rastel is often served as a dessert, either on its own or with a dusting of powdered sugar. It can also be used as a base for other desserts, such as tiramisu. The pastry is known for its delicate texture and mild flavor, which allows the filling to be the star of the dish.

The name "rastel" is believed to come from the Italian word "raso," meaning "shaved," referring to the thin layer of dough used in the pastry. The pastry has been a popular treat in Italy for centuries and continues to be enjoyed today, both in Italy and around the world.