[citation needed] They can be filled with cabell d'àngel jam, sweet potato jam, or almonds, even with mató cheese and codonyat.

They are typical of Terres de l'Ebre and in Valencian Community.

In Amposta they are made with a mixture of olive oil, flour, eggs, Catalan moscatell and anissette, which is cut in circles.

They are stuffed, folded by the middle and closed by pressing softly, often with a fork.

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