Spanish cuisine · Desserts & Sweets

Casadielles Asturianas

Asturian pastry rolls filled with ground walnuts, anise and sugar, fried golden and dusted with sugar.

Ingredients · for 8 servings

• 300 g flour
• 100 ml white wine
• 80 ml olive oil
• 1 pinch salt
• 250 g walnuts
• 150 g sugar
• 3 tbsp anise liqueur (or 1 tsp ground anise + 2 tbsp water)
• 40 g soft butter
• 1 l oil for frying
• 100 g sugar for coating

Instructions

1. Mix the flour and salt, add the white wine and olive oil, and knead into a smooth, elastic dough for 5 min; cover and let rest for 30 min.
2. Finely grind the walnuts and knead with 150 g sugar, the anise liqueur and the soft butter into a moldable, slightly moist paste.
3. Roll the dough out 2 mm thin and cut into rectangles of about 10 × 8 cm.
4. Place a finger-thick strip of walnut filling on each rectangle, fold the dough over, press firmly and seal the edges with a fork so nothing leaks out during frying.
5. Heat the oil to 170°C and deep-fry the casadielles in batches for 3–4 min, turning once, until golden brown and blistered all over.
6. Drain briefly on paper towels, roll in sugar while still hot and serve warm.