Few treats encapsulate the heart of a region as perfectly as casadielles. Hailing from Asturias, this traditional dessert is a beloved part of Spanish culinary heritage, especially during Carnival and Christmas. These nut-filled pastries, fried to golden perfection and dusted with sugar, bring together the best of flavors and traditions.
Whether new to Spanish desserts or looking to refine your skills, this guide will walk you through the art of making casadielles and why they hold such a special place in Asturian culture.
Table of Contents
What Are Casadielles? Tradition Wrapped in Pastry
Casadielles (or casadiellas) are small, empanada-like pastries filled with crushed walnuts, sugar, and a touch of anise. Their sweet, nutty interior perfectly balances the crisp, flaky pastry shell.
Traditionally enjoyed during Carnival, casadielles are also a Christmas favorite in some parts of Asturias. Families pass down recipes through generations, adding a personal touch to this classic dessert. Their preparation isn’t just about cooking; it’s a togetherness and traditional celebration.
Ingredients: Everything You Need for Perfect Casadiellas
To make authentic casadielles, gather the following ingredients:
For the Dough:
- 2 ½ cups (300 g) all-purpose flour.
- ½ cup (100 g) unsalted butter, chilled and cubed.
- ½ cup (120 ml) white wine or milk.
- Pinch of salt.
For the Filling:
- 1 cup (100 g) walnuts or hazelnuts, finely crushed.
- ½ cup (100 g) sugar.
- 2 tbsp anise or anise liqueur.
For Frying:
- 2 cups (500 ml) sunflower oil or another neutral frying oil.
For Garnish:
- Powdered sugar or granulated sugar for dusting.
Step-by-Step Recipe: How to Make Casadiellas
- Prepare the Dough:
- In a large bowl, mix the flour and salt. Add the chilled butter and rub it into the flour until the mixture resembles breadcrumbs.
- Add the white wine or milk slowly and mix until a smooth dough forms. Wrap in plastic and refrigerate for 30 minutes.
- Make the Filling:
- In a bowl, combine the crushed walnuts, sugar, and anise. Mix until fully blended.
- Shape the Casadielles:
- Roll the dough into a thin sheet and cut into rectangles (approximately 4×6 inches).
- Place a tablespoon of the filling in the center of each rectangle, fold the dough over, and seal the edges by pressing with a fork.
- Fry to Perfection:
- Heat the oil in a deep pan over medium heat. Fry the casadielles in batches until golden brown, about 2–3 minutes per side. Drain on paper towels.
- Garnish and Serve:
- Once cool, sprinkle generously with powdered sugar. Serve fresh and enjoy!
Expert Tips for Perfect Casadiellas Every Time
- Size Matters: Keep the pastries small for a manageable, satisfying bite.
- Seal Well: Ensure the edges are tightly sealed to prevent the filling from leaking during frying.
- Adjust the Anise: If you prefer a milder flavor, reduce anise or substitute it with vanilla extract.
- Use Fresh Nuts: Opt for high-quality walnuts or hazelnuts for the best flavor.
Serving Casadiellas: The Perfect Dessert for Any Occasion
Casadielles pair beautifully with a cup of coffee or dessert wine. Serve them warm for a comforting treat, or at room temperature for a portable snack. They’re a crowd-pleaser at family gatherings, festive celebrations, or even as an indulgent breakfast.
Spanish Desserts You’ll Love: Recipes Related to Casadiellas
Asturias and Spain boast a variety of delicious pastries and desserts. If you enjoy casadielles, you’ll love:
- Frixuelos: Thin Asturian pancakes, similar to crêpes, often filled with cream or jam.
- Tarta de Santiago: A gluten-free almond cake with a distinct cross design.
- Churros: Crispy fried dough sticks served with thick chocolate dipping sauce.
- Polvorones: Crumbly shortbread cookies that melt in your mouth.
FAQs About Casadielles: Your Questions Answered
Q: Can I bake casadielles instead of frying them?
Yes! Brush them with an egg wash and bake at 375°F (190°C) for 15–20 minutes, or until golden.
Q: How should I store leftovers?
Store in an airtight container at room temperature for up to 3 days. Reheat in the oven for a crisp texture.
Q: Can I substitute walnuts with another nut?
Absolutely. Hazelnuts or almonds are excellent alternatives.
The Cultural Significance of Casadielles: A Pastry with a Story
Making casadielles is more than just preparing a dessert; it’s about preserving a cultural legacy. For Asturians, they symbolize the joy of family and tradition, often prepared together during festive times. Sharing casadielles is a gesture of hospitality and love, making them a true region’s icon.
Conclusion: A Bite of Asturias in Every Casadiella
Casadielles are more than a sweet treat, they’re a taste of history, tradition, and the vibrant culture of Asturias. Whether enjoying them during Carnival or surprising your guests at Christmas, these nut-filled pastries will delight you.
Now that you know the secrets to perfect casadielles, it’s time to roll up your sleeves and bring a piece of Spain into your kitchen. Happy cooking!

Perfect Casadielles: 4 Expert Tips to Master it
Ingredients
For the Dough:
- 2½ cups (300 g) All-purpose flour
- ½ cup (100 g) Unsalted butter, chilled and cubed.
- ½ cup (120 ml) White wine or milk.
- 1 Pinch of salt.
For the Filling:
- 1 cup (100 g) Walnuts or hazelnuts, finely crushed.
- ½ cup (100 g) Granulated sugar.
- 2 tbsp Anise or anise liqueur.
For Frying:
- 2 cups (500 ml) Sunflower oil or another neutral frying oil.
For Garnish:
- Powdered sugar or granulated sugar for dusting.
Instructions
- Prepare the Dough In a large bowl, mix the flour and salt.Add the chilled butter and rub it into the flour with your fingers until the mixture resembles breadcrumbs.Slowly pour the white wine or milk, mixing with your hands or a spoon until a smooth dough forms.Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Make the Filling In a mixing bowl, combine the crushed walnuts, sugar, and anise.Stir until the mixture is evenly combined.
- Shape the Casadielles Roll out the dough on a floured surface to about 1/8 inch (3 mm) thick.Cut the dough into rectangles, approximately 4×6 inches (10×15 cm).Place a tablespoon of filling in the center of each rectangle.Fold the dough over the filling and seal the edges by pressing with a fork.
- Fry the Casadielles Heat the sunflower oil in a deep frying pan over medium heat until it reaches 350°F (175°C).Fry the casadielles in small batches, turning them occasionally, for 2-3 minutes or until golden brown.Remove from the oil and drain on paper towels.
- Garnish and Serve Let the casadielles cool slightly, then dust generously with powdered sugar.Serve warm or at room temperature.
Notes
Extra Tips for Perfect Casadielles:
- For a flakier dough, keep the butter and liquid cold during preparation.
- Use fresh, high-quality nuts for the best flavor.
- If frying feels too indulgent, bake the casadielles at 375°F (190°C) for 15-20 minutes until golden.