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Casadielles

Perfect Casadielles: 4 Expert Tips to Master it

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.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine Mediterranean
Servings 12 Casadielles

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 4x6 inches (10x15 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.
Keyword Asturian Pastry