This typical Asturias sweet called Casadielles or Casadiellas is usually served in carnivals, although you can find them in confectionery throughout the year. His filling is very basic, since it is only composed of simple ingredients such as sugar, anise and milk, mixed with ground or hazelnut nuts according to the area where they are performed. We must also say that there are variants in the filling that carries the casadielles, because there are those who prepare it with water, white wine and honey. In any way, it is a delicious sweet that you cannot stop trying in your passage through Asturian lands and, Meanwhile, we will prepare Casadielles at home to consent to ours. Do not miss our steps and discover how to do Asturian casadiellas in recipes?
| 🚻 6 Diners | 🕘 45m | 🍵 Merienda | 🤯 Difness Low |
| Ingredients to make Casadielles or Casadiellas: |
| 1 sheet of fresh dough of homemade puff pastry or dough 200 grams of natural peeled nuts 125 grams of white sugar (or any sugar substitute) 4 tablespoons of whole or semi -125 milliliters of sweet anise Decora with Glass sugar mixed with white granulated sugar 3 glasses of soft oil for fry |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Casadielles or Casadiellas:
1. The first thing to prepare the fried casadielles will be to chop the nuts, but they are much more tasteful if they do not grind too much so that the nut can be differentiated in each bite.
2. Pass the nuts already ready to a wide container and see adding the ingredients to mix them. First pour the sugar and milk, and remove until everything is unified.
3. ends with the anise that you will also pour into the filling mixture. Remove for a few minutes until you see that everything is totally merged and a thick paste is formed. Prepare the fresh mass sheet to distribute them into units. Although the laminate itself is already fine, we advise you to stretch it a little more with a roller, adding on flour so that it does not adhere and deform.
4. Short in rectangles, it gave us for 6 pieces. Fill with small rations each piece, and have a container with water to wet your fingers and seal the edges of each one. After, with a fork sees wet and grooveing ​​at the ends of each tube, so you prevent the filling .
Trick: Short corners to square the dough and take advantage of what about preparing one more piece.
5. Sprinkle some flour at the work table and extend the piece of dough that you have left to cut the corners of each unit. Prepare one more rectangle and fills equally than the rest of tubes. On the other hand, put to heat to fry in a deep or saucepan.
6. The oil must be hot, but not extremely, since by introducing each casadiella of puff pastry, it must fry slowly without burning the dough. Fry in batches one by one or two. Take the turn if they need it, let them brown on all sides and dry them on a drying paper.
7. Once the casadielles of puff pastry are already made, add Glass sugar and then the granulated sugar. The casadiellas are left to eat! You can serve them with a glass of cider or a soda for the little ones in the house. Accompanied by coffee will also be a magnificent delight to snack.
