Go to Image Casadielles
  • 400 g. Speltastur organic wholemeal spelt flour
  • 150 gr. of white wine PDO Cangas Monasterio de Corias
  • 200 gr. of walnuts
  • 50 gr. of extra virgin olive oil
  • 1 egg
  • 4 teaspoons of aniseed
  • 6 teaspoons of milk
  • 1 teaspoon of yeast
  • Salt
  • Sugar
  • Extra virgin olive oil
  • In a large bowl, mix the extra virgin olive oil, egg yolk, Cangas Monasterio de Corias PDO white wine and salt. Stir until a uniform mixture is reached.
  • Mix the Speltastur organic spelt flour with the yeast.
  • The resulting mixture is dissolved in the bowl very gradually, stirring constantly to avoid lumps. The final aim is to achieve a compact dough.
  • To prevent the dough from becoming sticky, if it is still sticky after a while of kneading, we can add flour little by little to achieve more consistency.
  • Wrap the ball in cling film and leave it in the fridge to chill for 2 hours.
  • Prepare the filling for the casadielles while the dough is chilling.
  • Peel, clean and chop the walnuts.
  • Once chopped, put them in a bowl and add the aniseed, milk and a little sugar. Stir until a paste is formed.
  • Once the two hours have passed, roll out the dough on a floured surface.
  • Roll out the dough with a rolling pin and cut small portions of approximately 15x12.
  • In each cut portion, add a small ball of filling and roll the dough as you would a pastry, closing the edges with a fork.
  • To fry them, heat the extra virgin olive oil in a frying pan. It is very important to wait until the oil is hot before putting them in.
  • Fry until golden brown, taking care not to burn them.
  • Remove them to a plate with a napkin to absorb the oil and sprinkle sugar on top.
  • Once they have cooled, serve them and enjoy their flavour and sweetness.

Les Casadielles can be enjoyed in all the "Tierra Astur" cider houses: Gascona, 1 and Gascona, 9 in Oviedo/Uviéu; Polígono del Águila del Nora in Colloto/Cualloto (Siero); Mariano Pola, 10-12-14 Gijón/Xixón and San Francisco, 4 Avilés.

Video - Recipe