Casadiella

A traditional Asturian pastry filled with nuts and sugar.

The process of making Casadiellas, showing the dough and filling.

Casadiella is a traditional Asturian pastry that originated in the region of Asturias, Spain. It is a delicious dessert that is typically enjoyed during special occasions and festivals.

History

The history of Casadiella dates back several centuries. It is believed to have been introduced by the Moors during their occupation of the Iberian Peninsula. Over time, it became a popular treat among the locals and has since become an integral part of Asturian cuisine.

Ingredients

The main ingredients used in making Casadiella include:

• Flour: The base of the pastry is made with all-purpose flour.
• Sugar: A sweetener that adds flavor to the dough.
• Butter: Provides richness and a buttery taste to the pastry.
• Eggs: Used to bind the dough together.
• Walnuts: A common filling ingredient, adding a crunchy texture and nutty flavor.
• Anise liqueur: Often used to enhance the flavor of the filling.

Preparation

To make Casadiella, the dough is prepared by combining flour, sugar, butter, and eggs. The ingredients are mixed until a smooth dough is formed. The dough is then rolled out into thin sheets.

For the filling, walnuts are finely chopped and mixed with sugar and anise liqueur. The filling is then spread evenly onto the rolled-out dough. The dough is folded over the filling, creating a half-moon shape. The edges are sealed by pressing them together.

The filled pastries are then baked in a preheated oven until golden brown and crispy. Once baked, they are allowed to cool before serving.

Serving

Casadiella is typically served as a dessert or as a sweet snack. It can be enjoyed on its own or accompanied by a cup of Asturian cider or a hot beverage like coffee or tea.

Variations

While the traditional Casadiella recipe includes walnuts as the main filling, there are variations that use other ingredients such as almonds, hazelnuts, or even a combination of different nuts. Some recipes also include a sprinkle of cinnamon or lemon zest for added flavor.

See also

• Asturian cuisine
• Spanish pastries