Casadielles - Spanish Nut-Filled Pastries

Ingredients

• For the pastry dough: For the pastry dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) cold water 1/4 cup (60ml) cold water
• For the nut filling: For the nut filling:
• 1 cup (100g) ground almonds 1 cup (100g) ground almonds
• 1/2 cup (50g) ground walnuts 1/2 cup (50g) ground walnuts
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• For brushing: For brushing:
• 1 egg, beaten 1 egg, beaten

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 12g, 5g
• Carbohydrates (total, sugars): 16g, 5g
• Protein: 4g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pastry dough. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the cold water, a little at a time, and mix until the dough comes together. Shape the dough into a ball, cover it with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a separate bowl, combine the ground almonds, ground walnuts, granulated sugar, and ground cinnamon for the nut filling. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
5. 5.
   On a lightly floured surface, roll out the chilled dough into a thin rectangle, about 1/8 inch thick.
6. 6.
   Cut the dough into rectangles of approximately 4x2 inches.
7. 7.
   Place a spoonful of the nut filling onto one half of each rectangle, leaving a small border around the edges.
8. 8.
   Fold the other half of the rectangle over the filling and press the edges firmly to seal. You can use a fork to create a decorative pattern if desired.
9. 9.
   Transfer the casadielles to the prepared baking sheet and brush the tops with beaten egg.
10. 10.
    Bake in the preheated oven for 15-20 minutes, or until the pastries are golden brown.
11. 11.
    Remove from the oven and let them cool on a wire rack before serving.

Treat your ingredients with care...

• Almonds — Make sure to use ground almonds for the filling to achieve a smooth texture.
• Walnuts — Ground walnuts add a distinct flavor to the filling. Ensure they are finely ground for even distribution.
• Pastry dough — Keep the butter cold and work quickly to maintain a flaky texture in the dough.

Tips & Tricks

• For a variation, you can add a touch of orange zest to the nut filling for a citrusy twist.
• Dust the casadielles with powdered sugar before serving for an extra touch of sweetness.
• Serve warm with a scoop of vanilla ice cream for a delightful dessert experience.
• Store the casadielles in an airtight container to maintain their freshness.
• These pastries can be made ahead of time and reheated in the oven for a few minutes before serving.

Serving advice

Casadielles are best enjoyed warm or at room temperature. Serve them as a dessert or as a sweet treat with a cup of coffee or tea.

Presentation advice

Arrange the casadielles on a platter, dust them with powdered sugar, and garnish with a sprig of fresh mint for an elegant presentation.