Casadielles are a traditional Spanish pastry hailing from the region of Asturias, located in the northern part of Spain.
With a rich history that can be traced back centuries, these pastries have been enjoyed by generations of Spaniards, making them an integral part of the country’s culinary heritage.
The combination of flaky, delicate pastry and a sweet, nutty filling makes Casadielles a popular Spanish treat.
Whether you’re looking for a delightful Spanish dessert to impress your guests, a scrumptious snack to enjoy with your afternoon coffee or a way to add a touch of Spanish flair to your next celebration, Casadielles are the perfect choice.
Follow along with our step-by-step guide to create these delectable pastries in the comfort of your own home and experience a taste of Spanish tradition for yourself.
What are Casadielles
Casadielles are a traditional Spanish pastry originating from the Asturias region in the northern part of Spain. They consist of a flaky, delicate pastry dough filled with a sweet, nutty mixture typically made from ground walnuts or almonds, sugar, anise seeds, cinnamon and grated lemon zest. Some variations may include honey or syrup in the filling.
These Spanish pastries are popular during festive occasions such as Christmas and Easter, as well as at local fairs and family gatherings.
Casadielles are known for their delightful combination of flavors and textures, making them a beloved treat among both locals and visitors.
With their rich history and strong ties to Spanish culinary traditions, Casadielles have become a staple in traditional Spanish cuisine.
How to Make Casadielles
Here is the ingredient list for the Casadielles recipe:
For the pastry dough:
- 2 cups (250g) all-purpose flour
- 1/2 cup (113g) unsalted butter or lard, cold and cubed
- 1/4 cup (50g) white sugar
- 1/4 cup (60ml) dry white wine or anisette
- 1/4 teaspoon salt
For the filling:
- 1 1/2 cups (150g) ground walnuts or almonds
- 1/2 cup (100g) white sugar
- 1 tablespoon anise seeds
- 1/2 teaspoon cinnamon
- 1 tablespoon grated lemon zest
- Optional: 2-3 tablespoons honey or syrup
For assembly:
- 1 egg, beaten (for egg wash) or milk for brushing the pastries before baking
The ingredient quantities provided in the Casadielles recipe above should yield approximately 12 to 15 pastries, depending on the exact size of the rectangles you cut.
Casadielles Equipment & Tools
Having the right equipment and tools will help you create perfect Casadielles with ease.
Here is a list of essential items you will need for this recipe:
- Rolling Pin: crucial for rolling out the pastry dough to the right thickness, ensuring a flaky and delicate crust.
- Mixing Bowls: to combine the ingredients for both the pastry dough and the filling. Having separate bowls will help keep the process organized and efficient.
- Baking Sheet: provides the surface on which you’ll arrange and bake the Casadielles. Depending on the size of your oven and the number of pastries you plan to bake, you may need one or two baking sheets.
- Parchment Paper or Silicone Baking Mat: Lining the baking sheet with parchment paper or a silicone baking mat prevents the Casadielles from sticking to the surface and ensures even baking.
- Pastry Brush: to apply the egg wash or milk to the assembled pastries before baking. This step helps achieve a golden and shiny finish.
- Knife or Pastry Cutter: essential for cutting the dough into evenly-sized rectangles, providing consistency and a professional appearance.
- Fork: to seal the edges of the Casadielles, ensuring the filling stays inside the pastries during baking. This tool also creates an attractive pattern along the edges.
Step-by-Step Instructions for Casadielles
Follow these step-by-step instructions to create delicious Casadielles at home:
A. Preparing the Pastry Dough
- Mixing the Ingredients: In a large mixing bowl, combine the all-purpose flour, cold and cubed unsalted butter or lard, white sugar and salt. Using your fingers, a pastry cutter, or a fork, work the butter into the flour mixture until it resembles coarse crumbs.
- Adding the Liquid: Gradually pour in the dry white wine or anisette, mixing until a dough forms. Be cautious not to overwork the dough, as this may result in a tough pastry.
- Chilling the Dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes or up to 2 hours. Chilling the dough will make it easier to handle and help achieve a flaky texture.
B. Preparing the Filling
- Mixing the Filling Ingredients: In a separate mixing bowl, combine the ground walnuts or almonds, white sugar, anise seeds, cinnamon, grated lemon zest and honey or syrup (if using). Mix well to ensure an even distribution of flavors.
C. Assembling the Casadielles
- Rolling Out the Dough: Remove the chilled dough from the refrigerator and place it on a lightly floured surface. Using a rolling pin, roll out the dough to a thickness of approximately 1/8 inch (3mm).
- Cutting the Dough into Rectangles: With a knife or pastry cutter, cut the dough into rectangles measuring approximately 4 x 2 inches (10 x 5 cm).
- Adding the Filling: Spoon a small amount of filling onto one half of each rectangle, leaving a border around the edges to facilitate sealing.
- Folding and Sealing the Casadielles: Fold the empty half of each rectangle over the filling, pressing the edges together to seal. Use a fork to crimp the edges, creating a secure seal and an attractive pattern.
D. Baking the Casadielles
- Preheating the Oven: Preheat your oven to 350°F (175°C) and position a rack in the middle.
- Preparing the Baking Sheet: Line a baking sheet with parchment paper or a silicone baking mat.
- Brushing the Casadielles with Egg Wash or Milk: Place the assembled pastries on the prepared baking sheet, leaving space between each one. Using a pastry brush, apply a thin layer of beaten egg or milk to the surface of each pastry.
- Baking the Casadielles: Bake the Casadielles in the preheated oven for 20-25 minutes, or until they are golden brown and the edges are slightly crisp.
- Cooling and Serving: Allow the Casadielles to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your homemade Casadielles at room temperature for the best flavor and texture.
Tips and Variations
Storage and Serving Suggestions
To store the Casadielles, place them in an airtight container at room temperature for up to 3-4 days.
They can also be frozen for up to a month; just be sure to thaw them at room temperature before serving.
Common Pitfalls and How to Avoid Them
- Overworking the Dough: Be careful not to overwork the pastry dough, as this can result in a tough texture. Work the dough gently until it just comes together.
- Overfilling the Pastries: Avoid overfilling the Casadielles, as this may cause the filling to leak out during baking. Use just enough filling to cover one half of each rectangle while leaving a border for sealing.
- Uneven Baking: To ensure even baking, position the oven rack in the middle and rotate the baking sheet halfway through the baking time.
Alternative Fillings
While the traditional filling for Casadielles is made with walnuts or almonds, you can experiment with different nuts such as hazelnuts or pecans.
You can also add other ingredients like raisins, chopped dried fruits or even chocolate chips to create your own unique variation.
Vegan and Gluten-Free Adaptations
- Vegan: To make vegan Casadielles, substitute the butter or lard with a plant-based butter or coconut oil. Replace the egg wash with a plant-based milk or a mixture of water and maple syrup.
- Gluten-Free: To create gluten-free Casadielles, replace the all-purpose flour with a gluten-free flour blend. Be sure to choose a blend that includes xanthan gum or add it separately to achieve the right texture for the pastry dough.
Final Casadielles Thoughts
Casadielles offer a delightful glimpse into the rich culinary traditions of Spain, particularly those of the Asturias region.
Their combination of flaky pastry and sweet, nutty filling creates a truly irresistible Spanish treat that’s perfect for any occasion.
Whether you’re a seasoned baker or new to the kitchen, Casadielles are an excellent way to expand your baking repertoire and enjoy a little taste of Spain right in the comfort of your own home.
Happy baking!
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Jorge Garcia is the founder of AmigoFoods, where he has spent over 20 years helping readers discover authentic Latin American and Spanish cuisine. Raised in a Cuban-American household, Jorge learned to cook at the hands of his mother and grandmother, carrying forward generations of family recipes. That heritage, backed by his family’s four-generation history in the Latin food industry, inspired him to launch AmigoFoods in 2003. With more than 1,000 published articles on recipes, ingredients, and food culture, Jorge’s mission is simple: make authentic Latin cooking approachable for home cooks everywhere while honoring the traditions behind every dish.