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Spanish recipe Casadielles

These lovely turnovers of puff pastry stuffed with buttery anis-flavoured walnuts, are a speciality of the northern region of Asturias, and are particularly popular at Christmas time
Makes 16

100g shelled walnuts
55g sugar
40ml sweet anis liqueur
30g melted butter
550g frozen puff pastry, defrosted
1 egg white
Icing sugar

Grind the walnuts to a powder and mix in with the sugar, anis liqueur and melted butter.

Roll the pastry out into a rectangle, approximately 3mm thick. Cut into 16 rectangles measuring 11cm x 6cm.

Place a ball of the walnut stuffing at one end of each rectangle. Brush the edges with egg white, fold over the pastry and seal with the prongs of a fork.

Place the pastries on a baking tray lined with greaseproof paper and bake for approximately 30 minutes in a preheated 220°C1425°F/gas 7 oven. The pastries should be well puffed and golden. Dust the casadielles with icing sugar. Serve while still warm.

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