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