![](\"https:\/\/lacasalforno.com\/wp-content\/uploads\/2018\/03\/img_20180227_175038-1690262561.jpg\")
<\/p>\n(English version below)<\/b><\/i><\/p>\n
Postre t\u00edpico asturiano, se trata de una especie de empanadilla frita, con un relleno de nueces picadas, an\u00eds y az\u00facar, aunque a veces se le a\u00f1aden avellanas.<\/p>\n
<\/p>\n
![](\"https:\/\/lacasalforno.com\/wp-content\/uploads\/2018\/03\/img_20180306_160020-2.jpg\")
<\/p>\n
Tambi\u00e9n se pueden hacer cocidas en el horno, en este caso, la masa para envolver ser\u00eda hojaldre.<\/p>\n
\u00c9sta es la receta de las m\u00e1s tradicionales, con bien de relleno y masa fina, como a mi me gustan ? .<\/p>\n
Ingredientes para la masa<\/u><\/p>\n
500 gr de harina<\/p>\n
Dos cucharaditas de levadura qu\u00edmica<\/p>\n
1 yema<\/p>\n
1 pizca de sal<\/p>\n
150 ml de vino blanco<\/p>\n
150 ml de aceite de oliva suave<\/p>\n
Ingredientes para el relleno<\/u><\/p>\n
250 gr de nueces peladas y picadas muy finas<\/p>\n
Un chorrito de leche<\/p>\n
150 gr de az\u00facar<\/p>\n
4 cucharadas de an\u00eds<\/p>\n
Elaboraci\u00f3n<\/u>:<\/p>\n
Preparamos primero la masa. Mezcla en un bol el vino, la yema, el aceite y la pizca de sal, integra bien y a\u00f1ade a continuaci\u00f3n la harina junto con la levadura. Mezcla bien con las manos o el robot de cocina hasta que todos los ingredientes se integren y tengas una bola de masa que no se pegue a las manos. Envuelve la bola de masa en papel transparente y deja reposar. Mientras, prepara el relleno?<\/p>\n
![](\"https:\/\/lacasalforno.com\/wp-content\/uploads\/2018\/03\/img_20180227_180058-1522470359.jpg\")
<\/p>\n
![](\"https:\/\/lacasalforno.com\/wp-content\/uploads\/2018\/03\/img_20180227_175436-1169461895.jpg\")
<\/p>\n
Personalmente las nueces me gustan picadas muy finas, as\u00ed que las triture con un robot de cocina. Mezcla las nueces en un bol con el az\u00facar, la leche, y el an\u00eds y mezcla bien.<\/p>\n
Comenzamos ahora a montar las casadiellas para posteriormente fre\u00edrlas.<\/p>\n
Extiende la masa con la ayuda de un rodillo sobre la mesa de trabajo enharinada, intenta que quede lo m\u00e1s fina posible.<\/p>\n
A continuaci\u00f3n corta la masa en porciones rectangulares iguales, aproximadamente de 12 x 10 cm.<\/p>\n
A continuaci\u00f3n coloca a lo largo de cada porci\u00f3n el relleno de nueces, como una cucharadita y media de relleno m\u00e1s o menos; cierra sobre si misma la casadiella y sella los bordes con un tenedor.<\/p>\n
![](\"https:\/\/lacasalforno.com\/wp-content\/uploads\/2018\/03\/1520341028142-741346435.jpg\")
<\/p>\n
Fr\u00ede las porciones en una sart\u00e9n honda con abundante aceite caliente (como para que floten las casadielles) por los dos lados hasta que est\u00e9n doradas. Coloca las casadielles en un plato con papel de cocina para que absorba el aceite sobrante y a continuaci\u00f3n reboza las casadiellas con az\u00facar.<\/p>\n
![](\"https:\/\/lacasalforno.com\/wp-content\/uploads\/2018\/03\/img_20180227_175454-1-1015395848.jpg\")
<\/p>\n
Te animo a preparar \u00e9ste postre tan f\u00e1cil y rico de nuestra tierra.<\/p>\n
English version here<\/i><\/b><\/u> They can also be cooked in the oven, in this case, puff pastry is used instead of the traditional dough.<\/p>\n This is the most traditional recipe, with a lot of filling anda very thin dough, as I like it ?.<\/p>\n Ingredients for the dough<\/u><\/p>\n 500 gr of flour<\/p>\n Two teaspoons of chemical yeast<\/p>\n 1 yolk<\/p>\n 1 pinch of salt<\/p>\n 150 ml white wine<\/p>\n 150 ml of soft olive oil<\/p>\n Ingredients for the filling<\/u><\/p>\n 250 gr of peeled and finely chopped walnuts<\/p>\n A splash of milk<\/p>\n 150 gr of sugar<\/p>\n 4 spoons of anise<\/p>\n Elaboration<\/u>:<\/p>\n Prepare the dough first. Mix in a bowl the wine, the yolk, the oil and the pinch of salt, integrate well and then add the flour along with the yeast. Mix well with your hands or the food processor until all the ingredients are integrated and you have a ball of dough that does not stick to your hands. Wrap the ball of dough in transparent paper and let it rest. Meanwhile, prepare the filling?<\/p>\n Personally I like nuts very finely chopped, so crush them with a food processor. Mix the nuts in a bowl with the sugar, milk, and anise and mix well.<\/p>\n We now start to assemble the casadiellas and then fry them.<\/p>\n Spread the dough with the help of a rolling pin on the floured work table, try to make it as thin as possible.<\/p>\n Then cut the dough into equal rectangular portions, approximately 12 x 10 cm.<\/p>\n Then place along each portion the filling of nuts, about a teaspoon and a half; close the casadiella on itself and seal the edges with a fork.<\/p>\n Fry the portions in a deep pan with plenty of hot oil (so that casadielles float) on both sides until golden brown. Place the casadielles in a dish with kitchen paper so that it absorbs the remaining oil and then coat the casadiellas with sugar.<\/p>\n I encourage you to prepare this easy and delicious dessert of my land.<\/p>\n Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":" (English version below) Postre t\u00edpico asturiano, se trata de una especie de empanadilla frita, con un relleno de nueces picadas, an\u00eds y az\u00facar, aunque a veces se le a\u00f1aden avellanas. Tambi\u00e9n se pueden hacer cocidas en el horno, en este caso, la masa para envolver ser\u00eda hojaldre. \u00c9sta es la receta de las m\u00e1s tradicionales, […]<\/p>\n","protected":false},"author":1,"featured_media":2585,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[307,309,311,313,315,317],"class_list":["post-3394","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","tag-casadiellas-es","tag-casadielles-es","tag-nueces-es","tag-nuts-es","tag-postre-asturiano-es","tag-postre-facil-es"],"_links":{"self":[{"href":"https:\/\/lacasalforno.com\/index.php?rest_route=\/wp\/v2\/posts\/3394","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lacasalforno.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lacasalforno.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lacasalforno.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lacasalforno.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3394"}],"version-history":[{"count":2,"href":"https:\/\/lacasalforno.com\/index.php?rest_route=\/wp\/v2\/posts\/3394\/revisions"}],"predecessor-version":[{"id":5127,"href":"https:\/\/lacasalforno.com\/index.php?rest_route=\/wp\/v2\/posts\/3394\/revisions\/5127"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacasalforno.com\/index.php?rest_route=\/wp\/v2\/media\/2585"}],"wp:attachment":[{"href":"https:\/\/lacasalforno.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3394"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacasalforno.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3394"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacasalforno.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3394"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nTypical Asturian dessert, it is a kind of fried empanadilla, with a filling of chopped nuts, anise and sugar, although sometimes hazelnuts are added.<\/span><\/p>\n<\/p>\n<\/p>\n<\/u><\/p>\n<\/p>\n<\/p>\n![](\"https:\/\/lacasalforno.com\/wp-content\/uploads\/2018\/03\/img_20180227_175211-1-314334120.jpg\")
<\/p>\n