Asturian Walnut Pastries (Casadielles)

1. Preheat Oven

Preheat your oven to 300°F (150°C). This ensures it's ready when your pastries are assembled and prepared for baking.

2. Prepare Dough

Mix together ½ cup olive oil, ½ cup warm water, and ½ teaspoon superfine sugar in a bowl. Gradually work in about 2⅓ cups of all-purpose flour. Keep mixing until the dough is soft, smooth, and easy to handle.

3. Prepare Filling

Grind 1¾ cups walnuts, ½ cup superfine sugar, and 2 tablespoons unsalted butter together in a food processor. Add 3 to 4 tablespoons of anise-flavored liqueur and blend briefly until everything is combined.

4. Roll Out Dough

Divide the dough into two pieces, and roll each piece out to about ⅛ inch thick. Cut this rolled dough into 12 rectangles, each roughly 3½ by 5 inches.

5. Fill and Roll Dough

Place a lump of filling, about the size of a walnut, onto each rectangle. Roll the dough up like a cigar, ensuring the filling is well enclosed. Paint egg wash on three sides of each rectangle using your finger or a cotton swab, then pinch the ends closed.

6. Bake Pastries

Arrange the pastries on a baking sheet and brush the tops with more egg wash. Bake in your preheated oven for about 30 minutes, or until they are slightly golden.

7. Cool and Dust

Once baked, let the pastries cool on a serving plate, and dust them with confectioners’ sugar before serving.