Casadielles (Walnut Popovers)

1. 1

   Make the pastry dough: Combine the flour and the salt.

2. 2

   Cut the butter into the flour and salt mixture until it resembles coarse crumbs.

3. 3

   Add a cup of water and mix until the dough just comes together and leave it to stand for 30 minutes.

4. 4

   In the meantime, mix the ground walnuts, sugar, honey, and anise together well for the filling.

5. 5

   Roll out the dough thinly and cut it into 4 by 3-inch rectangular pieces.

6. 6

   Place some filling on each piece and wrap the dough around it.

7. 7

   Press the long sides of the dough together using a fork.

8. 8

   Fry the pastry pockets individually in hot oil.

9. 9

   Lift them out of the oil and drain on paper towels.

10. 10

    Sprinkle with confectioners' sugar before serving.

11. 11

    Variation: The filled pastry pockets can also be coated with beaten egg, placed on a buttered baking sheet and baked in preheated oven at 350

* Per serving · 4 servings · Values may vary.

No additional tips available.