Casadiella: Difference between revisions

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The Casadiella is a typical dessert from Asturias. It consists of a pastry made of wheat flour, flavored with Anis del Mono (Anisette) or wine, and filled with toasted hazelnuts and/or walnuts and sugar. They are mixed and they are fried together.^[1]

The final shape is a tube approximately ten centimeters long with ends that are closed with a fork.

Preparation

This recipe can be prepared manually or with a Thermomix.

Making the dough with Thermomix: Ingredients:

- 500 g wheat flour
- 100 g oil
- 150 g water
- 50 g milk
- 30 g yeast
- 1 teaspoon salt

Put all ingredients in the bowl except yeast and flour, then cook for 1 minute at 40ºC/104ºF, set at speed 2.

Next, add yeast and flour, then cook for 20 seconds at speed 6. Finally, let it rise for 3 minutes on dough mode.

Filling

Ingredients:

- 1 c milled hazelnuts or walnuts (toasted)
- 1/2 c sugar

Mix ingredients with anisette, wine or other liquor.Once you have dough prepared, use a rolling pin to spread and flatten it, and then cut dough into sections about 10 cm square. Put filling into each piece and fold it. Close ends with a fork.

Finally, fry them with the fold down so that filling stays inside. Optional: You may drizzle sugar or honey over top.

References

^ "Sugar Rush: Casadiella at El Quinto Pino".

[1] "Sugar Rush: Casadiella at El Quinto Pino".

[1]

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-{{Multiple issues|{{copy edit|date=July 2013}}{{orphan|date=July 2013}}}}
+{{orphan|date=July 2013}}
-The '''Casadiella''' is a typical dessert from [[Asturias]]. It consists of a pastry made of wheat flour, flavored with Anis del Mono ([[Anisette]]) or wine, and filled with toasted hazelnuts and/or walnuts and sugar. Finally they are fried.<ref>{{cite web|title=Sugar Rush: Casadiella at El Quinto Pino|url=http://newyork.seriouseats.com/2009/06/sugar-rush-casadiella-at-el-quinto-pino-nyc-chelsea.html}}</ref>
+The '''Casadiella''' is a typical dessert from [[Asturias]]. It consists of a pastry made of wheat flour, flavored with Anis del Mono ([[Anisette]]) or wine, and filled with toasted hazelnuts and/or walnuts and sugar. They are mixed and they are fried together.<ref>{{cite web|title=Sugar Rush: Casadiella at El Quinto Pino|url=http://newyork.seriouseats.com/2009/06/sugar-rush-casadiella-at-el-quinto-pino-nyc-chelsea.html}}</ref>
 [[File:Casadiellas.jpg|thumb|Final result]]
@@ Line 9: / Line 9: @@
 [[File:Making Of.jpg|thumb|Dough preparation]]
-== Preparation ==<br />
+== Preparation ==
-<br />This recipe can be prepared manually or with Thermomix.<br />
+This recipe can be prepared manually or with a Thermomix.
-<br />Making the dough with Thermomix:<br />
- Ingredients:<br />
-g wheat flour<br />
-g oil<br />
-g water<br />
-g milk<br />
-g yeast<br />
-teaspoon salt<br />
-Put all ingredients in the bowl except yeast and flour, then cook for 1 minute at 40ºC/104ºF, set at speed 2.<br />Next, add yeast and flour, then cook for 20 seconds at speed 6.<br />Finally, let it rise for 3 minutes on dough mode.<br />
+Making the dough with Thermomix:
-===Filling===<br />
- Ingredients:<br />
+'''Ingredients:'''
+** 500 g wheat flour
-c milled hazelnuts or walnuts (toasted)<br />
+** 100 g oil
-/2 c sugar<br />
+** 150 g water
-Mix ingredients with anisette, wine or other liquor.<br />Once you have dough prepared, use a rolling pin to spread and flatten it, and then cut dough into sections about 10 cm square. Put filling into each piece and fold it. Close ends with a fork.<br />Finally, fry them with the fold down so that filling stays inside. Optional: You may drizzle sugar or honey over top.
+** 50 g milk
+** 30 g yeast
+** 1 teaspoon salt
+:: Put all ingredients in the bowl except yeast and flour, then cook for 1 minute at 40ºC/104ºF, set at speed 2.
+:: Next, add yeast and flour, then cook for 20 seconds at speed 6. Finally, let it rise for 3 minutes on dough mode.
-==References==
+=== Filling ===
+'''Ingredients:'''
+** 1 c milled hazelnuts or walnuts (toasted)
+** 1/2 c sugar
+:: Mix ingredients with anisette, wine or other liquor.Once you have dough prepared, use a rolling pin to spread and flatten it, and then cut dough into sections about 10 cm square. Put filling into each piece and fold it. Close ends with a fork.
+:: Finally, fry them with the fold down so that filling stays inside. ''Optional: You may drizzle sugar or honey over top.''
+==References==
 {{reflist}}