Casadielles (Walnut Popovers)
- 4 1/2 cups flour
- 1 teaspoon salt
- 1 cup cold butter
- 1 cup water
- 7 1/2 cups ground walnuts
- 2 cups sugar
- 5 tablespoons honey
- 2 1/2 teaspoons anise seed, toasted and ground
- Oil, for frying
- Confectioners' sugar for decorating
- Make the pastry dough: Combine the flour and the salt.
- Cut the butter into the flour and salt mixture until it resembles coarse crumbs.
- Add a cup of water and mix until the dough just comes together and leave it to stand for 30 minutes.
- In the meantime, mix the ground walnuts, sugar, honey, and anise together well for the filling.
- Roll out the dough thinly and cut it into 4 by 3-inch rectangular pieces.
- Place some filling on each piece and wrap the dough around it.
- Press the long sides of the dough together using a fork.
- Fry the pastry pockets individually in hot oil.
- Lift them out of the oil and drain on paper towels.
- Sprinkle with confectioners' sugar before serving.
- 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
flour, salt, cold butter, water, ground walnuts, sugar, honey, anise, confectioners
Taken from www.foodnetwork.com/recipes/casadielles-walnut-popovers-recipe.html (may not work)