Deconstructed Casadielles with Phyllo Pastry - A Medieval Sweet Reimagined
There's something magical about discovering a centuries-old recipe and giving it a fresh perspective! When I first encountered casadielles during my culinary travels, I was enchanted by their rustic charm and the way families would gather to make them together. The traditional version, while absolutely delicious, can be quite heavy with its thick pastry shell. That's when inspiration struck - why not use gossamer-thin phyllo pastry to create the same beloved flavors in a lighter, more elegant form? The result is a dessert that honors the medieval origins while embracing modern sensibilities.
12Ingredients
- 10 sheets Phyllo Dough
- 150 g Walnuts
- 100 g Hazelnuts
- 2 tbsp Anise Liqueur
- 1 tsp Ground Cinnamon
- 50 g Brown Sugar
- 1 Egg White
- 30 g Unsalted Butter(Melted)
- ½ tsp Lemon Zest
- ½ tsp Orange Zest
- 1 tsp Olive Oil
- 1 pinch Salt
Nutrition Facts
Instructions
Preheat oven to 180°C (350°F). Toast walnuts and hazelnuts on a baking sheet for 8-10 minutes, until fragrant. Let cool slightly.
In a food processor, pulse the toasted nuts until coarsely ground. Do not over-process into a paste.
In a bowl, combine the ground nuts, brown sugar, anise liqueur, cinnamon, lemon zest, orange zest, olive oil and a pinch of salt. Mix well.
Lay one sheet of phyllo dough on a clean surface. Brush lightly with melted butter. Repeat with 4 more sheets, stacking them on top of each other.
Cut the stacked phyllo dough into desired shapes (squares, triangles, or strips).
Place a spoonful of the nut mixture onto each phyllo shape. Brush the edges with egg white.
Fold the phyllo dough over the filling to form a small packet or roll. Press the edges firmly to seal.
Place the casadielles on a baking sheet lined with parchment paper. Brush the tops with melted butter.
Bake for 15-20 minutes, or until golden brown and crispy.
Let cool slightly before serving. Enjoy!
Chef's Tip
The secret to perfect phyllo casadielles lies in the texture contrast - brush each layer lightly with olive oil (not butter!) for authentic Spanish flavors, and toast your nuts beforehand to intensify their earthy sweetness. Don't overfill or the delicate pastry will tear!
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Deconstructed Casadielles with Phyllo Pastry - A Medieval Sweet Reimagined
Ingredients
- 10 sheets Phyllo Dough
- 150 g Walnuts
- 100 g Hazelnuts
- 2 tbsp Anise Liqueur
- 1 tsp Ground Cinnamon
- 50 g Brown Sugar
- 1 Egg White
- 30 g Unsalted Butter (Melted)
- 0.5 tsp Lemon Zest
- 0.5 tsp Orange Zest
- 1 tsp Olive Oil
- 1 pinch Salt
Instructions
- Preheat oven to 180°C (350°F). Toast walnuts and hazelnuts on a baking sheet for 8-10 minutes, until fragrant. Let cool slightly.
- In a food processor, pulse the toasted nuts until coarsely ground. Do not over-process into a paste.
- In a bowl, combine the ground nuts, brown sugar, anise liqueur, cinnamon, lemon zest, orange zest, olive oil and a pinch of salt. Mix well.
- Lay one sheet of phyllo dough on a clean surface. Brush lightly with melted butter. Repeat with 4 more sheets, stacking them on top of each other.
- Cut the stacked phyllo dough into desired shapes (squares, triangles, or strips).
- Place a spoonful of the nut mixture onto each phyllo shape. Brush the edges with egg white.
- Fold the phyllo dough over the filling to form a small packet or roll. Press the edges firmly to seal.
- Place the casadielles on a baking sheet lined with parchment paper. Brush the tops with melted butter.
- Bake for 15-20 minutes, or until golden brown and crispy.
- Let cool slightly before serving. Enjoy!
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