Casadielles z thermomixem
Casadielles z thermomixem
One of the typical desserts of Asturias ideal for snack and preferred by many are the Casadielles with thermomix. In some parts they are commonly consumed at Christmas and others in carnivals, whatever the season is these sweet empanaditas They are to suck your fingers and are very easy to make.
Casadielles z thermomixem
Casadielles z thermomixem
Wielkość porcji:
4
Czas Gotowania
2 godzin/y
Czas całkowity:
2 godzin/y
Składniki
- ciasto:
- 100 gramy cukru
- 120 gramy białego wina
- 60 grams of oil
- 1 łyżeczka soli
- 1 envelope of royal yeast
- 2 żółtka
- 300 gramy masła
- 500 gramy mąki cukierniczej
- Nadzienie:
- 300 grams of walnut
- 100 grams of hazelnut
- 100 gramy cukru
- 70 grams of anise
- 35 gramy wody
Sposób przygotowania
- Place the first 100 grams of sugar in the thermomix glass to turn it into a powder and sprinkle the Casadielles once ready, program 10 sekundy / Prędkość 10
- Reserve the sugar powder in a clean and dry place.
- Then process the dough, to do this incorporate 3 in the glass oil, wine and salt, program 30 sekundy / Prędkość 3
- Następnie, add the egg yolks and butter, program 2 minuty / Prędkość 3
- Immediately add the flour and yeast, and so knead, program 20 sekundy / Prędkość 6
- When the dough ingredients are perfectly mixed, and as a result have a more smooth, soft and homogeneous, spread it on the table, before sprinkling some flour so that it does not stick to the surface, and fold it 3 czasy (as the puff pastry). Cover it well and store it in the refrigerator for 30 minuty.
- While the dough is cold, prepare the filling.
- Putting the nuts and hazelnuts to be crushed in the thermomix glass, program 5 sekundy / Prędkość 5
- Then it incorporates anise, water and sugar, program 5 sekundy / Prędkość 5
- List the dough and the filling, proceed to assemble the Casadielles. Stretch the dough to a thickness of 2 cm, cut into rectangles of 10 cm x 12 cm, with the help of a spoon add filling, close and seal with the help of a fork.
- In a very hot frying pan, cool the Casadielles, let stand on absorbent paper and sprinkle with sugar.
They are super delicious and are a must for dessert.
I await your comments Until the next recipe!
