Makes 15
20 minutes, plus chilling time
15 minutes
Mix the white wine, oil and salt until the mixture starts emulsifying. Add the baking powder, egg yolk and the butter. Mix well.
Add the flour, a little at a time, until the dough is firm but not sticky. Knead the dough slightly.
Roll out the dough as thinly as possible on wax paper sprinkled with a generous amount of flour. Place the dough between two pieces of clingfilm and chill for at least 2 hours.
To make the filling, bring the sugar, brandy, aniseed, water, cinnamon and lemon zest to a boil in a saucepan and cook for 5 minutes.
Remove the lemon and stir in the nuts until a thick paste forms.
Cut the dough into squares of about 1,5 cm. Spread a teaspoon of filling onto each square.
Dampen your fingertips with water and fold the top and bottom edges of the pastry squares inward and pinch together. Crimp the ends with a fork so the filling doesn't fall out.
Heat a generous amount of oil in a saucepan. Fry the pastries in the hot oil until golden brown. Remove from oil, drain on kitchen paper and sprinkle generously with sugar.
Cook’s note: Casadielles are Spanish fried aniseed-flavoured pastries filled with a walnut stuffing and sprinkled with sugar.
