Casadielles

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.