A Spanish Perspective would like to introduce to all of you Alicia Herraez, a young Spanish pastry chef from Asturias, in the North of Spain. Alicia is now living in Barcelona where we have met her in order to know her story and learn a little bit about traditional sweet recipes.
Due to the enormous economic crisis that nowadays is still hitting Spain pretty hard she lost her former job (I think most of you may know about the situation in Spain as there is an important Spanish community of young and brilliant people working abroad because they were forced to leave Spain to find work opportunities). During the economic crisis she had to look for a new employment. But then Alicia decided she just had to stop, she just had to take a breath and think about her professional future in a personal way. It t was then when she decided to do what she loved the most and what she was, until then, only a hobby. Cooking has always made her happy
Alicia went to study where, in her opinion, is one of the best Pastry Schools ever: at The International School of Pastry Arts, created by the famous pastry chefs Paco Torreblanca and his son Jacob. If you are interested in pastry making and you follow her, you probably know who they are.
I recommend this school if you ever want to learn the real traditional French pastry making, a mixture of the traditional and a modern Spanish twist of these great two chefs. Alicia
At the end of her new professional studies, where she learnt all about dough, creams, chocolates, sugars, cakes, and after a few internships Alicia decided to start her own blog and now wishes to make a brilliant professional career in this industry. At A Spanish Perspective we support her talent, enthusiasm and never ending passion!
Today Alicia wants to share with all of us a very easy to make Spanish dessert from her native county (Asturias). She is going to be making and old fashioned but delicious traditional dessert.
The dessert is called “casadiella”, it is a typical dessert that people prepare for Christmas and during their regional carnival, but nowadays you can find it throughout the whole year. Its provenance is unknown and the name could be a “play of words” that means “what is it? (qué cosina ye?) because the filling inside is a real surprise.
As you can see it is a great traditional Spanish dessert, so here we go!!
I take like as a referent a glass of 250ml to measure all the ingredients
1 glass of Spanish olive oil 0,4% (you can replace it for sunflower oil)
¼ glass of melted unsalted butter
1 ½ glass of white Spanish wine
½ teaspoon of salt
750 gr plain flour
1 teaspoon of powder yeast
STEP BY STEP
Mix the dry ingredients all together
Beat the butter and soft olive oil, add the white wine slowly till you have soft foam.
Mix the plain flour, powder yeast and salt and add this mixture slowly to the butter mixture and stir.
Take this dough to the fridge till it is firm so you could roll it.
2 glasses of ground walnut or 1 glass ground nut and 1 glass ground hazelnut
1 glass of sugar
A dash of anis liqueur
1 tbsp of water
STEP BY STEP
Mix and beat all the ingredients
Roll out the pastry thinly and cut it in 10cm width stripes, place the filling generously at one end and bring the pastry over to cover the filling, brush the edge with a bit of water and press them together with a fork to guarantee a good seal.
Finally, prick carefully with a fork the center of the “casadiella” before frying in hot oil (you can use soft olive oil or sunflower oil).
To finish off dust icing sugar.
I hope you enjoyed this yummy traditional sweet Spanish recipe by the hands of our pastry chef Alicia Herraez.
I would like to thank Alicia again for her great cooking tips and for her honest enthusiasm in collaborating with A Spanish Perspective in order to share with the rest of the world one of many great Spanish recipes. If you would like to learn more about Alicia’s work, you can visit her personal blog here.
Please, share this recipe and share your comments below or on our Facebook page! Gracias