Typical dessert Asturiano, Casadielles

Each time I visit I find eating Casadielles Asturias, is a typical dessert asturiano consisting basically in a puff pastry stuffed with walnuts. As they are very rich, nor do I go by Asturias, one day I decided to try them at home, the truth is much easier than it might appear. The only thing I liked is that they are fried and me personally, I do not like the fried. So I tried this recipe, which is like all recipes casadielles only makes the furnace. If you prefer to make the traditional, which is friéndolas, the recipe is the same, only changes that instead of fried oven. But if the fry, we must leave them in a paper towel, just after frying, drop most of the oil, and not be strong.

Ingredients:

1 box of puff pastry dough, even frozen.
300 grams of peeled nuts.
250 grams of sugar.
2 tablespoons anise.

Upon desconjelado mass, we extend an oiled and floured roller on a hob, enharinada also seeking to be extended to form a rectangle 20 x 40 centimeters. Cast in the base of the blender, anise, nuts and half the sugar and beat it all, until a compact mass. Cut the dough carefully into rectangles of 10x20 inches or so. Placed near one end, a teaspoon full of filling and fold the dough in half, forming a 10x10 square centimeter Empanadilla, seal the edges with the tips of a fork. Preheat oven to gratinador and when at a temperature of 150 degrees, place the quesadielles on a tray in the middle of the oven. Meanwhile, grind the rest of the sugar until sugar glazed. When you have acquired a golden color, the draw of the oven and sprinkled sugar over the glazed. They eat if the richest temperate.