Casadielles come with a story as rich as their filling. Food historians still debate their true origins.
Some argue that the name comes from the old Asturian word cosadielles, used in riddles and loosely meaning “what is it?”
Others trace the recipe back to Roman times.
Supporters of the Roman theory point to similar treats found across Europe, such as Sicilian cannoli, as well as Spanish cousins like fardelejos from La Rioja and Madrid’s bartolillos. Most agree, however, that Asturian casadielles represent one of the most refined versions. A subtle Arab influence may also explain how the recipe evolved over time.
The idea likely arrived from elsewhere and gradually took shape in Asturias, where it has survived and flourished ever since. Today, bakeries across the region sell casadielles in a range of sizes.
A sweet for special occasions
Casadielles feature strongly in festive traditions. In some parts of Asturias, families prepare them at Christmas, while in others they appear during Carnival. Either way, people associate them firmly with celebration.
Bakers prepare casadielles as thin pastry parcels filled with a fragrant mixture, then fry or bake them.
Simple in concept but rich in flavour, casadielles sit proudly alongside other local favourites such as rice pudding and frixuelos (thin pancakes), forming the classic finale to a family feast.
How are casadielles made?
Dough ingredients
- White wine
- Melted butter
- Olive oil
- Lard
- Egg yolk
- Yeast
- Salt
- Flour
The dough is worked until smooth and elastic, then left to rest for at least two hours so it becomes easy to roll and shape.
Filling
- Traditionally made with:
- Walnuts
- Sugar
- Water
- Aniseed liqueur
Everything is finely chopped or blended into a thick, aromatic paste.
Once the dough has risen, it is rolled thin and cut into squares. A spoonful of filling goes in the centre, the edges are lightly dampened with water and sealed using a fork. Those fork marks are the trademark of a well-made casadielle.
From here, there are two routes: fried or baked.
Fried casadielles
Olive oil is gently flavoured with a little aniseed and strips of lemon peel, then strained. The pastries are fried until golden, drained on kitchen paper, rolled in sugar and served warm or cold.
Baked casadielles
These go into the oven at around 180°C until nicely browned. They’re lighter in texture but still full of flavour. Purists tend to favour the fried version, but baked ones have their own loyal following.
How they are usually served
Casadielles pair beautifully with coffee or thick hot chocolate. Made properly, they hold their shape when dipped, which is part of the pleasure. Traditionally they appear in generous quantities at the end of long family meals, signalling that it’s time to slow down and enjoy something sweet.
Whether fried or baked, classic or with a twist on the filling, casadielles remain one of Asturias’ tastiest desserts. And if you find yourself in the region, trying them isn’t optional. It’s practically a local law.
