Casadielles Asturian Nut Filled Pastries

Instructions

1. In a large mixing bowl, whisk together the flour and salt. Add the cold, cubed butter to the bowl and use your fingers to rub the butter into the flour mixture until it resembles coarse breadcrumbs.

2. Slowly add the water to the flour mixture, stirring with a fork until the dough comes together. Turn the dough out onto a lightly floured surface and knead gently until it forms a smooth ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

3. Meanwhile, in a separate bowl, combine the chopped walnuts, sugar, cinnamon, and lemon zest. Mix well to ensure that all the ingredients are evenly distributed.

4. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.

5. Remove the chilled dough from the refrigerator and divide it into small portions. Roll out each portion into a thin circle or oval, about 1/8 inch thick.

6. Spoon a generous amount of the walnut mixture onto one half of each dough circle, leaving a small border around the edge. Fold the other half of the dough over the filling to create a half-moon shape and press the edges together to seal.

7. Using a fork, crimp the edges of each pastry to ensure the filling stays inside during baking. Place the pastries on the prepared baking sheet.

8. Brush the tops of the casadielles with the beaten egg to give them a glossy finish when baked.

9. Bake the pastries in the preheated oven for 20-25 minutes, or until they are golden brown and crisp.