Casadielles (Walnut Popovers)
Make the pastry dough: Combine the flour and the salt. Cut the butter into the flour and salt mixture until it resembles coarse crumbs. Add a cup of water and mix until the dough just comes together and leave it to stand for 30 minutes. In the meantime, mix the ground walnuts, sugar, honey, and anise together well for the filling. Roll out the dough thinly and cut it into 4 by 3-inch rectangular pieces. Place some filling on each piece and wrap the dough around it. Press the long sides of the dough together using a fork. Fry the pastry pockets individually in hot oil. Lift them out of the oil and drain on paper towels. Sprinkle with confectioners' sugar before serving.
Variation: The filled pastry pockets can also be coated with beaten egg, placed on a buttered baking sheet and baked in preheated oven at 350
Recipe courtesy Pilar Sanchez