The pestiños were not part of my repertoire of traditional desserts, until I became part of an Andalusian family, which they gave me to know and try. And it is that this exquisite dessert, of Arab origin, like much of the Andalusian gastronomy, is very typical and popular in the Andalusian Holy Week. Although there are regions where they are also consumed at Christmas parties.
As with many traditional sweets there are many ways to make them- "each maestrillo has its booklet" - Some people bathe them in honey, others coat them in sugar and cinnamon or those who "get drunk" before frying them, who fill them with angel hair ... Some recipes use baking soda, other yeast and some none of the two. Those who add dry white wine or sweet wine or orange juice. The size and shape can also have some variation from one place to another.
In any case, despite the variations in the elaboration and finishing process, the basic ingredients of this recipe remain unchanged.
I have opted for the traditional recipe of pestiños and although I love them with honey, this time I have dipped them in cinnamon and sugar.
- 100 ml of olive oil
- 1 tablespoon of aniseed or matalahúva
- the peel of a lemon or half orange
- 100 ml of dry wine
- 300 gr of flour
- 1 tablespoon of yeast
- a pinch of salt
- olive oil for frying
- Cinnamon powder
- Pour the olive oil in a pan together with the lemon or orange peel and fry for a minute. Add the grains of anise or matalahúva and remove from heat. Let cool.
- We quench the oil to complete a cup (100 ml); although if you are one of those who like to find anise grains in the pestiño, you only have to remove the skin of the orange or lemon.
- In a large bowl we put the flour mixed with the yeast and salt. We make a hole in the center and pour the oil that we had strained and the white wine. We remove everything until a homogenous mixture is formed, sprinkle a smooth surface with flour and work the dough well.
- Let it rest for approximately 30 minutes, then form small balls and stretch them with a rolling pin. The thinner the dough, the better.
- We fold the dough into small handkerchiefs or bows.
In a pan with plenty of hot oil, fry the pestiños until golden, let drain on kitchen paper to remove the excess oil and we passed them through a mixture of sugar and cinnamon powder. NOTES:
If we like more with HONEY
make a syrup with:
- 250 gr of honey
- a splash of white wine
- sugar to sprinkle
Let's warm up the honey in a saucepan and add a splash of white wine. Bathe the pestiños in this mixture and sprinkle with sugar.
Impossible to eat only one or two ... maybe three Hahaha. Irresistible !!!