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Pestiños Andaluces

Serves 4 to 6 Pastry vegetarian, Breads & Pastry, Christmas

Pestiños Andaluces

Pestiños Andaluces finds its roots in the everyday kitchens of Andalucía, where the tradition of crafting these sweet delights is passed down through generations without the need for a written recipe. With each occasion, families gather to transform simple ingredients into something special, often during festive times like Semana Santa or Christmas, though they are enjoyed throughout the year.

The result is a crispy, golden treat, infused with the warm, aromatic notes of anise and cinnamon. The rich honey glaze envelops each pestiño, offering a delicate balance of sweetness and spice, which is meant to be savored slowly, one bite at a time.

Ingredients

  • 400 gall-purpose flour
  • 150 mlextra virgin olive oil — infused with orange peel
  • 100 mldry white wine
  • 1 tbspanise seeds
  • 1 tspground cinnamon
  • for fryingolive oil
  • 200 ghoney — warmed, for coating

Method

  1. Start by gently heating 150 ml of extra virgin olive oil in a small saucepan over medium heat. Once warm, add 1 tablespoon of anise seeds and let them infuse in the oil. You will know it's ready when the seeds release their aroma, but be careful not to let them burn.
  2. In a large mixing bowl, combine 400 g of all-purpose flour with 1 teaspoon of ground cinnamon. Slowly pour in the warm anise-infused olive oil, mixing with a wooden spoon to incorporate it evenly into the flour. This step ensures the flour absorbs the flavors, creating a fragrant base for the dough.
  3. Add 100 ml of dry white wine to the flour mixture. Begin kneading the dough by hand until it becomes smooth and elastic. This should take about 5-10 minutes of kneading, and the dough should not stick to your hands or the bowl.
  4. Once the dough is ready, cover it with a clean cloth and let it rest for about 30 minutes. This resting period allows the gluten to relax, making it easier to roll out later.
  5. After resting, divide the dough into small portions and roll each one out on a lightly floured surface to about 2 mm thickness. Cut the dough into small squares, approximately 5 cm on each side. Fold opposite corners of each square towards the center, pressing gently to seal them.
  6. In a deep frying pan, heat enough olive oil for frying over medium-high heat. Once the oil is hot, carefully add the dough pieces in batches. Fry them until they are golden brown and crisp, turning them occasionally for even cooking. Remove them with a slotted spoon and drain on paper towels.
  7. In a small saucepan, gently heat 200 g of honey until it becomes more fluid. Dip each fried pestiño into the warm honey, ensuring they are well-coated. Allow any excess honey to drip off before transferring them to a serving platter. Serve the pestiños warm or at room temperature, enjoying the crisp texture and sweet, aromatic flavor.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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