Pestiños are a traditional Spanish dessert, especially popular during Easter and other festive occasions. They are sweet, deep-fried pastries often flavored with anise and orange, and typically drizzled with honey or sugar. Here’s a classic recipe for making Pestiños:
Traditional Pestiños Recipe
Ingredients (Makes about 20-25 pieces)
- 500g (4 cups) all-purpose flour
- 100ml (about 1/2 cup) olive oil (or lard for a more traditional flavor)
- 100ml (about 1/2 cup) white wine (or anise liqueur for extra flavor)
- Zest of 1 orange
- 1 teaspoon ground cinnamon
- 1 teaspoon anise seeds (optional)
- A pinch of salt
- Honey (for coating)
- Sugar (for dusting, optional)
- Oil (for frying, preferably olive oil)
Instructions
- Prepare the Dough:
- In a large mixing bowl, combine the flour, cinnamon, anise seeds (if using), orange zest, and a pinch of salt.
- Heat the olive oil (or lard) in a small saucepan until warm but not boiling. Add it to the dry ingredients.
- Gradually pour in the white wine (or anise liqueur) while mixing with a wooden spoon or your hands until the dough comes together.
- Knead the dough on a floured surface for about 5-10 minutes until smooth and elastic. If the dough is too dry, add a little more wine or water.
- Cover the dough with a clean kitchen towel and let it rest for 30 minutes.
- Shape the Pestiños:
- Roll out the dough on a floured surface until it’s about 2-3mm thick.
- Cut the dough into rectangles or diamonds (about 8-10cm long).
- Optionally, make a small slit in the center of each piece and pull one corner through to create a twist (this is traditional but not mandatory).
- Fry the Pestiños:
- Heat plenty of oil in a deep frying pan or pot over medium heat.
- Fry the Pestiños in batches, turning them occasionally, until they are golden brown on both sides (about 2-3 minutes per batch).
- Remove them with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- Coat with Honey:
- Warm the honey in a small saucepan until it becomes liquid and easy to brush.
- Brush the warm Pestiños with honey while they are still hot, or dip them directly into the honey.
- Optionally, sprinkle with sugar while the honey is still sticky.
- Serve:
- Let the Pestiños cool slightly before serving. They are best enjoyed fresh but can be stored in an airtight container for a few days.
Enjoy your homemade Pestiños as a sweet treat during Easter or any special occasion! 🐣🍯
