Traditional Spanish Pestinos Recipe: A Sweet Treat for Every Occasion

Ingredients

500 grams of all-purpose flour
250 ml of white wine
120 ml of olive oil
1 tablespoon of anise seeds
Zest of 1 lemon
1 teaspoon of salt
500 grams of honey
Oil for frying

Steps and instructions

In a large bowl, combine the flour, anise seeds, lemon zest and salt.
In a saucepan, heat the white wine and olive oil until it is just warm, then pour this mixture over the flour mixture.
Stir the mixture until it comes together to form a dough, then knead it on a lightly floured surface for about 10 minutes, or until it is smooth and elastic.
Let the dough rest for about 30 minutes, covered with a clean kitchen towel.
On a floured surface, roll out the dough to about 1/8 inch thick, then cut it into 2-inch squares.
Heat plenty of oil in a large, deep frying pan or deep fryer to 180°C (or until a small piece of the dough sizzles upon contact).
Fry the squares of dough, a few at a time, until they are golden brown on both sides, then drain them on paper towels.
In a separate saucepan, warm the honey until it is runny, then dip the fried squares into the honey, making sure they are fully coated.
Let the honey-covered squares drain on a wire rack until the excess honey drips off.
Once they are cooled, the pestinos are ready to be served. Enjoy!

Tools for making

Large bowl - needed to mix the dough ingredients
Saucepan - used to heat the white wine and olive oil
Kitchen towel - to cover and let the dough rest
Rolling pin - used to roll out the dough
Knife - to cut the rolled dough into squares
Large, deep frying pan or deep fryer - for frying the pestinos
Paper towels - to drain the fried pestinos
Separate saucepan - to warm the honey
Wire rack - to let the honey-covered pestinos drain

Recipe variations

Use whole wheat flour instead of all-purpose flour for a healthier twist.
Replace the white wine with orange juice for a citrusy flavor.
Add a pinch of cinnamon or nutmeg to the dough for a hint of spice.
Instead of frying, bake the pestinos in the oven for a lighter version.
Try different flavored honeys, such as lavender or orange blossom, for a unique taste.
Add chopped nuts, such as almonds or walnuts, to the dough for added texture.
Dust the finished pestinos with powdered sugar or cinnamon for extra sweetness.
For a savory twist, omit the anise seeds and lemon zest, and instead add herbs and spices like rosemary or garlic to the dough.
Make a vegan version by substituting the honey with agave syrup or maple syrup.
Drizzle melted chocolate over the pestinos for a decadent dessert option.

Recipe overview

This recipe page will guide you through the steps to create Pestinos, a traditional Spanish dessert especially popular during Easter and Christmas. These sweet, crisp pastries are made with a simple dough that's flavored with anise seeds and lemon zest, then deep-fried and coated in honey. The result is a delightful treat that's both crunchy and sweet, with a hint of citrus and aniseed. This recipe is straightforward and requires just a few basic ingredients, although it does involve frying. So gather your ingredients, roll up your sleeves, and get ready to make some delicious Pestinos!

Common questions

Can I use a different type of flour? You can try using a different type of flour, but keep in mind that it may affect the texture and taste of the pestinos. All-purpose flour is recommended for best results.
Can I substitute the white wine with something else? White wine adds flavor to the pestinos, but if you prefer not to use alcohol, you can substitute it with an equal amount of grape juice or apple juice.
Can I fry the pestinos in a different type of oil? You can use a different type of oil for frying, such as vegetable oil or canola oil. Just make sure it has a high smoke point and is suitable for deep frying.
How long can I store the pestinos? Pestinos are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 1 week. However, keep in mind that their texture may become slightly softer over time.
Can I make a smaller or larger batch of pestinos? Yes, you can adjust the quantity of the ingredients to make a smaller or larger batch of pestinos. Just maintain the same ratio of ingredients to ensure the desired taste and texture.

Serving dishes and utensils

Rolling pin - Used to roll out the dough to the desired thickness.
Deep frying pan or deep fryer - Needed for frying the pestinos until they are golden brown.
Saucepan - Used to heat the wine, olive oil, and honey.
Wire rack - Used for draining the excess honey from the fried pestinos.
Paper towels - Used to drain the fried pestinos after frying.
Clean kitchen towel - Used to cover the dough and allow it to rest.

Origin stories

Pestinos have a long history in Andalusian cuisine, and their presence is especially noted during the festive season of Semana Santa, or Holy Week. This delicacy, rich in honey and aniseed, is thought to have its roots in the Moorish occupation of Spain, reflecting the rich cultural tapestry of the region. The method for making Pestinos has been passed down through generations, and the sweet aroma of frying dough is a nostalgic scent that fills many Andalusian homes, signaling the beginning of the annual festivities. Despite their simplicity, the art of making Pestinos lies in the delicate balance of the dough and the precise timing of the frying, making each bite a true celebration of tradition and heritage.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.