Los pestiños son el dulce frito más típico de la Semana Santa y la Navidad andaluza. Su masa especiada con anís y sésamo, frita en aceite de oliva y bañada en miel de caña, tiene una textura crujiente y un sabor que evoca instantáneamente las fiestas del sur de España.
Mediterranean
Pestiños andaluces con miel de caña
Pestiños: dulces fritos de masa especiada con anís y sésamo, bañados en miel de caña. El dulce de Semana Santa más emblemático de Andalucía.
- Spain
- Dessert
- Light
- Low fat
- Low sugar
- medium
30 min
Tiempo de Preparación
20
Servings
Nutrición por ración
- Calories 130 kcal
- Protein 2 g
- Fiber 0.8 g
- Carbohydrates 16 g
- Fat 6 g
- Sodium 10 mg
Story behind the dish
Preparation
Andalusian pestiños with cane honey is a preparation from Spain with medium difficulty. Reserve about 50 minutes in total (30 for mise en place and preparation, 20 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 300 g of flour.
- Have ready: 100 ml of mild olive oil.
- Have ready: 100 ml of white wine.
- Have ready: 1 tablespoon anise seeds.
- Have ready: 1 tablespoon sesame.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Heat the oil; fry the anise and sesame 2 min
Heat the oil; fry the anise and sesame for 2 min. Cool. Don't overcrowd the pan: the oil should be hot but not smoking.
Don't overcrowd the pan: the oil should be hot but not smoking.
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Mix the flavored oil with the wine
Mix the flavored oil with the wine. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add the flour
Add the flour, cinnamon and matalauva; Knead until dough does not stick. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time. Watch the exact point indicated; An extra minute can alter the result.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
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Stretches very thin (2 mm); cut 8cm squares
Stretches very thin (2 mm); Cut 8 cm squares. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Fold the corners towards the center and press
Fold the corners towards the center and press. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Fry in oil at 175°C until golden.
Fry in oil at 175°C until golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Drain; Immediately bathe in hot cane honey
Drain; Immediately bathe in hot cane honey. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Draining the ingredients well prevents the dish from becoming watery or greasy.
- Don't overcrowd the pan: the oil should be hot but not smoking.
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