Pestinos Recipe

I absolutely adore this recipe because it combines the comforting aroma of cinnamon and lemon with the subtle kick of anise, all wrapped up in a delightfully crispy, honey-drenched bite. It’s a nostalgic treat that reminds me of cozy gatherings, and making these brings a little bit of sweet, artisanal magic to my kitchen.

The Pestiños of Andalusia are a wonderful treat. Their flavors are rich yet simple, a delightful blend of textures.

The light, crunchy glaze of honey envelops a pastry that is barely sweet; it is, in fact, seasoned with a pinch of salt and a dash of cinnamon. I could stop there—you would be perfectly content with such a pastry.

But I won’t stop there: There is the matter of how beautiful this cookie is. I mean, just look at it.

It is, to me, completely unfathomable that “good” and “perfect” exist as synonyms.

Ingredients

All-purpose flour: Delivers carbs and shapes the dough.

Olive oil: Contributes nutritious fats and ensures the dough’s moisture.

White wine: Assists with tenderization, contributing a delicate flavor layer.

Citrus aroma and fresh, zesty notes are infused by lemon peel.

Seeds of anise: Provide a sweet flavor similar to licorice.

Cinnamon in powdered form: Lends warmth and a spicy depth.

Honey: Adds sweetness and imparts a lovely sheen when used as a glaze.

Ingredient Quantities

• 250 grams all-purpose flour
• 50 milliliters olive oil
• 50 milliliters white wine
• 1 strip of lemon peel
• 1/2 teaspoon anise seeds
• 1/2 teaspoon ground cinnamon
• 1 pinch of salt
• Olive oil for frying
• 100 grams honey
• 1 tablespoon water
• Optional: powdered sugar for dusting

Instructions

1. In a small saucepan, combine 50 milliliters of olive oil and the peel of 1 lemon. Heat the olive oil with the lemon peel until it becomes fragrant, which should take just a couple of minutes. Remove the lemon peel from the oil and allow the oil to cool to just above room temperature before using.

2. In a spacious mixing bowl, combine the flour, anise seeds, cinnamon, and salt. Stir well to mix.

3. Combine the dry ingredients with warm lemon-infused olive oil and white wine. Stir until a cohesive dough forms.

4. Work the dough on a surface dusted with flour until it is smooth. Cover it with plastic wrap, and let it relax for 30 minutes.

5. The dough is rolled out to a thickness of about 3 mm. It is then cut into small rectangles that measure about 4×8 cm.

6. Take each rectangle and fold it loosely over itself to create a bow or tubular shape, with the ends pressed together lightly.

7. In a frying pan, heat sufficient olive oil for deep-frying. Fry the shapes of dough, in batches, until they are golden brown. Drain on paper towels.

8. In another saucepan, combine the honey and 1 tablespoon of water, and warm them together. It should not be heated past 140°F so as not to kill the good enzymes in raw honey.

9. Fried pestinos should be tossed in warm honey and then left to cool on a wire rack. The warm honey coats the pestinos evenly.

10. If you wish, you can dust the pestinos with powdered sugar before serving them.

Equipment Needed

1. Small saucepan
2. Mixing bowl
3. Wooden spoon or spatula
4. Plastic wrap
5. Rolling pin
6. Knife or dough cutter
7. Frying pan
8. Tongs or slotted spoon
9. Paper towels
10. Second saucepan
11. Wire rack

FAQ

• What are Pestiños?A traditional sweet from Spain, pestiños are made with a flavored form of dough that is fried to a perfect crispness. And then they are dipped into honey.
• Can I substitute the white wine in the recipe?
  Yes, you can substitute white wine with an equal amount of apple juice or water if you prefer a non-alcoholic version.
• What is the purpose of the lemon peel in the recipe?Lemon peel infuses the olive oil with a subtle citrus aroma and infuses the dough with more flavor.
• Is it necessary to use anise seeds?Though traditional Pestiños often contain anise seeds to create their signature flavor, you can leave them out or substitute them with fennel seeds if you desire a different taste in your Pestiños.
• How do I know when the Pestiños are fully cooked?Pestiños should be fried until they are golden brown on both sides. They should be crisp and cooked through when ready to serve.
• Why add water to the honey for coating?The honey is slightly thinned by the water, which makes it easier to coat the Pestiños evenly.
• Can I use a different oil for frying?Although olive oil is the oil used traditionally, feel free to substitute another neutral oil with a high smoke point, like sunflower or vegetable oil, if you prefer.

Substitutions and Variations

Sunflower oil: Substitute with a lighter flavored oil, like canola oil, if you want to maintain the flavor profile.
White wine: If you want a non-alcoholic substitute, use apple juice.
Anise seeds: Fennel seeds are a similar flavor profile and can be substituted in almost equal amounts for anise seeds.
Substitute ground nutmeg for ground cinnamon to achieve a different spice note.
Honey: For a vegan substitute, use maple syrup instead.

Pro Tips

1. Infuse Thoroughly To maximize the flavor, allow the lemon peel to steep in the olive oil longer if possible, then strain thoroughly. This will enhance the citrus notes in the finished product.

2. Don’t Overwork the Dough After mixing the dough, knead it just enough to achieve smoothness. Over-kneading can make the pestinos tough. Letting the dough rest is crucial for gluten relaxation, ensuring a tender pastry.

3. Monitor Oil Temperature Use a thermometer to keep the frying oil at a steady 350°F (175°C). This prevents the pestinos from soaking up too much oil or burning. Fry in small batches to maintain consistent temperature.

4. Honey Consistency Warm the honey gently to merge it with the pestinos effectively. Avoid overheating as this can alter the honey’s beneficial properties and its flavor.

5. Shape Uniformity When folding the dough into shapes, make sure they are consistent in size and thickness for even frying. Use a pastry cutter or sharp knife for clean edges, which helps them fry uniformly.