📝 About This Recipe
A cornerstone of Spanish pastry tradition, Pestiños are crispy, aromatic fritters deeply rooted in the history of Andalusia. These golden gems are infused with olive oil, anise, and sesame, then bathed in a warm, spiced honey glaze that creates a sticky, irresistible finish. Traditionally prepared during Holy Week and Christmas, they offer a perfect balance of crunch and floral sweetness that captures the soul of Southern Spain.
🥗 Ingredients
Infused Oil Base
- 1/2 cup Extra Virgin Olive Oil (use a mild Spanish variety like Arbequina)
- 1 strip Lemon Peel (large piece, pith removed)
- 1 tablespoon Anise Seeds (whole)
The Dough
- 3 1/2 cups All-Purpose Flour (plus extra for dusting)
- 1/2 cup Dry White Wine (such as Sherry or a crisp Fino)
- 2 tablespoons Orange Juice (freshly squeezed)
- 1 tablespoon Toasted Sesame Seeds (finely crushed or ground)
- 1/2 teaspoon Ground Cinnamon
- 1/2 teaspoon Salt (fine sea salt)
Honey Glaze & Frying
- 3 cups Vegetable Oil (for deep frying)
- 1 cup Wildflower Honey (high quality)
- 2 tablespoons Water
- 1 whole Star Anise (for the syrup infusion)
👨🍳 Instructions
-
1
In a small skillet, heat the extra virgin olive oil over medium heat. Add the lemon peel and fry it until it begins to brown, then remove it and discard. This 'seasons' the oil and removes any bitterness.
-
2
Turn off the heat and immediately add the anise seeds to the hot oil. Let the oil cool completely; this allows the anise flavor to infuse deeply into the fat.
-
3
In a large mixing bowl, whisk together the flour, ground sesame seeds, cinnamon, and salt. Create a well in the center of the dry ingredients.
-
4
Pour the cooled infused oil (including the seeds), the white wine, and the orange juice into the well.
-
5
Using a wooden spoon or your hands, gradually incorporate the flour into the liquids until a shaggy dough forms.
-
6
Turn the dough onto a lightly floured surface and knead for about 5-8 minutes until it is smooth, elastic, and no longer sticks to your hands.
-
7
Cover the dough with a clean kitchen towel and let it rest at room temperature for at least 30 minutes. This relaxes the gluten for easier rolling.
-
8
Divide the dough into small portions. Roll out each portion very thinly (about 2mm thick) on a floured surface. Cut into squares or rectangles of roughly 2x2 inches.
-
9
To shape, fold two opposite corners of the square toward the center, overlapping them slightly. Press firmly with your finger to seal them so they don't open during frying.
-
10
Heat the vegetable oil in a deep frying pan to 350°F (175°C). Fry the pestiños in batches, being careful not to crowd the pan, until they are golden brown and crisp (about 2 minutes per side).
-
11
Remove the fritters with a slotted spoon and drain them on paper towels to remove excess oil.
-
12
Prepare the glaze: In a wide saucepan, heat the honey, water, and star anise over low heat until it becomes a thin, simmering syrup.
-
13
Dip each fried pestiño into the warm honey syrup, turning to coat thoroughly. Let them soak for about 30 seconds so they absorb the sweetness.
-
14
Place the glazed pestiños on a wire rack set over parchment paper to allow the excess honey to drip off and the glaze to set.
💡 Chef's Tips
Ensure the oil is completely cooled before adding it to the flour to avoid 'cooking' the dough prematurely. Roll the dough as thin as possible; the thinner the dough, the crispier and light the final pestiño will be. If the dough corners won't stay stuck, use a tiny drop of water as 'glue' before pressing them together. Don't overheat the honey glaze; if it boils too hard, it will become too thick and create a hard candy shell rather than a supple glaze. Store pestiños in an airtight container at room temperature; they actually taste better the next day as the flavors meld.
🍽️ Serving Suggestions
Serve with a glass of sweet Sherry (Pedro Ximénez) for a truly authentic Spanish experience. Pair with a cup of thick, Spanish-style hot chocolate for dipping. Add a sprinkle of colorful nonpareils (hundreds and thousands) over the honey for a festive, traditional look. Accompany with a few slices of fresh orange to cut through the richness of the honey. Enjoy as a mid-afternoon 'merienda' with a strong café con leche.