Pestiños, a traditional sweet that is prepared on Easter and Christmas dates. Pestiños are a typical Andalusian sweet, although there are several recipes for pestiños, in each area they have their recipe. But they are still a delight.
The  pestiños It is simple to prepare, the dough is made in a moment, the most entertaining thing is to cut and fry them, which takes time, but the result is worth it.

Recipe type: Dessert
Rations: 6
Preparation time: 
Cooking time: 
Total time: 
  • 500 gr of flour approx.
  • 250 ml. white wine
  • 125 ml. Of olive oil
  • 2 tablespoons matalauva
  • Lemon zest
  • 1 teaspoon yeast
  • Salt ½ teaspoon
  • Sugar
  • Cinnamon
  • Light olive or sunflower oil for frying
  1. To prepare the pestiños, we will first start by putting a pan with the 125 ml. of olive oil and the Matalahúva. Over low heat we will let the matalahúva release all the flavor, about 5 minutes, turn off and reserve. Let it cold down.
  2. In a separate bowl we put the flour, the white wine, the lemon zest, the salt and the yeast. We stir and add the oil that we have tempered with the Matalahúva.
  3. We knead until all the ingredients are integrated, if we need more flour we will add. We will let it rest for 30 minutes.
  4. After this time we take a part of the dough and with the help of a roller we will stretch it until it is very thin.
  5. We will cut rectangles or squares, we can help ourselves with a pasta cutter.
  6. We make the shape of the pestiños by joining the two ends of the dough square.
  7. We prepare a frying pan over the fire with plenty of mild olive or sunflower oil. We will put it over medium heat, it must be hot but not too hot so that when we put the pestiños they are done well on all sides. On the other hand we put a plate or bowl with kitchen paper, so that it absorbs the oil.
  8. We will be pouring and frying the pestiños. We will gild them all over. We take them out and put them on paper.
  9. In another bowl we will put the sugar and a little cinnamon, we mix it and we will pass the pestiños through this sugar coating.
  10. We will continue to put them in a source.


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