Hello friends and friends of Paulina Kitchen ! Today I want us to talk about a recipe that will make us travel directly to the beautiful city of Andalusia : they are rich and sweet pestiños .
This recipe consists, basically, in a dough that carries oil, wine and spices , which is then cut and fried in hot oil . The result is a crispy delicacy with a flavor that will fly their wig.
On this occasion we are going to tell you in detail what they are , their history, origin, the particular characteristics of their mass and, of course, a recipe so that they can enjoy these sweets at home.
Content table
About the pestiños
Andalusian cuisine , especially popular in the provinces of Cádiz, Sevilla and Malaga. These are fried sweets made from a dough of flour, olive oil, white wine, sugar and spices such as anise and cinnamon .
Pestiños combine a crunchy texture abroad with a tender and juicy interior . A real pleasure for sweets lovers and a tradition rooted in the culinary culture of the Andalusian region.
How are the Andalusian pestiños
The elaboration of Andalusian pestiños is relatively simple, although it requires some dedication. To prepare them, the flour is first mixed with olive oil and white wine , until you get a homogeneous and smooth dough. Next, the spices are added, which provide aroma and flavor .
The dough is stissed finely, cuts with the desired shape and fries in abundant hot oil until it acquires a golden color and a crunchy texture. Once fried, sprinkle with sugar or bathe in honey to enhance their flavor and give them an irresistible sweet touch.
Who invented the pestiños?
The exact origin is not necessary, but it is believed that they were invented in the time of Al-Andalus , when the Arabs dominated much of the Iberian Peninsula .
During that time, the Arabs introduced new ingredients and culinary techniques , and it is very likely that pestiños are an adaptation of Arab sweets . The pestiños were adopted by Andalusian cuisine and became a tradition that has lasts for centuries.
In which region they are typical
They are typical of the kitchen of the Autonomous Region of Andalusia, in Spain and can be found, above all, in the provinces of Cádiz, Sevilla and Malaga . These sweets are common in popular fairs and festivities, where they are tasted and shared with friends and family.
They have also extended to other regions of Spain and have even become an internationally recognized sweet .
When are they typical?
They are especially popular during the Christmas season and the Andalusian Holy Week . During those dates, households are filled with the rich aroma of newly fried homemade pestiños
The preparation of pestiños has become a family tradition , since it is a typical grandmother recipe that is transmitted to the new generations. These sweets are part of the gastronomic identity of the region and are a symbol of celebration and coexistence .
5 tips for perfect
- Use good quality extra virgin olive oil to fry the pestiños. Olive oil provides flavor and improves the texture of the dough.
- Knead the dough delicately and let stand to acquire consistency before stretching and cut it.
- Make sure the oil is hot enough before frying. An adequate temperature will ensure that they are cooked uniformly and acquire their characteristic golden color.
- Sprinkle them with sugar or bathe them in honey while they are still hot.
- Store them in a hermetic container to maintain their freshness and enjoy them for several days.
We are already ready and ready. Now let's see how they come out.
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Homemade pestiños recipe
Ingredients
- 500 g of flour
- 100 ml of extra virgin olive oil
- 100 ml of white wine
- Anise seeds (to taste)
- 1 teaspoon of ground cinnamon
- Olive oil for frying
- Sugar or honey to decorate
How to make Andalusian pestiños in 5 steps
- In a bowl mix the flour, olive oil and white wine until you get a homogeneous and smooth dough.
- Add anise seeds and ground cinnamon and knead delicacy until you integrate. Wrap and let the dough stand for at least 30 minutes.
- Stretch the dough with kneading stick and cut into squares (5 × 5 cm. Approx) and bend two of the tips, as if it were a handkerchief. Meanwhile heating abundant olive oil in a pan over medium-high heat.
- Fry them in hot oil until they are brown on both sides. Remove them and let them drain on absorbent paper.
- Sprinkle generously with sugar or honey when they are hot. Let cool and enjoy!
